This recipe for potato salad is for the classic creamy variety with eggs, celery, and relish. To allow the flavors to meld, it’s ideal to prepare ahead of time.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Chill Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 5 potatoes
- 3 eggs
- 1 cup chopped celery
- ½ cup chopped onion
- ½ cup sweet pickle relish
- ¼ cup mayonnaise
- 1 tablespoon prepared mustard
- ¼ teaspoon garlic salt
- ¼ teaspoon celery salt
- ground black pepper to taste
Instructions
- Gather all ingredients.
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- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.
- Drain, cool, peel, and chop potatoes.
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- While potatoes cook, place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
- Remove from hot water, cool, peel, and chop eggs.
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- Combine the potatoes, eggs, celery, onion, relish, mayonnaise, mustard, garlic salt, celery salt, and pepper in a large bowl. Mix together well and refrigerate until chilled.
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- Enjoy!
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Nutrition Facts
| Calories | 206 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 335 mg |
| Sugars | 6 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Awesome, so easy and Deelish! To make it easy after removing the potatoes use same hot water to boil the eggs ( I used 3). Fresh parsley is a must and I used Mt Olives Dill Reslish. I used 3 Yukon Gold & 3 Reds and left skin on for texture and color.
I have made a similar recipe for years. I use small unpeeled Yukon Golds to lessen the cooking & cutting time. I do not add garlic salt or celery salt. I use stone ground mustard instead of prepared, and I add more mayo to make it creamier.
My new favorite! Didn’t change anything!
I followed the recipe on the video but it tasted like mustard and nothing else.
It came out great. The only thing I did differently was added fresh fried bacon cut up into bits.
I also use some vingar and a little sugar in my dressing.
I made the recipe as is, other than I sprinkled some paprika on top. It was delicious!
This was my first attempt at making potato salad. At 81 I’m new to cooking taking on those duties as part of caring for my stroke survivor wife. She liked this first effort but along with me thought it lacked something. At daughter’s suggestion I added some fresh dill. On my own I added the juice of one lemon. It has a little zing now.
Just like my mother used to make. Next time I’ll add radishes like she did.
Very good recipe. I skipped the eggs and therefore added another 1/4 cup of mayo. I followed your instructions for boiling the potatoes whole, and then letting them cool before peeling and cutting; that is what made the salad turn out so nicely I think. Thank you. My hubby loved it.
I skipped the eggs due to time constraints, used a little more onion and celery, skipped the celery salt and substituted garlic powder for garlic salt. It got several compliments. I’ll make this again. Versatile recipe!
The picture of ingredients show fairly large pieces of celery (too large in my oplnlon). Also, the absolute best way to hard-cook eggs is to steam them for 12-13 minutes, and then cooling them quickly (ice water bath or running cold water). More mayo and much less relish.
Delicious! I made it the way it said to make it. It’s difficult to measure one potato against another and I used five as the recipe said. I am thankful to have read the tips, so I added half and half as one person suggested, which made the dish creamier. My husband loved it! I too made it for the 4th of July weekend!
This was my first attempt at making potato salad and it turned out great. I used miracle whip instead of mayonnaise and had to add extra for a more creamy texture. Also I used half and half of Dijon and regular mustard. Added some bacon bits and it was a hit!
Definitely use dill pickle relish instead of sweet pickle relish. If you have the time, diced dill pickles to make it taste even fresher. All other ingredients work perfectly with the way my family used to enjoy it.
I didn’t make any changes, but found it was easy to put together,
Spot on about time in ref.! And no more!
Very good, however I added more mayo, some apple cider vinegar, some Dijon mustard & chopped sweet pickles (+ a little juice) instead of relish. The original recipe was somewhat bland for me. The recipe was closest to how my grandma & mom made it. Thanks for sharing! I saved the recipe! Yum!
Truly wonderful! This is like my mom’s potato salad, which was the only one I would eat. This salad is so much like my mom’s…and maybe a little better (shhhhh! don’t tell her!). I did double the mayo & mustard to make this potato salad creamy.
Love this recipe. I did the vinegar on the potatoes. I use Apple Cider Vinegar it added a little something extra. Also added a little jalapeno. It was a hit. Thank you for sharing.
For spices I add a little horseradish salt pepper and relish and mustard