Classic Old Fashioned Potato Salad made with creamy Yukon Gold potatoes, crisp celery, tangy pickle relish, and tender hard-boiled eggs. This easy, flavorful side dish is perfect for picnics, BBQs, holiday meals, or weeknight dinners.

Ingredients

Potatoes and Vegetables

3 pounds Yukon Gold potatoes
¾ cup diced white onion
2 ribs celery, diced
4 hard-boiled eggs, diced

Dressing

1 ½ cups mayonnaise
3 tablespoons sweet pickle relish (see notes for alternatives)
1 tablespoon yellow mustard
½ teaspoon celery salt
¼ teaspoon salt, or to taste
Freshly ground black pepper, to taste
Paprika, for garnish

Instructions

Cook the Potatoes: Place unpeeled potatoes in a deep pot and cover with water. Bring to a boil over high heat. Reduce to medium heat, cover, and simmer for 20–25 minutes, or until tender when pierced with a knife. Drain and rinse with cold water until cool enough to handle. Peel and chop into small pieces.
Prepare the Vegetables: In a large mixing bowl, combine chopped potatoes, diced onion, and diced celery. Season with ¼ teaspoon salt and gently toss.
Make the Dressing: In a small bowl, whisk together mayonnaise, yellow mustard, celery salt, pepper, and sweet pickle relish.
Combine: Pour the dressing over the potato mixture and gently fold to coat evenly. Add chopped hard-boiled eggs and mix carefully to avoid breaking them. Taste and adjust seasoning with additional salt and pepper if needed.
Chill and Serve: Sprinkle with paprika for garnish. Cover and refrigerate for at least one hour before serving for best flavor.

Why You’ll Love This Recipe

This classic potato salad features creamy, flavorful potatoes combined with crunchy celery, tangy pickle relish, and tender hard-boiled eggs. It’s a timeless side dish that pairs perfectly with grilled meats, sandwiches, or picnic meals.

Tips

Use Yukon Gold potatoes for a buttery texture that holds together well.
Gently fold in eggs to prevent them from breaking and creating a mushy texture.
Chill for at least an hour to allow flavors to meld.

Variations and Substitutions

Pickle Relish Alternatives: Use dill relish, sweet relish, or finely chopped pickles.
Mayonnaise Alternatives: Greek yogurt or a mix of yogurt and mayo for a lighter version.
Add-Ins: Include diced bell peppers, green onions, or fresh herbs like dill or parsley.
Vegan Option: Use plant-based mayonnaise and omit eggs.

FAQs

Can I make this ahead of time?
Yes, potato salad can be made a day in advance and stored in the fridge for best flavor.

Can I use other types of potatoes?
Yes, red potatoes or new potatoes work well, but Yukon Golds give the creamiest texture.

How long will it last?
Potato salad can be stored in an airtight container in the refrigerator for 3–4 days.

Serving Suggestions

Serve alongside grilled burgers, hot dogs, or fried chicken.
Pair with fresh green salads or coleslaw for a picnic-style meal.
Garnish with extra paprika or fresh herbs for a colorful presentation.