The Best Classic Potato Salad Recipe
This classic potato salad recipe is creamy, flavorful, and packed with tender red potatoes, hard-boiled eggs, peas, celery, carrots, and red onion tossed in a tangy Dijon dressing. It’s the perfect make-ahead side dish for BBQs, picnics, potlucks, and family gatherings.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 people 1x
- Category: Side Dish
- Cuisine: AMERICAN | BBQ
Ingredients
Scale
- 1 pound red potatoes, cut into bite-sized pieces
- 5 hard-boiled eggs, chopped
- 1/2 cup frozen peas, thawed
- 1/2 cup celery, finely diced
- 1/4 cup red onion, finely diced
- 1/2 cup shredded carrots
- 3/4 cup mayonnaise
- 3 tablespoons Dijon mustard
- 3 tablespoons sweet relish
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Place the red potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 12–15 minutes or until fork tender.
- Drain the potatoes and allow them to cool completely.
- In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, sweet relish, salt, and pepper.
- Add the cooled potatoes, chopped eggs, peas, celery, red onion, and carrots.
- Gently fold everything together until evenly coated in the dressing.
- Cover and refrigerate for at least 1 hour before serving.
- Garnish with parsley and an extra sprinkle of black pepper if desired.
Notes
Make It Your Own
- Add crispy bacon and shredded cheddar cheese for a loaded potato salad.
- Substitute dill pickles for sweet relish for a tangier flavor.
- Mix in chopped green onions for extra freshness.
- Add a splash of pickle juice to the dressing for Southern-style potato salad.
- Replace half the mayonnaise with sour cream or Greek yogurt for a lighter version.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Find it online: https://www.firsthomelovelife.com/perfect-summer-potato-salad/