This creamy potato salad recipe is loaded with crunchy celery, bell pepper, eggs, and sweet relish. It’s paired with a tangy, zesty dressing with a hint of sweetness, for a perfectly balanced potato salad you won’t stop eating. The recipe is made with pantry staple ingredients and it’s ready in under 30 minutes!
I don’t usually eat a lot of potato salad, but somehow, my mom always made it worthwhile. People said she made the BEST potato salad and I gotta say, they were not wrong. I kid you not! She actually sold it! I have never been a huge fan of potato salad, but this recipe is probably the only one I’ll eat! So, here we are with another one of my favorite childhood recipes. It’s not exactly like Mom’s, but it’s pretty darn good! This is the only way I make it and the only way my family eats it.
Imagine how surprised your family and friends will be when you show up to the next barbecue or cookout with this potato salad recipe! Serve and enjoy this potato salad as a side with grilled meats, veggies, burgers, or as a filling vegetarian meal. If you are looking for more salad recipes, try my Kale Apple Slaw, Roasted Beet Salad, and Summer Berry Salad recipes.
POTATO SALAD INGREDIENTS
Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions
Potatoes – I usually keep plenty of russet potatoes around, but any potatoes will work including red potatoes, white potatoes, and Yukon gold.
Mayonnaise – Can be substituted with Miracle Whip
Sweet Pickle Relish – You can use sweet pickles if you have them instead, Just be sure to finely dice them.
Yellow Mustard – can be substituted with Dijon, even though I don’t recommend it for this one!
Hard-boiled eggs – peeled and diced
Celery – diced
Onion – yellow, white, and red all work here
Bell pepper – I prefer using green bell peppers, but red, yellow, or orange bell pepper works too.
Green onion – a little green onion goes a long way
Pimientos – I don’t think you can make potato salad without these!
Celery seed – you only need a little
Sugar – can be substituted with honey
HOW TO MAKE POTATO SALAD
Follow these steps to make this recipe:
Boil The Potatoes and eggs: Start by boiling the potatoes and eggs. I like to do this to save time. My family has also been doing it this way for years, and it works! You’ll want to boil the potatoes and eggs for 10 to 15 minutes, or until potatoes are fork tender. Then, drain the hot water from the pot and refill the pot with cold water to cool the potatoes and eggs down and to stop them from further cooking. Once the potatoes and eggs are cooled, dice them into pieces and place them in a large bowl.
Add The Rest: Add the chopped veggies, celery seed, sugar and remaining ingredients to the bowl. Season with salt and pepper, then mix well to combine.
Mix well and top with chopped parsley and paprika. Cover and refrigerate until ready to serve.
PRO TIPS FOR MAKING THIS RECIPE
- Buy pre-chopped veggies. I enjoy prepping my veggies when I have the time, however, I am no stranger to pre-chopped and shredded store options. If you are short on time, consider checking for pre-chopped, ready-to-use veggies like celery, onion, and bell peppers. These are all great options to give yourself back a few minutes.
- Marinate. For more flavorful potato salad, place it in the refrigerator for 2 hours up to overnight. This will allow the seasonings time to develop, making this potato salad even better!
- Add fresh herbs. Customize the potato salad by adding fresh thyme, rosemary, parsley, or other herbs for a more vibrant, flavorful potato salad.
Potato Salad
8
servings10
minutes20
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minutesKeep the screen of your device on
Ingredients
2 1/2 pounds potatoes
3 eggs
1 cup diced celery (about 3 stalks)
1 cup diced bell pepper
1 cup diced onion
1/4 cup chopped green onion (about 1 stalk)
2 cups mayonnaise or miracle whip
2 tbsp yellow mustard
1 tbsp diced pimientos
2 tbsp sweet relish
2 tsp sugar
1/2 tsp pepper
1/8 tsp celery seed
salt to taste
1 tsp chopped parsley, optional garnish
1/4 tsp paprika for garnish
Directions
- In a large add the potatoes and eggs. Fill with cold water until the water covers the potatoes by about 1 inch. Bring the pot to a boil. Boil the potatoes and eggs for 15-20 minutes until the potatoes are fork-tender.
- Drain the hot water from the pot and refill the pot with cold water to cool the potatoes and eggs down and to stop them from further cooking. Once the potatoes and eggs are cooled, dice them into pieces and place them in a large bowl.
- Add all of the remaining ingredient to the bowl, season with salt and pepper, then mix well to combine.
- Season with salt and pepper and stir everything together gently to mix.
- Garnish with chopped parsley and paprika. Cover and refrigerate until ready to serve.
Recipe Video
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