Picnic Potato Salad (AKA Classic Potato Salad) Recipe

Picnic Potato Salad
AKA: Classic, Traditional, Original, and Old Fashioned Potato Salad
Submitted By: Taz


2 lbs Yukon Gold OR Russet Potatoes - peeled and cut into ¾ - 1 inch squares
6 Hard Boiled Eggs - chopped
3 Large Stalks Celery - halved and sliced
1 Medium White Onion - small chopped
1 Cup Mayonnaise - amount to taste
2 Tbs - ¼ Cup Prepared Yellow Mustard - amount to taste
2 Tbs - ¼ Cup Cider Vinegar - amount to taste
1-2 tsp Celery Seed - amount to taste
Kosher Salt and Fresh Ground Black Pepper to taste
2 Tbs Sweet OR Dill Pickle Relish
1 Large clove Fresh Garlic - grated into a paste
AS SUBSTITUTE FOR ONION: 1 Bunch Green Onion - small chopped

  1. Place potatoes in a large pot and add enough cold water to cover potatoes by 1 inch - Season the water generously with salt
  2. Place over high heat and bring to a boil - Reduce heat to medium-low, cover the pot, and allow to simmer until potatoes are tender (apx 10-15 minutes)
  3. Drain potatoes and transfer to a large bowl - IMMEDIATELY drizzle the vinegar over the potatoes (tossing as you go to ensure even distribution) - The vinegar will be completely absorbed into the potatoes
  4. In a separate bowl, whisk together mayonnaise, mustard, pepper (apx 1 tsp), celery seed, and garlic (if using) until thoroughly combined - Pour mixture over potatoes and fold to combine (you want the potatoes to still be warm so that they will absorb some of the dressing) 
  5. Add egg, celery, and onion to the potato mixture and fold to combine (you want to 'fold' everything together as not to break up the potatoes)
  6. Taste and adjust seasoning
  7. Cover and chill in refrigerator for a minimum of 1 hour before serving to allow flavors to meld
  8. Serve cold (or at room temperature) garnished with a sprinkle of Paprika if desired
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