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Salads · American

Potato Salad

Classic creamy picnic potato salad with egg, pickles and a tangy mustard dressing, dressed while the potatoes are still warm.

Hands-on
30 min
Hands-off
2 h 20 min
Total
2 h 50 min
Makes
7 servings (6 to 8)
Serves
7

Peel and cut the potatoes first; chop the dressing ingredients while the potatoes and eggs cook side by side (about 25 minutes including bringing the water up). Then 10 minutes of cooling and at least 2 hours in the fridge. Recipes list 2 h 30 min; our count is about 20 minutes longer because it includes heating the water. Total = 30 min active + 140 min hands-off (about 10 min of the cooking, 10 min cooling, 2 h chilling).

  • easy
  • vegetarian
  • make-ahead
  • party-food
  • summer
  • southern

Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means

Illustration of Potato Salad
Amount
Units

Ingredients

You need: large saucepan · medium saucepan with a lid · colander · large bowl · small bowl · bowl of ice water · rubber spatula

Contains: egg · milk

Method

  1. Start the potatoes in cold water

    Put the 907 g (2 lb) potato chunks in a large saucepan, cover with cold water and add 1 tsp salt. Bring to a simmer and cook for 10 to 12 minutes.

    Ready when: A knife or fork slides into the center of a chunk easily, but the chunks still hold their shape.

  2. Cook the eggs at the same time

    Put the 3 eggs in a medium saucepan in one layer and cover with cold water by about 2.5 cm (1 in). Bring to a full boil, take the pan off the heat, cover and leave for 12 minutes. Drain and cover with ice water until cold.

    Ready when: Both the yolk and the white are completely firm when you cut one open.

  3. Season the warm potatoes

    Drain the potatoes, tip them into a large bowl and toss gently with the 2 tbsp vinegar and 1/2 tsp salt. Leave to cool slightly, about 10 minutes.

    Otto tried this firstOtto leaves the potatoes to go completely cold before dressing them. Cold potatoes soak up less dressing and taste bland.

  4. Make the dressing

    In a small bowl, whisk the 240 ml (1 cup) mayonnaise, 60 ml (1/4 cup) sour cream, 2 tbsp pickle brine, 2 tbsp mustard and 1/2 tsp sugar. Stir in the 80 ml (1/3 cup) chopped pickles, the chopped celery, sliced scallions and 60 ml (1/4 cup) parsley.

  5. Combine

    Peel and chop the eggs. Spoon the dressing over the potatoes and fold it in with a rubber spatula. Season with salt and pepper, then gently stir in the eggs.

    Otto tried this firstOtto stirs hard with a metal spoon and makes mash. Fold gently with a spatula so the chunks stay whole.

  6. Chill

    Cover and refrigerate for at least 2 hours, or overnight. Sprinkle with paprika just before serving.

    Ready when: The salad is cold all the way through.

Swaps

  • Instead of russet potatoes: waxy red or white potatoes, same weight Waxy potatoes hold their shape best. You can also boil them whole for 25 to 30 minutes and cube them after, so the edges stay neat.
  • Instead of mayonnaise: whipped salad dressing (such as Miracle Whip), same amount It's sweeter and tangier.
  • Instead of nothing (add-in): 1 tbsp drained capers, 2 tbsp to 1/4 cup pickle relish, or 1 to 2 tbsp chopped fresh dill Stir them in with the eggs.

Make ahead, store & reheat

Make ahead
It needs at least 2 hours in the fridge and can be made the day before. The flavor is best 4 to 8 hours after making it.
Storage
Keep it in a covered container in the fridge and eat within 3 to 4 days. Don't freeze it: the dressing separates and the potatoes turn mushy.

If something goes wrong

  • Tastes bland the next day Why: The seasonings mellow as it sits.
    Stir in a splash of vinegar or mustard before serving.
  • Potatoes fell apart Why: Floury russets were overcooked or stirred hard.
    Start testing at 10 minutes and fold gently with a spatula. For firmer chunks, use waxy potatoes.
  • Salad tastes flat even though it's well dressed Why: The potatoes were dressed cold.
    Toss them with the vinegar while they're still warm: warm potatoes absorb dressing best.

Good to know

  • Eggs are easiest to peel right after they've cooled in ice water.
  • Sprinkle the paprika on just before serving.

Safety

  • This salad has mayonnaise, egg and cooked potato, so keep it cold. Don't leave it out for more than 2 hours, or 1 hour if it's above 32°C / 90°F, which matters at picnics.
  • Hard-cook the eggs until the yolks and whites are completely firm.
  • Boiling water and draining a heavy pot are jobs for an adult. Kids can whisk the dressing and fold the salad.
  • Mayonnaise contains egg. Check the labels of the mayonnaise, mustard and pickles if you cook for someone with allergies.