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American Russet Potato Salad

American russet potato salad with creamy mayonnaise dressing and tender potato cubes. Chopped hard-boiled eggs, celery, onion, and sweet pickle relish make a classic American picnic dish texture and flavor.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 4 lb russet potatoes peeled and cubed
Hard-boiled eggs
  • 4 hard-boiled eggs chopped
Vegetables
  • 1 cup celery diced
  • 0.25 cup onion finely diced
Pickle relish
  • 0.25 cup sweet pickle relish
Dressing
  • 1.25 cup mayonnaise
  • 2 tbsp yellow mustard
  • 1 tbsp white vinegar
  • 1 tsp sugar
  • salt to taste
  • pepper to taste
Garnish
  • paprika for garnish

Equipment

  • 1 sheet pan

Method
 

Boil and cool
  1. Bring a large pot of salted water to a boil, then add the russet potatoes and boil until tender, 10 to 15 minutes with a steady simmer.
  2. Drain the potatoes and spread them on a sheet pan to cool completely, about 10 minutes, so the salad doesn’t get watery.
Mix the salad base
  1. In a large bowl, combine the cooled potatoes with chopped hard-boiled eggs, diced celery, finely diced onion, and sweet pickle relish.
Stir the creamy dressing
  1. In a separate bowl, mix mayonnaise, yellow mustard, white vinegar, sugar, salt, and pepper until smooth and well combined.
  2. Pour the dressing over the potato mixture and fold gently until the potatoes are evenly coated without breaking them up.
Chill and serve
  1. Refrigerate the potato salad for at least 2 hours to let the flavors meld; look for the dressing to thicken and cling to the potatoes.
  2. Just before serving, garnish with paprika for a traditional finish and a visible pop of color.

Notes

For the best texture, cool the potatoes completely before mixing—warm potatoes can thin the mayo and turn the salad greasy. Refrigerate leftovers in an airtight container for 3 to 4 days; freeze is not recommended because mayonnaise-based dressing can separate. For a lighter version, use light mayonnaise in the same amount.