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potato salad in bowl

Best Classic Potato Salad

Rachel Riesgraf
My go-to recipe for classic potato salad! It’s a little tangy, a touch of sweet, and perfectly creamy.
5 stars
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dinner, Side Dish
Servings 10 servings


  • 3 pounds red potatoes (or yukon gold)
  • 6 hard boiled eggs, peeled and chopped
  • 4 radishes, finely chopped
  • 2 celery stalks, diced
  • ¼ red onion, finely chopped
  • 1 cup mayonnaise
  • ½ tablespoon yellow mustard
  • ¾ cup sweet pickle relish
  • 2 tablespoons dill pickle juice (or ½ tablespoon vinegar)
  • ¼ teaspoon paprika
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • Chopped chives for garnishing (optional)


  • Cut large potatoes into quarters and cut small potatoes in half. Place potatoes into a large stockpot and enough water that the potatoes are covered by at least an inch. Bring the pot to a boil then reduce heat to medium and maintain a simmer. Cook the potatoes for about 15-20 minutes, or until fork tender.
  • Once the potatoes are done cooking, drain off the water and rinse with cold water to stop the cooking process. Place the potatoes in the refrigerator until they’re cool enough to handle.
  • Meanwhile, whisk together the mayonnaise, mustard, pickle relish, pickle juice, paprika, salt and pepper.
  • Once the potatoes have slightly cooled, remove the loose peels and chop the potatoes into ½ inch chunks. Place the potatoes in a large bowl and add the hard boiled eggs, radishes, celery, onion, and mayonnaise dressing. Gently mix together until the potatoes are well coated with the dressing.
  • Cover and refrigerate for 2-3 hours or overnight. If desired, garnish with additional diced radish, celery, and chives and sprinkle with paprika before serving.
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