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a plain bowl of cold creamy potato salad with distinct potato cubes, chopped hard-boiled egg, pale celery, tiny red-onion pieces and small green relish flecks in pale yellow dressing, with no bacon, red potato skins, paprika dusting or garnish
Andre Lewis

Classic Potato Salad

Cool the potatoes before adding mayonnaise, but give the warm cubes their measured spoonful of vinegar first so the seasoning reaches past the surface. Chopped egg, celery and a little sweet relish keep this firmly in classic picnic-salad territory, with a cold resting period that matters as much as the short boil.
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs russet potatoes peeled and cut into 3/4-inch cubes
  • 2 tsp fine salt for cooking water
  • 2 large eggs
  • 1 tbsp apple cider vinegar
  • 1/2 cup mayonnaise
  • 1 tbsp yellow mustard
  • 2 tbsp sweet pickle relish
  • 2 small celery stalks finely diced
  • 2 tbsp finely minced red onion
  • 1/2 tsp fine salt for dressing
  • 1/4 tsp black pepper

Method
 

  1. Place eggs in a small saucepan, cover with cold water by 1 inch and bring to a boil. Cover, remove from heat and stand for 12 minutes, then cool in ice water for 5 minutes, peel and chop.
  2. Meanwhile, cover potato cubes with cold water by 1 inch in another saucepan and add cooking salt. Bring to a gentle simmer and cook for 8 to 10 minutes until tender but still holding their corners.
  3. Drain potatoes, spread in a shallow bowl and sprinkle with vinegar. Turn gently and cool for 15 to 20 minutes until no longer warm.
  4. Mix mayonnaise, mustard, relish, dressing salt and pepper in a large bowl. Fold in cooled potatoes, chopped eggs, celery and red onion without crushing the cubes.
  5. Cover and refrigerate for at least 1 hour before serving cold. Keep chilled until serving and return leftovers to the refrigerator promptly.