American BBQ & Grill · Free recipe
Classic Potato Salad
Tender potatoes folded into a creamy, tangy dressing with crunchy celery and hard-boiled eggs. This cool, comforting salad is a barbecue staple.
Step 1
Peel the potatoes and cut them into even 1-inch chunks so they cook at the same rate.
Step 2
Put the potato chunks in a large pot and cover with cold water by 1 inch. Add a big pinch of salt.
Step 3
Bring to a boil over high heat, then lower to a simmer and cook for 10 to 12 minutes until a fork slides in easily but the potatoes are not falling apart. Drain and let cool.
Step 4
While the potatoes cook, place the eggs in a small pot, cover with water, and bring to a boil. Once boiling, turn off the heat, cover, and let sit 10 minutes.
Step 5
Move the eggs to a bowl of cold water for 5 minutes, then peel and chop them.
Step 6
In a large bowl, whisk together the mayonnaise, mustard, and pickle relish.
Step 7
Add the celery, red onion, salt, and pepper to the dressing and stir.
Step 8
Add the cooled potatoes and chopped eggs to the bowl.
Step 9
Fold everything together gently with a spatula so the potatoes stay in chunks and do not turn to mush.
Step 10
Taste and adjust the salt, pepper, or mustard to your liking.
Step 11
Cover and refrigerate for at least 1 hour so it chills and the flavors blend.
Step 12
Just before serving, dust the top with paprika for color.
Tips from the test kitchen
- Start the potatoes in cold water so they cook evenly from the center out.
- Let the potatoes cool before mixing, or the hot potatoes will break down the mayonnaise.
