Easy Potato Salad

Ingredients

• 1.36 kg (3 pounds)potatoes, peeled, such as Yukon Gold
• 240 ml (1 cup)mayonnaise
• 3eggs, hard-boiled, peeled and chopped
• 2 stalkscelery, chopped
• 1 mediumonion, chopped
• 120 ml (1/2 cup)sweet pickle relish
• 2.5 ml (1/2 teaspoon), or to tastesalt
• 15 ml (1 tablespoon)prepared yellow mustard
• 1.25 ml (1/4 teaspoon)black pepper
• 15 ml (1 tablespoon)fresh dill, chopped

Instructions

1. 1

   Boil the potatoes

   Quarter the potatoes and put them in a large saucepan. Cover with cold water to 2.5 cm (1 inch) above the potatoes, then bring to the boil over high heat. Once boiling, add 15 ml (1 tablespoon) salt and cook for 13–15 minutes, until the potatoes are fork-tender.

2. 2

   Mix the dressing

   In a medium bowl, stir together the mayonnaise, relish, mustard, salt and pepper until smooth.

3. 3

   Combine the salad

   Drain the potatoes. When cool enough to handle, cut them into bite-sized chunks and put them in a large bowl. Gently fold in the dressing until the potatoes are coated, then add the eggs, celery, onion and dill and toss. Garnish with extra fresh dill.

4. 4

   Chill before serving

   Cover the salad with cling film and chill for at least 4 hours before serving.

What is American potato salad?

American potato salad is a chilled side dish built around cooked potatoes and a creamy dressing, often served at picnics, barbecues and shared meals. Recipes vary, but mayonnaise, eggs and tangy pickle flavours are familiar features.

This version pairs sweet pickle relish and yellow mustard with celery, onion and fresh dill. The mix gives the soft potatoes a creamy coating as well as crisp, savoury and tangy notes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 341 calories, 7g protein, 28g carbs, 22g fat.

The potatoes provide most of the carbohydrate, while mayonnaise contributes much of the fat. Eggs add protein, with smaller amounts also coming from the potatoes and other ingredients. Pair a portion with a protein-rich main and fresh vegetables to round out the plate.

Choosing the potatoes

Potato choice: Yukon Gold potatoes are suggested here; their creamy texture suits a salad where the chunks should hold together but still take on some dressing.

Even cooking: Cut the potatoes into quarters before boiling so the pieces cook at a similar pace. Check them with a fork near the end of the stated cooking time.

Getting the dressing right

Smooth base: Stir the mayonnaise, relish, mustard, salt and pepper together before adding them to the potatoes. This distributes the flavour through the dressing rather than leaving pockets of mustard or seasoning.

Gentle mixing: Fold the dressing into the drained potato chunks carefully. A light touch helps keep the salad textured instead of turning the potatoes into a mash.

Adding texture and flavour

Crunch: Chopped celery and onion bring a crisp contrast to the tender potatoes and eggs. Chop them evenly so they are easy to scoop with each portion.

Fresh finish: Dill adds a fragrant, savoury note, while the sweet pickle relish brings tang and a little sweetness. Reserve a little extra dill for the garnish if you like.

Cooling and chilling

Before chopping: Let the drained potatoes cool enough to handle, as directed, before cutting them into bite-sized pieces.

Plan ahead: The salad needs at least 4 hours in the fridge before serving, so the listed 30 minutes of active preparation does not include the chilling time. Keep it covered while it chills.

What to serve alongside it

This salad is a natural companion to grilled or roasted dishes, where its cool, creamy texture contrasts with food served hot. It also works well on a picnic or buffet table alongside other vegetable sides.

For a more balanced plate, pair a serving with a protein-rich main and a fresh vegetable dish. The salad is substantial, so a crisp green salad can be a refreshing contrast.

Recipe notes & tips

• Start the potatoes in cold water so they heat through evenly.
• Check for fork tenderness after 13 minutes and cook only until the potatoes are easily pierced.
• Drain the potatoes thoroughly before adding the dressing.
• Fold gently to keep the potato chunks intact.
• Allow at least 4 hours for chilling before serving.

Variations

• More dill: Add extra chopped fresh dill to the salad and use some for the garnish.
• Sharper dressing: Add a little more prepared yellow mustard for a punchier flavour.
• Chunkier salad: Cut the potatoes into larger bite-sized pieces and fold them gently.
• More crunch: Increase the chopped celery for extra crispness.
• Milder onion: Use less chopped onion for a gentler savoury flavour.

Common mistakes to avoid

• Overcooking the potatoes: Check them with a fork and stop once they are tender so the chunks do not fall apart.
• Underseasoning the cooking water: Add the stated 15 ml (1 tablespoon) of salt when the water boils.
• Mixing while the potatoes are too hot: Wait until they are cool enough to handle before chopping and dressing them.
• Stirring too vigorously: Fold the dressing in gently to preserve the potato pieces.
• Skipping the chill: Refrigerate for at least 4 hours so the salad is served properly chilled.

How to store

Cover and refrigerate leftover potato salad, and use within 3–4 days. Serve it cold; reheating is not necessary.

Frequently asked questions