The Ultimate Guide to Country Style Potato Salad: A Perfect Beginner-Friendly Side Dish

Ingredients

• 6–8 medium (about 907 g / 2 lb)Yukon Gold potatoes
• 60 ml (¼ cup)red onion, finely chopped
• 3 stalkscelery, finely chopped
• 3hard-boiled eggs, chopped
• 240 ml (1 cup)mayonnaise
• 10 ml (2 teaspoons)yellow mustard
• 60 ml (¼ cup)sweet relish
• 5 ml (1 teaspoon)salt
• 2.5 ml (½ teaspoon)black pepper
• 2.5 ml (½ teaspoon)paprika, plus extra to serve

Instructions

1. 1

   Prepare potatoes

   Wash and scrub the potatoes thoroughly to remove any dirt. Leave the skins on for now; they will be removed after cooking.

2. 2

   Cover with water

   Put the potatoes in a large pot and cover with cold water, allowing the water to rise about 2.5–5 cm (1–2 inches) above them.

3. 3

   Bring to boil

   Set the pot over medium-high heat and bring the water to a boil.

4. 4

   Check doneness

   After about 15 minutes, pierce a potato with a fork. It should slide in easily while the potato still holds its shape; avoid cooking them until mushy.

5. 5

   Cool potatoes

   Move the potatoes to a bowl of ice water for about 5 minutes to stop the cooking and make them easier to peel.

6. 6

   Remove skins

   Once the potatoes are cool, rub off the skins gently with your hands or a paper towel. The thin skins on Yukon Gold potatoes should come away easily.

7. 7

   Cut into cubes

   Cut the potatoes into bite-sized cubes, aiming for pieces about 2 cm (¾ inch) across.

8. 8

   Mix the dressing

   In a small bowl, whisk the mayonnaise, mustard, relish, salt, pepper and paprika until smooth.

9. 9

   Combine salad ingredients

   Put the chopped potatoes, celery, onion, relish and eggs in a large mixing bowl.

10. 10

    Dress the salad

    Pour the dressing over the ingredients and stir gently until evenly coated, taking care not to break up the potatoes.

11. 11

    Chill before serving

    Cover and refrigerate for at least 1 hour, or for up to 24 hours, so the flavours can meld.

12. 12

    Finish with paprika

    Sprinkle with a little extra paprika before serving for added colour.

What is country-style potato salad?

Potato salad is a familiar picnic and barbecue side, with versions found across many cuisines. This country-style take uses a creamy mayonnaise dressing, mustard and sweet relish, alongside the crunch of celery and onion.

Yukon Gold potatoes suit the salad because their creamy flesh keeps its shape when cooked carefully. Chopped hard-boiled eggs add richness and make the mixture more substantial.

Nutrition and macros by portion

The nutrition label shows one serving as written: 423 calories, 8g protein, 35g carbs, 32g fat.

Potatoes provide most of the carbohydrates, while mayonnaise supplies much of the fat; the eggs contribute protein and some additional fat. Serve a moderate scoop alongside vegetables and a protein-rich main, such as grilled chicken or beans, for a more balanced plate.

Choosing the potatoes

Potato type: Yukon Golds are creamy yet firm enough to cube for the salad. Red potatoes are another firmer option, while russets are softer and more likely to break up.

Cooking: Start the potatoes in cold water so they heat through evenly. Check them at about 15 minutes, since size can affect how quickly they become tender.

Getting the texture right

Doneness: A fork should enter a potato easily, but the potato should still hold together. If it begins to crumble, it may be too soft to stir without turning the salad mushy.

Cooling: The ice-water bath stops the cooking and helps make the skins easier to rub away. Let the potatoes cool before cubing so they are easier to handle.

Balancing the dressing

Tang and sweetness: Yellow mustard and relish bring the bright, tangy-sweet flavour that contrasts with the mild potatoes. Dill relish can replace sweet relish if you prefer less sweetness.

Onion: Finely chopped red onion distributes its flavour through the salad. For a milder bite, soak it in cold water for 10 minutes before adding, then drain it well.

Mixing without mashing

Order: Whisk the mayonnaise, mustard, relish and seasonings together before adding the dressing to the bowl. This helps the dressing coat the potato pieces evenly.

Gentle stirring: Fold the mixture together rather than stirring vigorously. A few careful turns help keep the cubes intact while distributing the celery, onion and egg.

Chilling and serving

Chill time: Refrigerate the covered salad for at least 1 hour, or up to 24 hours, to let the flavours come together. The extra chilling time makes this a useful dish to prepare ahead.

Serving: Add a little paprika just before serving for colour. Pair the salad with barbecue food, grilled vegetables or a simple sandwich.

Recipe notes & tips

• Choose potatoes of a similar size so they cook at roughly the same pace.
• Keep an eye on the potatoes after the 15-minute mark and test more than one if their sizes vary.
• Drain the onion well if you soak it to mellow its flavour.
• Chop the celery and onion finely so they are easy to distribute through the salad.
• Fold the dressing in gently to keep the potato cubes from breaking apart.
• Add the final paprika sprinkle just before serving for a fresh-looking finish.

Variations

• Use red potatoes: Swap them in for Yukon Golds if you prefer a firmer bite.
• Choose dill relish: Use it instead of sweet relish for a less sweet, more savoury finish.
• Try Dijon mustard: Replace the yellow mustard for a more pronounced mustard flavour.
• Add smoked paprika: Use it in place of regular paprika for a deeper smoky note.
• Mellow the onion: Soak the chopped onion in cold water for 10 minutes, then drain before mixing.
• Make it without eggs: Leave out the chopped eggs if you prefer an egg-free salad.

Common mistakes to avoid

• Overcooking the potatoes: Test with a fork after about 15 minutes and stop when they are tender but still hold their shape.
• Cutting warm potatoes: Let them cool first so the cubes are easier to handle and less likely to fall apart.
• Mixing too vigorously: Fold the dressing in gently to avoid crushing the potatoes.
• Leaving large onion pieces: Chop the onion finely so its flavour is spread throughout the salad.
• Serving it straight away: Chill for at least 1 hour to give the flavours time to meld.
• Adding un-drained soaked onion: Drain it thoroughly after soaking so excess water does not thin the dressing.

How to store

Keep the salad covered in the refrigerator and eat it within 3 days. Serve it chilled; reheating is not recommended for this mayonnaise-based salad.

Frequently asked questions