There’s nothing quite like a big bowl of homestead-style classic potato salad on a summer day. This creamy, from-scratch version is filled with simple ingredients like Yukon Gold potatoes, farm-fresh eggs, and crunchy celery—just the way it should be. It’s the perfect make-ahead side for your next BBQ, picnic, or weekend dinner on the porch.
If you’re planning a summer menu, pair this with my canned dill pickles, a pitcher of homemade lemonade concentrate, and finish it off with a slice of strawberry rhubarb crisp for a simple and satisfying meal.
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Why You’ll Love This Recipe
“This is hands-down the best potato salad I’ve ever made! I brought it to a family BBQ and everyone asked for the recipe—definitely saving this one for every summer get-together!” – Mel
Ingredients
Recipe Tips
Cut your potatoes evenly: Uniform size means even cooking—no mushy bits or undercooked chunks.
Use warm (not hot) potatoes: Warm potatoes absorb the dressing better than cold ones, giving a more flavorful salad.
Chill for flavor: A few hours in the fridge allows everything to come together and deepen in flavor.
Don’t skip the sweet relish: It adds a nostalgic, tangy-sweet crunch that makes this salad unforgettable.
Instructions
- Prepare the potatoes: Peel your potatoes and cut them into uniform ¾ to 1-inch cubes for even cooking. Place them in a large pot and cover with cold water. Add about 1 tablespoon of salt to the water.
- Cook the potatoes: Bring the pot to a boil over high heat. Once boiling, reduce the heat to a simmer and cook the potatoes for 10–15 minutes, or until fork-tender but not falling apart. Drain immediately and spread them out on a tray or large plate to cool slightly—just until warm but not steaming
- Make the dressing: In a large mixing bowl, whisk together the mayonnaise, sweet pickle relish, yellow mustard, apple cider vinegar, celery seeds, and paprika. Mix until fully combined and smooth.
- Add the mix-ins: Fold in the chopped hard-boiled eggs, diced celery, diced sweet onion (aim for pieces no bigger than a kernel of corn), and fresh dill. Stir gently until everything is evenly coated.
- Add the potatoes: Once the potatoes have cooled to just warm or room temperature, gently fold them into the dressing mixture. Stir carefully to avoid mashing the potatoes too much. Taste and season generously with salt and black pepper.
- Chill and serve: Cover the bowl and refrigerate the potato salad for at least 2 hours before serving—this lets the flavors meld beautifully. For best results, let it chill overnight.
FAQ
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Similar Recipes
Homestead-Style Classic Potato Salad
Equipment
- Large stockpot or Dutch oven
- Sharp chef’s knife
- Cutting board
- Vegetable peeler
- Colander or strainer
- Mixing bowls
- Measuring Cups and Spoons
- Mixing spoon or rubber spatula
- Serving bowl with lid (for chilling and storing)
Ingredients
- 5 lbs Yukon Gold potatoes peeled and cut into ¾–1 inch cubes
- 2 cups mayonnaise
- 1 cup sweet pickle relish chilled (for best flavor and texture)
- 2 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tbsp celery seeds
- ½ tsp paprika
- 4 –5 hard-boiled eggs peeled and chopped into small chunks
- 3 celery stalks finely diced (about ¼ inch pieces)
- ½ cup sweet onion finely diced (no larger than ¼ inch for even bite)
- 1 tbsp fresh dill finely chopped
- Salt and pepper to taste
Instructions
- Prepare the potatoes: Peel your potatoes and cut them into uniform ¾ to 1-inch cubes for even cooking. Place them in a large pot and cover with cold water. Add about 1 tablespoon of salt to the water.
- Cook the potatoes: Bring the pot to a boil over high heat. Once boiling, reduce the heat to a simmer and cook the potatoes for 10–15 minutes, or until fork-tender but not falling apart. Drain immediately and spread them out on a tray or large plate to cool slightly—just until warm but not steaming
- Make the dressing: In a large mixing bowl, whisk together the mayonnaise, sweet pickle relish, yellow mustard, apple cider vinegar, celery seeds, and paprika. Mix until fully combined and smooth.
- Add the mix-ins: Fold in the chopped hard-boiled eggs, diced celery, diced sweet onion (aim for pieces no bigger than a kernel of corn), and fresh dill. Stir gently until everything is evenly coated.
- Add the potatoes: Once the potatoes have cooled to just warm or room temperature, gently fold them into the dressing mixture. Stir carefully to avoid mashing the potatoes too much. Taste and season generously with salt and black pepper.
- Chill and serve: Cover the bowl and refrigerate the potato salad for at least 2 hours before serving—this lets the flavors meld beautifully. For best results, let it chill overnight.
Notes
- Use warm (not hot) potatoes: Let them cool slightly after draining. Warm potatoes absorb the dressing better, but mixing them too hot can make the salad watery.
- Chill before serving: The flavors deepen and the texture improves after a few hours in the fridge—overnight is even better!
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