Famous Potluck Potato Salad
Creamy, tangy, and packed with texture, this Famous Potluck Potato Salad is a crowd-pleasing classic that’s perfect for BBQs, picnics, and family gatherings. Made with tender Russet potatoes, hard-boiled eggs, crisp celery, and a zesty dressing of mayonnaise, yellow mustard, and sweet pickle relish, this dish strikes the perfect balance of flavor and crunch. A hint of apple cider vinegar adds brightness, while a sprinkle of paprika gives it a visually appealing garnish. Ready in just 40 minutes, this make-ahead potato salad is served chilled, making it ideal for any potluck or outdoor feast. Easy to customize and guaranteed to disappear fast, it’s the ultimate comfort food side dish for every season!
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Recipe Information
Ingredients
- 6 large Russet potatoes
- 4 large Hard-boiled eggs
- 1 cup Mayonnaise
- 2 tablespoons Yellow mustard
- 3 tablespoons Sweet pickle relish
- 2 stalks Celery
- 0.5 medium Red onion
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Paprika
- 1.5 teaspoons Salt
- 0.5 teaspoon Ground black pepper
Instructions
Peel and cut the russet potatoes into 1-inch cubes. Place them in a large pot and cover with cold water. Add 1 teaspoon of salt to the water.
Bring the pot to a boil over medium-high heat. Cook for 10-15 minutes, or until the potatoes are fork-tender. Be careful not to overcook them.
While the potatoes are cooking, dice the celery and red onion into small pieces. Peel and chop the hard-boiled eggs into bite-sized pieces.
Drain the cooked potatoes and let them cool completely. You can spread them on a baking sheet to speed up cooling.
In a large mixing bowl, combine the mayonnaise, yellow mustard, sweet pickle relish, apple cider vinegar, paprika, remaining 0.5 teaspoon of salt, and black pepper. Stir until well combined to make the dressing.
Gently fold the cooled potatoes, diced celery, red onion, and chopped eggs into the dressing mixture. Mix until everything is evenly coated.
Taste and adjust seasonings if needed. You can add more salt, pepper, or mustard based on your preference.
Transfer the potato salad to a serving dish. For presentation, sprinkle a pinch of paprika over the top.
Cover tightly and refrigerate for at least 1 hour before serving to allow flavors to meld together. Serve chilled.
Nutrition Facts
Calories |
3864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.1 g | 249% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 1057 mg | 352% | |
| Sodium | 5371 mg | 234% | |
| Total Carbohydrate | 465.3 g | 169% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 34.2 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 420 mg | 32% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 10647 mg | 227% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
