Classic Creamy Potato Salad with Egg and Green Onion

Classic Creamy Potato Salad

Classic creamy potato salad has recognizable potato chunks, chopped egg, crisp celery, and a mayonnaise-mustard dressing that clings instead of pooling. Sweet relish and green onions give this version its familiar tang and mild sweetness.

Start the Yukon Gold potatoes in cold water, then check a larger piece for tenderness rather than relying only on the clock. Drain them well, cool them before dressing, and fold gently to keep most of the chunks intact. Chill the salad for at least 2 hours before serving.

Ingredients for Classic Creamy Potato Salad

• 2 pounds Yukon Gold potatoes, cut into roughly 1-inch pieces (900g)
• 2 teaspoons kosher salt, for the cooking water
• 3 large hard-boiled eggs, peeled and chopped
• 3/4 cup mayonnaise (170g), plus 1–2 tablespoons more if needed after chilling
• 1 1/2 tablespoons yellow mustard
• 2 tablespoons sweet pickle relish
• 1 tablespoon white vinegar
• 2 medium celery stalks, finely diced (about 1/2 cup)
• 3 green onions, thinly sliced (about 1/3 cup); reserve a few slices for serving
• 1/2 teaspoon kosher salt, for the dressing, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus a little for serving

Yield: 8 side-dish servings. Time: About 25 minutes prep, 15–20 minutes cooking, 20 minutes cooling, and at least 2 hours chilling; about 3 hours 5 minutes total. If the eggs are not already prepared, cook them while the potatoes cook.

How to Make Creamy Potato Salad

1. Prepare the mix-ins: Hard-boil and cool the eggs if needed, then peel and chop them. Dice the celery and slice the green onions, reserving a few green slices for the top.
2. Cook the potatoes: Put the potatoes in a large pot and cover with cold water by about 1 inch. Add 2 teaspoons kosher salt. Bring to a boil over high heat, then reduce to a gentle boil over medium or medium-high heat. Start checking a larger piece after about 8 minutes at a boil; roughly 1-inch pieces usually take 8–12 minutes once the water boils. A fork should slide through the center, but the piece should stay intact when lifted.
3. Drain and cool: Drain thoroughly in a colander without rinsing. Let the steam escape until the potatoes are no longer warm to the touch, about 20 minutes.
4. Mix the dressing: In a large bowl, stir together the mayonnaise, mustard, relish, vinegar, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper.
5. Fold together: Add the cooled potatoes, eggs, celery, and most of the green onions. Fold just until coated. A few softened potato edges are fine, but most chunks should remain intact and the dressing should cling without pooling.
6. Chill and serve: Cover and refrigerate for at least 2 hours. Gently stir and taste, adjusting the salt, pepper, or mustard if needed. If the potatoes have absorbed too much dressing, fold in 1–2 tablespoons extra mayonnaise. Spoon into a large white serving bowl in a loose mound and finish with the reserved green onions and a little black pepper.

How to Keep the Potatoes Chunky

Cut the potatoes into roughly even pieces so their centers cook at a similar rate. Test one of the larger pieces: if it breaks apart as you lift it, the potatoes are likely to become mushy when mixed. Fold the salad only until coated, leaving a few creamy edges among mostly intact chunks.

Why Drain and Cool the Potatoes?

For this version, drain the potatoes without rinsing them. Letting surface water and steam escape keeps the dressing from thinning out. Wait until the potatoes are no longer warm before folding them into the mayonnaise mixture.

Serving and Simple Swaps

Serve cold alongside burgers, grilled chicken, or pulled pork sandwiches. Red potatoes can replace Yukon Gold; check a larger piece for tenderness rather than assuming the cooking time will be the same. For a sharper, less sweet salad, replace the relish with finely chopped dill pickles and taste before adding all the vinegar. Apple cider vinegar can replace white vinegar.

For a warm potato side instead, try cheesy hashbrown casserole. For a hot side with a smooth texture, make creamy garlic mashed potatoes.

Make-Ahead, Storage, and Cookout Safety

Make the salad up to one day ahead and refrigerate it covered. Stir gently and taste before serving; the seasoning can seem milder after chilling. Refrigerate leftovers promptly in an airtight container for up to 3–4 days.

Do not leave the salad out for more than 2 hours, or more than 1 hour when the temperature is above 90°F (30°C). Serve it chilled, not reheated. Do not freeze it; the potatoes and dressing can become watery after thawing.

Nutrition

Approximate per side-dish serving, based on 8 servings: 270 calories, 5g protein, 18g fat, and 23g carbohydrates. Approximate per 100g: 155 calories, 3g protein, 10g fat, and 13g carbohydrates. Values vary with the mayonnaise and other ingredients used.