Total Time
Prep 15 mins
Cook 0 mins

A classic, simple potato salad that can be thrown together in minutes or made a day ahead! A comfort-food treat for all ages, and easy to change to your preferences (I leave out the eggs for my sister; you could add celery or onion in step 3 or use specialty mustard or vinegar).

Ingredients Nutrition


  1. Mix mayonnaise, mustard, and pickle relish until uniform in color and texture.
  2. Add vinegar, sugar, salt, and celery seed and mix thoroughly.
  3. Pour sauce over potatoes and eggs; mix gently until potatoes and eggs are evenly coated. (I suggest adding the sauce half at a time so that you can add only enough to coat the potatoes and not have soupy salad!).
  4. Put potato salad into serving bowl and garnish as desired with sprinkled paprika (to taste), reserved slices of egg, etc.
  5. Store in refrigerator for up to 2 days; serve cold.
  6. This recipe may be made vegan by omitting eggs and substituting vegan mayonnaise.


Most Helpful

It's really good but watch out on how much salt and garlic powder you put in I put half of what they called for and its still strong

Nicole B. June 24, 2015

Easy, smooth, flavorful! What could be better?

My only change - I added more sugar as the mayo mixture had a slight bite to it (too much vinegar?). After increasing the sugar to 3 Tbsps, we loved it! This recipe will replace my old stand-by.

JWS May 28, 2012

Just a thought: potato salad depends on what you're serving it with. The other night I just boiled new potatoes in their skins then made a mayonnaise. Mixed chopped tarragon and a smidgeon of homemade tarragon vinegar with the mayo and tossed with the warm (not hot) spuds.

The shortcrust tart I served it with had pancetta in it so no need for bacon in the salad.

My daughter doesn't like potato salad but had seconds.

FineLeg August 10, 2010

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