Classic Potato Salad

Recipe by Anissa Wolf
READY IN: 15mins
SERVES: 6-12
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix mayonnaise, mustard, and pickle relish until uniform in color and texture.
  • Add vinegar, sugar, salt, and celery seed and mix thoroughly.
  • 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!).
  • Put potato salad into serving bowl and garnish as desired with sprinkled paprika (to taste), reserved slices of egg, etc.
  • Store in refrigerator for up to 2 days; serve cold.
  • This recipe may be made vegan by omitting eggs and substituting vegan mayonnaise.
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