The Creamiest Classic Potato Salad You’ll Eat Cold, Straight From the Fridge
There are recipes you make to impress guests, and then there are recipes you make for yourself — the kind you find yourself sneaking bites of at midnight, fork in hand, fridge door still open. This potato salad is absolutely the latter. Creamy, tangy, loaded with hard-boiled eggs, and dusted with a kiss of paprika, it is the kind of dish that somehow tastes even better the next day when it’s been chilling overnight and all those flavors have had time to get to know each other.
If you’ve never eaten potato salad cold straight from the bowl with zero plates involved, today is the day your life changes. No shame, no apologies, and absolutely zero regrets. Here’s exactly how to make it.
Ingredients
- 3 pounds russet or Yukon Gold potatoes, peeled and cubed
- 6 large eggs, hard-boiled and peeled
- 1 cup mayonnaise (full-fat for best creaminess)
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 3 stalks celery, finely diced
- 1/4 cup dill pickle relish or finely chopped dill pickles
- 3 green onions, thinly sliced
- Paprika, for garnish
Method
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