Classic Potato Salad

  • Level: Easy
  • Total: 37 min
  • Prep: 10 min
  • Cook: 27 min
  • Yield: 4 to 6 servings
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3 large Yukon gold potatoes (about 1 1/4 pounds), peeled and cut into 1-inch cubes

3 large eggs

1/2 cup diced onion

1/2 cup diced celery

2 tablespoons sweet relish

1 tablespoon Worcestershire sauce

1 teaspoon hot sauce

Kosher salt and freshly ground pepper

1 cup mayonnaise

2 scallions, thinly sliced


  1. Bring a large pot of water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain the potatoes and spread out on a sheet pan to cool. Meanwhile, bring a separate pot of water to a boil. Carefully add the eggs; cook for 12 minutes, then remove to a bowl of ice water to cool completely. Peel the eggs under cold running water, then roughly chop.
  2. In a large bowl, combine the onion, celery, relish, Worcestershire sauce, hot sauce, 1 1/2 teaspoons salt, 1 teaspoon pepper and the mayonnaise. Fold in the potatoes, eggs and scallions. Adjust the seasoning to taste.

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