
Creamy mayo-based potato salad with eggs and celery
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
8
8 cups
Difficulty
Easy
Cost
Budget
$
Creamy mayo-based potato salad with eggs and celery
The all-American potato salad with tender potatoes, hard-boiled eggs, crunchy celery, and a creamy mayo-mustard dressing. The backyard cookout essential.
20m
Prep Time
15m
Cook Time
35m
Total Time
8
Servings
Easy
Difficulty
Budget $
Cost
(Updated )
Every family has their potato salad recipe and this is the quintessential version. Creamy, tangy, and studded with crunchy celery and sweet pickles—it's the taste of summer.
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Shop chef knife options for this recipeBoil potatoes in salted water until fork-tender, about 12-15 minutes. Drain well.
While hot, toss potatoes with 2 tbsp apple cider vinegar, salt, and pepper. Let cool 15 minutes.
Mix mayonnaise, mustard, pickle relish, and a pinch of sugar in a small bowl.
Fold the dressing, chopped eggs, and celery into the cooled potatoes gently to avoid mashing.
Cover and refrigerate at least 2 hours before serving. Adjust seasoning and garnish with paprika.
Serve as a light main course or alongside grilled protein
Best enjoyed fresh -- prepare the dressing separately if making ahead
Use half mayo, half yogurt for the best balance
For a tangier, less sweet salad
Use waxy potatoes like Yukon Gold—they hold their shape. Russets turn to mush.
Dress the warm potatoes with vinegar first; this trick builds layers of flavor.
Refrigerate up to 4 days. Do not leave at room temperature for more than 2 hours.
Serve cold. Stir in a spoonful of mayo before serving if it has dried out.
Per serving (120mg) · 8 servings
A moderate-calorie serving · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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