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American Russet Potato Salad

American russet potato salad with tender boiled potato cubes and a creamy, tangy mayo dressing. Chilled for a classic picnic-ready texture and topped with a light paprika garnish.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 4 lb russet potatoes Peeled and cubed.
Eggs
  • 4 hard-boiled eggs Chopped (use peeled, fully cooked eggs).
Vegetables
  • 0.5 cup celery Diced.
  • 0.25 cup onion Finely diced.
  • 0.25 cup sweet pickle relish
Dressing
  • 1.25 cup mayonnaise
  • 2 tbsp yellow mustard
  • 1 tbsp white vinegar
  • 1 tsp sugar
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
  • 1 tsp paprika For garnish.

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a large pot of water to a boil, then cook the russet potatoes at 212°F for 12-15 minutes until tender when pierced. Drain and cool completely so the salad stays creamy instead of gummy.
Combine the salad base
  1. In a large mixing bowl, combine the cooled russet potatoes, chopped hard-boiled eggs, diced celery, finely diced onion, and sweet pickle relish. Stir just until evenly distributed with no dry pockets of vegetables.
Make the creamy dressing
  1. In a separate bowl, whisk together mayonnaise, yellow mustard, white vinegar, sugar, salt, and pepper until smooth and cohesive. Taste and adjust with more salt and pepper if needed.
Dress and chill
  1. Pour the dressing over the potato mixture and fold gently to coat every piece. Fold slowly to keep potato cubes intact.
  2. Cover and refrigerate for at least 2 hours to let flavors meld and the texture firm up. The surface should look creamy and thick when ready to serve.
Serve
  1. Sprinkle paprika over the top just before serving for a traditional finishing color. Serve chilled with a scoop that holds its shape.

Notes

Pro tip: cool the potatoes completely before mixing—warm potatoes can thin the dressing and make the salad watery. Store covered in the refrigerator for 3-4 days; for best texture, stir once before serving. Freezing isn’t recommended because the mayo dressing can separate after thawing. For a lighter option, use light mayonnaise to reduce calories while keeping the classic tang.