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Creamy Russet Potato Salad

Creamy Russet Potato Salad

A classic, creamy potato salad featuring tender Russet potatoes tossed in a rich, tangy dressing with celery and red onion for crunch.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Potatoes and Boiling
  • 2.5 lbs Russet Potatoes Peeled and cut into 1-inch chunks
  • 1 tablespoon Salt For boiling water
Dressing and Mix-ins
  • 1 cup Mayonnaise Full fat recommended
  • 2 tablespoons Yellow Mustard
  • 1/4 cup Celery Finely chopped
  • 1/4 cup Red Onion Finely minced
  • 2 tablespoons Sweet Pickle Relish
  • 1 teaspoon White Vinegar
  • 1/2 teaspoon Black Pepper Freshly ground
  • 1/2 teaspoon Salt To taste, for dressing
  • 2 hard-boiled eggs Eggs Chopped (optional)

Method
 

Instructions
  1. Place the peeled and chunked Russet potatoes in a large saucepan. Cover with cold water and add 1 tablespoon of salt.
  2. Bring the water to a boil over high heat, then reduce heat to maintain a gentle simmer. Cook for 10-15 minutes, or until potatoes are fork-tender but not falling apart. Drain thoroughly and let cool slightly (about 10 minutes).
  3. While the potatoes are cooling, prepare the dressing. In a large bowl, whisk together the mayonnaise, yellow mustard, sweet pickle relish, white vinegar, 1/2 teaspoon salt, and pepper until smooth.
  4. Add the slightly cooled potatoes, chopped celery, minced red onion, and chopped eggs (if using) to the bowl with the dressing. Gently fold all ingredients together until the potatoes are evenly coated. Be careful not to over-mix, which can mash the potatoes.
  5. Taste the salad and adjust seasoning, adding more salt or pepper if necessary.
  6. Cover the potato salad and refrigerate for at least 2 hours (preferably 4 hours) to allow the flavors to meld before serving.

Notes

For a tangier flavor, substitute half of the mayonnaise with sour cream or Greek yogurt. Russet potatoes absorb dressing well, so be sure to chill completely for the best texture.