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American Russet Potato Salad

American russet potato salad is a classic, creamy traditional salad made with tender russet cubes and chopped hard-boiled eggs. It’s chilled for at least 2 hours so the dressing clings and the flavors meld for a picnic-ready bowl.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 4 lb russet potatoes
Eggs
  • 4 hard-boiled eggs
Vegetables
  • 0.5 cup celery
  • 0.25 cup onion
  • 0.25 cup sweet pickle relish
Dressing
  • 1.25 cup mayonnaise
  • 2 tbsp yellow mustard
  • 1 tbsp white vinegar
  • 1 tsp sugar
  • salt and pepper to taste
  • paprika for garnish

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a large pot of salted water to a boil, then add the peeled and cubed russet potatoes and cook until tender, about 15 to 20 minutes. You should be able to pierce a cube easily with a fork.
  2. Drain the potatoes and spread them on a sheet pan to cool completely for best texture. Cool until no longer warm to the touch, with a dry, matte surface.
Mix the salad base
  1. In a large mixing bowl, combine the cooled potatoes with the chopped hard-boiled eggs, diced celery, finely diced onion, and sweet pickle relish. Toss until the mix is evenly distributed.
Make the dressing
  1. In a bowl, mix mayonnaise, yellow mustard, white vinegar, sugar, and salt and pepper to taste until smooth and fully combined. The dressing should look glossy and creamy.
Combine and chill
  1. Pour the dressing over the potato mixture and fold gently until every piece is coated. Avoid aggressive stirring so the potatoes stay mostly intact.
  2. Refrigerate the salad for at least 2 hours, uncovered for the first 30 minutes if needed to help it cool quickly. Chill until firm and cold throughout.
  3. Before serving, garnish the top with paprika for a classic finished look. Serve cold for best flavor and texture.

Notes

For the cleanest texture, cool the potatoes completely before mixing—warm potatoes can make the salad loose. Store covered in the refrigerator for 3 to 4 days; freezing isn’t recommended due to texture changes. For a lighter take, use half mayonnaise and half plain Greek yogurt (same amounts) to keep it creamy with less fat.