Totally Classic Potato Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 3 lbs Yukon Gold Potatoes (if you like a mushier potato salad, use russets - I like the potatoes to retain some shape)
  • ¼ cup plus 2 Tablespoons white wine vinegar
  • 4 stalks celery
  • 1 red onion
  • 6 hard boiled eggs
  • ¾ cup mayonnaise
  • 1 tsp ketchup
  • 2 tsp sweet pickle relish
  1. Peel the potatoes, cut them into approximately 1 inch cubes. Place the potatoes in a large pot filled with cold water + 2 Tablespoons of vinegar + 2 Tablespoons of salt. Bring the potatoes to a boil, and cook them until tender about 15 minutes.
  2. WHILE THE POTATOES ARE STILL HOT (this is key) drain them, and sprinkle the remaining vinegar over the potatoes. Toss to coat and let cool.
  3. Finely chop the celery and onion. Coarsely cut up the eggs. Add to the bowl with the cooked and cooled potatoes.
  4. Add mayonnaise, ketchup and relish to potato mixture. Stir together gently. Taste for salt and pepper. Add a touch more vinegar if you want it tarter, or a dab more relish or ketchup for sweetness. Serve chilled.
Recipe by The Domestic Front at