Potato Salad with Mayonnaise and Pickle Relish

Introduction

You boil russet potatoes until just tender, toss them with distilled white vinegar while they’re still warm, then fold them into a mayonnaise dressing with celery seed, parsley, onion, and sweet pickle relish. The result is a classic potato salad with a firm, creamy texture that works for cookouts, packed lunches, and make-ahead dinners.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 6

Ingredients

• 2 pounds (3-4 ea.) medium russet potatoes
• 1 tablespoon plus ½ teaspoon salt
• 2 tablespoons distilled white vinegar
• 1 medium rib of celery
• ¾ teaspoon celery seed
• ¾ cup mayonnaise
• ¾ teaspoon powdered mustard
• 2 tablespoons minced onion
• 2 tablespoons minced fresh parsley leaves
• ¼ teaspoon ground black pepper
• 3 tablespoons sweet pickle relish

Instructions

1. Peel and cut potatoes into ¾ inch cubes.
2. Cover potatoes with an inch of water in a large saucepan and bring to a boil.
3. Add 1 tablespoon salt to boiling water and reduce heat to medium.
4. Simmer about 8 minutes, stirring gently once or twice, until potatoes are tender. Taste a piece-don’t overcook.
5. Drain potatoes and place in a large bowl.
6. Toss potatoes gently with vinegar using a rubber spatula.
7. Cool potatoes. They must be no more than barely warm to mix.
8. Chop celery fine.
9. Stir together celery, celery seeds, mayonnaise, dry mustard, onion, parsley, pepper, and ½ teaspoon salt.
10. Gently fold together dressing mix and potatoes.
11. Cover and refrigerate at least an hour, until thoroughly chilled.

Variations

• Swap the russet potatoes for Yukon Gold potatoes if you want a slightly firmer, less fluffy texture that holds its shape more cleanly after mixing.
• Replace the sweet pickle relish with finely chopped dill pickles for a sharper, less sweet finish.
• Increase the minced fresh parsley leaves to 3 or 4 tablespoons if you want a more herb-forward salad with a fresher color.
• Reduce the mayonnaise to ½ cup for a lighter coating; the salad will taste less rich and a little more potato-forward.
• Cut the celery a bit larger instead of chopping it very fine if you want more crunch in each bite.

Tips for Success

• Cut the potatoes into even ¾ inch cubes so they cook at the same rate and don’t leave you with a mix of mushy and undercooked pieces.
• Start tasting the potatoes around the 8-minute mark; they should be tender but still hold an edge when pierced.
• Toss the drained potatoes with the vinegar right away so the flavor absorbs before the surface cools.
• Let the potatoes cool until barely warm before adding the mayonnaise mixture or the dressing can loosen too much.
• Fold the dressing mix and potatoes gently with a spatula to keep the cubes intact.

Storage and Reheating

Store the potato salad in an airtight container in the refrigerator for up to 4 days. Keep it covered tightly so it doesn’t pick up other fridge odors.

Freezing is not recommended. The mayonnaise dressing can separate and the potatoes turn grainy after thawing.

Reheating is not recommended. Serve it chilled, or let it sit at room temperature for 10 to 15 minutes before serving if you want to take the cold edge off.

FAQ

Can you make this potato salad a day ahead?

Yes. In fact, it improves after several hours in the fridge because the potatoes absorb more of the dressing and seasoning.

Why do you toss the potatoes with vinegar before adding the dressing?

The warm potatoes absorb the vinegar quickly, which gives the salad more flavor throughout instead of only on the surface.

Can you use a different potato?

Yes, Yukon Gold works well and holds together nicely. The texture will be a little creamier and less fluffy than russet potatoes.

What if you don’t want the sweet pickle relish?

You can leave it out for a less sweet salad or replace it with finely chopped dill pickles for a tangier result.