Russet Potato Salad

When I’m craving a classic potato salad, I reach for this russet potato salad recipe. Made with hard-boiled eggs, mayonnaise, and an array of spices, it is wonderfully creamy and rich. I make it for virtually every cookout, and all my friends and family love it! It’s the perfect side dish!

In my opinion, no cookout is complete without this classic russet potato salad– it’s always a crowd-pleaser! I mix creamy soft potatoes in a mayonnaise dressing to create the ultimate side dish! The potatoes are seasoned before and after cooking and the dressing has mustard, herbs, and spices. This egg potato salad pairs wonderfully with so many mains, grilled meats, fish, chicken, and all my BBQ favorites!

What’s in This Russet Potato Salad Recipe?

Potatoes: I like to use russet potatoes for my salad. They are starchy potatoes that get really nice and fluffy when cooked. If you don’t have russet, Yukon Gold or Idaho will both work well. It’s best to avoid waxy potatoes.
Salt: Kosher salt seasons the potatoes as they cook and helps to enhance the flavor of the salad.
Vinegar: Apple cider vinegar adds a bit of tang and acidity to balance the flavor of the salad.
Sugar: Granulated sugar adds a touch of sweetness to the salad.
Hard-Boiled Eggs: These are a classic addition to potato salad, but you can leave them out if you’re not a fan. I like the texture and extra protein they add!
Celery: Adds a lovely crunch to the salad.
Onion: Adds an earthy-sweet flavor to the salad and some extra crunch.
Mayonnaise: Makes this salad rich and creamy. You can also use a blend of half Miracle Whip and half mayonnaise if you’re a fan of that flavor.
Relish: Sweet pickle relish enhances the sweet and tangy flavors of the salad and adds extra crunch.
Mustard: Dijon mustard has a wonderfully sharp and tangy flavor that makes this salad just a touch spicy.
Spices: Black pepper, seasoned salt (I used and recommend Lawry’s), and smoked paprika enhance the savory flavor of the salad.
Parsley: Fresh parsley adds a pop of freshness and color to the salad. I also like to top mine with sliced green onions.

Tips for Success

If your potatoes are smaller with thin skins then you don’t have to peel them, and they add a nice color to the finished dish. Just give them a good wash. Feel free to peel them if you prefer!
It is very important to season the potatoes with salt, vinegar, and sugar while cooking and add additional vinegar and salt to the potatoes while still hot.
Add the potatoes to cold water and bring everything to a boil together so that they cook evenly through.
Take care not to over or undercook the potatoes. They should be fork-tender when you remove them from the water.
Let the potatoes cool before mixing them with the mayonnaise. If you add the mayonnaise to hot potatoes, it can become quite oily.

How to Store

This russet potato salad will keep well in the fridge in a sealed container for up to 24 hours. It’s my favorite classic dish for potlucks and picnics! Because there is mayonnaise in the salad, take care not to leave it at room temperature for more than 2 hours.

Serving Suggestions

This russet potato salad with eggs is such a great side dish for potlucks or cookouts. I love to serve it alongside ham and cheese sliders, smoked pulled pork, or grilled chicken wings!

5-Star Review

“Great salad I loved it” -Margaret

Russet Potato Salad Recipe

This russet potato salad is seriously the best recipe you will try! Made with egg, it is wonderfully creamy and a must for any cookout this summer!

Step-by-step photos can be seen below the recipe card.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 335kcal

Author Becky Hardin

Ingredients

4 pounds russet potatoes
7 teaspoons kosher salt divided (2 tablespoons + 1 teaspoon)
6 tablespoons apple cider vinegar divided
¼ cup granulated sugar divided
6 hard-boiled eggs peeled
2 ribs celery finely chopped (about ½ cup)
¼ cup finely chopped onion soaked in cold water and drained
1¼ cups mayonnaise
2 tablespoons sweet pickle relish optional
3 tablespoons Dijon mustard
1 teaspoon freshly ground black pepper
1½ teaspoons seasoned salt
½ teaspoon smoked paprika
¼ cup chopped fresh parsley
3 green onions thinly sliced, optional

Instructions

Peel (or not) and cut the potatoes into bite-size cubes. Place the potatoes, 2 tablespoons of kosher salt, 2 tablespoons of apple cider vinegar, and 2 tablespoons of sugar in a large saucepan and cover with cold water by 2 inches. Stir well.

4 pounds russet potatoes, 7 teaspoons kosher salt, 6 tablespoons apple cider vinegar, ¼ cup granulated sugar
Bring the water to a boil, reduce to a simmer, and cook until the potatoes are tender, about 15-20 minutes.
Drain and transfer the potatoes to a large mixing bowl. Add 2 tablespoons of apple cider vinegar and the remaining 1 teaspoon kosher salt, stir vigorously to rough up the potato edges slightly, and cool to room temperature. While the potatoes cool, prepare the other ingredients.
Use a fork to mash 3 of the hard-boiled eggs and rough-chop the other 3 (set the 3 chopped eggs aside to add later).

6 hard-boiled eggs
In a different large mixing bowl, add the remaining 2 tablespoons of sugar, 2 tablespoons of apple cider vinegar, mashed eggs, chopped celery, onions, mayonnaise, relish (if using), mustard, black pepper, seasoned salt, paprika and parsley.

2 ribs celery, ¼ cup finely chopped onion, 1¼ cups mayonnaise, 2 tablespoons sweet pickle relish, 3 tablespoons Dijon mustard, 1 teaspoon freshly ground black pepper, 1½ teaspoons seasoned salt, ½ teaspoon smoked paprika, ¼ cup chopped fresh parsley
Gently fold in the cooled potatoes and remaining rough-chopped eggs.
If more salt and pepper are needed, add it now and stir gently. Keep in an airtight container in the fridge until ready to serve (1-24 hours).
When ready to serve, top with the sliced green onions for garnish.

3 green onions