Classic potato salad

Discover the timeless perfection of this classic potato salad recipe. Creamy potatoes mixed with crunchy vegetables and a tangy dressing - a culinary delight!

Ingredients:

• medium Yukon Gold potatoes (about 3 lb.)
• cup plus 2 Tbsp. Diamond Crystal or ½ cup plus 2 Tbsp. Morton kosher salt
• large eggs
• cup mayonnaise
• cup sweet relish
• Tbsp. yellow mustard
• Tbsp. Dijon mustard
• medium red bell pepper, ribs and seeds removed, cut into ¼" pieces
• medium red onion, cut into ¼" pieces
• celery stalks, sliced ¼" thick
• Barbecue Seasoning, paprika, or freshly ground black pepper (for serving)

Instructions:

1. Place 10 medium Yukon Gold potatoes (approximately 3 lb.), 1 cup Diamond Crystal salt or ½ cup plus 1 Tbsp. Morton kosher salt, and 3 quarts of cold water in a large pot. Bring to a simmer over medium heat and cook the potatoes until they are tender, which should take around 18 to 22 minutes.
2. While the potatoes are cooking, carefully place 4 large eggs into a medium saucepan of boiling water using a slotted spoon. Let them cook for about 10 minutes, adjusting the heat to keep a gentle boil. Once done, transfer the eggs to a bowl of ice water. Allow them to cool until they are just slightly warm, which should take approximately 2 minutes.
3. Once the eggs have cooled, remove them from the ice water. Gently crack the eggs all over, peel off the shells, and discard them. Cut the eggs in half lengthwise and scoop out the yolks into a large bowl. Coarsely chop the egg whites and set them aside. Use a fork to mash the yolks until they are smooth. Add 1 cup of mayonnaise, ¼ cup of sweet relish, 3 Tbsp. of yellow mustard, 2 Tbsp. of Dijon mustard, and the remaining 2 Tbsp. of Diamond Crystal salt or 1 Tbsp. of Morton kosher salt. Mix everything well together. Gently fold in 1 medium red bell pepper (with ribs and seeds removed), cut into ¼" pieces, ½ of a medium red onion cut into ¼" pieces, and 2 celery stalks sliced ¼" thick.
4. Drain the cooked potatoes and let them cool for about 5 minutes. Use a paring knife to peel them and then cut them into ½" pieces. Add the potatoes to the prepared dressing and gently toss to coat. Fold in the reserved egg whites. Cover the bowl and let the mixture chill for at least 1 hour, or up to 3 days.
5. Before serving, sprinkle the dish with Barbecue Seasoning, paprika, or freshly ground black pepper. Note: This recipe was originally featured in our June 2020 issue. For more of our top barbecue side dishes, click here →

Summary:

• Calories: 2863 kcal
• Fat: 201 g
• Protein: 52 g
• Carbs: 221 g
• Potassium: 5300 mg
• Magnesium: 329 mg