Russet Potato Salad Recipe

4.59 from 46 votes

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.

Prep Time20

Cook Time10

Total Time30

Course: Side Dish

Cuisine: American

Servings:

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

Video

Notes

Storage: Store russet potato salad in an airtight container in the refrigerator for up to 24 hours.

Nutrition