American Potato Salad with Eggs, Celery and Mustard Dressing
A creamy, tangy picnic-style potato salad with tender potatoes, chopped eggs, crunchy celery and a mustard-mayonnaise dressing. Make it ahead for easy lunches and gatherings.
Published 29 Sep 2026
Ingredients
Equipment: Large pot, small pan, mixing bowl, colander, sharp knife
Method
Put the potato cubes in a large pot, cover with cold water by 3 cm and add 1 tbsp salt. Bring to a boil, then reduce to a steady simmer.
Cook the potatoes for 10 to 12 minutes, until a knife slides in easily but the cubes still hold their shape. Do not let them turn mushy.
While the potatoes cook, place the eggs in a small pan, cover with cold water and bring to a boil. Turn off the heat, cover and leave for 10 minutes.
Drain the potatoes well and spread them on a tray. Sprinkle with 1 tbsp of the vinegar while still warm, then let them cool for about 10 minutes, until no longer steaming and close to room temperature.
Move the cooked eggs to a bowl of cold water for 5 minutes, then peel and chop them roughly, keeping a few slices aside for the top.
In a large bowl, whisk the mayonnaise, yogurt, mustard, remaining vinegar, relish, sugar, paprika, and a good pinch of salt and pepper until smooth.
Add the cooled potatoes, chopped eggs, celery and spring onions. Fold gently with a spatula until everything is evenly coated and the potatoes stay in chunks.
Taste and adjust the salt, pepper or vinegar. Cover and chill in the fridge for at least 1 hour so the flavours settle. This chilling time is in addition to the prep and cook time.
Top with the reserved egg slices, parsley or dill and a pinch of paprika, then serve cold.
Cooking tips
- Use waxy or all-purpose potatoes such as those sold as 'boiling' potatoes; very floury ones fall apart when mixed.
- Start potatoes in cold, salted water so they cook evenly through to the centre.
- Dress the potatoes with vinegar while warm, but add the mayonnaise only once they are cool so the dressing stays creamy.
- Taste again after chilling; cold food often needs a little more salt.
Substitutions
- Replace the yogurt with more mayonnaise or sour cream.
- Use lemon juice in place of white vinegar.
- Swap celery for finely diced cucumber or green capsicum if celery is hard to find.
- Use finely chopped red onion in place of spring onions, soaked in cold water for 5 minutes to soften the bite.
Serve with
Serve chilled alongside grilled chicken, barbecue kebabs or burgers, or enjoy it on its own with toasted bread for a light lunch.
Storage
Keep in an airtight container in the fridge for up to 3 days. Do not leave it out at room temperature for more than 1 hour, especially in hot weather. Not suitable for freezing.
Reheating
Serve cold. Stir gently and adjust seasoning before serving if the salad has thickened in the fridge.
Nutrition per serving, estimated
Not shown for this recipe because it can’t be estimated reliably (for example, oil absorbed during deep frying varies a lot).
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