Ingredients
Equipment
Method
Boil and cool
- Boil peeled and cubed russet potatoes in a Dutch oven over high heat until tender, about 15–20 minutes. Drain and spread on a sheet pan to cool completely, 10–15 minutes.
Chop the mix-ins
- Chop hard-boiled eggs and dice celery and finely dice onion into small pieces. Keep everything ready at room temperature while the potatoes cool.
Build the potato base
- Combine the cooled potatoes with chopped eggs, diced celery, finely diced onion, and sweet pickle relish in a large bowl. Mix gently just until evenly distributed.
Make the creamy dressing
- Whisk mayonnaise, yellow mustard, white vinegar, sugar, salt, and pepper in a bowl until smooth and creamy. Taste and adjust seasoning if needed.
Combine and chill
- Pour the dressing over the potato mixture and fold gently so the potatoes stay intact. Chill in the refrigerator for at least 3 hours.
Serve
- Garnish the picnic potato salad with paprika right before serving. Serve cold, straight from the fridge.
Notes
For the best picnic texture, cool the potatoes completely before mixing so the dressing doesn’t thin out. Store covered in the refrigerator for up to 4 days; freezing isn’t recommended due to texture changes. For a lighter option, use light mayonnaise in the same amount.