For this classic potato salad, culinary historian and cookbook author Jessica B. Harris riffs on her mother's recipe, adding hard-boiled eggs and sweet pickle relish. Serve this easy and flavorful potato salad alongside fried fish or just about any main course.

Jessica B. Harris
Source:, June 2020


Ingredient Checklist


Instructions Checklist
  • Place potatoes in a heavy saucepan with water to cover. Bring to a boil over high heat; lower the heat and cook until the potatoes are tender but not mushy, 15 to 20 minutes. Drain the potatoes and set aside until completely cool. Peel the cooled potatoes and cut into 1/2-inch pieces. Transfer to a large bowl.

  • Add celery, onion, eggs and relish to the potatoes; mix gently to combine. Add mayonnaise a bit at a time until the mixture is well coated, but not too wet (you may not need the entire cup). Add salt and pepper; mix well. Cover with plastic wrap and refrigerate until well chilled, at least 2 hours and up to 3 days. Taste and adjust the seasoning, if desired, before serving chilled.


To make ahead: Cook, cool, peel and dice potatoes (Step 1) and refrigerate for up to 1 day. Refrigerate potato salad, covered, for up to 3 days.

Nutrition Facts

263.1 calories; protein 3.5g 7% DV; carbohydrates 23.1g 8% DV; exchange other carbs 1.5; dietary fiber 2.3g 9% DV; sugars 2g; fat 17.6g 27% DV; saturated fat 2.9g 15% DV; cholesterol 46.5mg 16% DV; vitamin a iu 147.1IU 3% DV; vitamin c 8.8mg 15% DV; folate 21.4mcg 5% DV; calcium 23mg 2% DV; iron 0.6mg 3% DV; magnesium 25mg 9% DV; potassium 412.5mg 12% DV; sodium 299mg 12% DV.