All-American Potato Salad

This is the potato salad everyone hopes will show up at the cookout: creamy, tangy, and totally classic. Even better, it’s easy to make ahead.

When it comes to all-American cookout sides, nothing beats a good old-fashioned potato salad. This classic potato salad recipe, adapted from America’s Test Kitchen 25th Anniversary Cookbook, is everything you want—creamy, tangy, and packed with just the right amount of crunch. It’s made with tender russet potatoes, a touch of vinegar to brighten the flavors, and a simple dressing of mayonnaise, sweet pickle relish, celery seed, and mustard powder. Perfect for barbecues, picnics, or just a side dish at home. Plus, it’s easy to make ahead—and the flavors only get better as they sit.

• 2 pounds russet potatoes (3 to 4 medium), peeled and cut into ¾-inch (2-cm) cubes
• 1 tablespoon + ¾ teaspoon salt, divided
• 2 tablespoons distilled white vinegar
• 1 medium rib celery, finely chopped (about ½ cup/60 g)
• 2 tablespoons minced red onion, from 1 small onion
• 3 tablespoons sweet pickle relish
• ⅔ cup mayonnaise, best quality
• ¾ teaspoon dry mustard
• ¾ teaspoon celery seed
• 2 tablespoons minced fresh parsley leaves
• ¼ teaspoon freshly ground black pepper
• 2 large hard-boiled eggs, peeled and cut into ¼-in (6-mm) cubes, optional