Classic Cold Potato Salad & Tuna Macaroni Salad – Perfect Make-Ahead Favorites
There’s something so satisfying about a good cold salad — especially when they’ve had time to chill overnight and let all those creamy, savory flavors mingle together. These two classics, Potato Salad and Tuna Macaroni Salad, are perfect for family dinners, picnics, or even breakfast the next morning (if you can’t resist!). Made with simple, wholesome ingredients, both salads are creamy, flavorful, and incredibly easy to customize.
Potato Salad
Rich, creamy, and perfectly seasoned, this potato salad combines tender potatoes, crisp celery, and hard-boiled eggs in a simple mustard-mayo dressing. It’s finished with a sprinkle of paprika and extra egg slices on top for that traditional touch.
Ingredients
- Potatoes, peeled and cut into bite-sized pieces
- Hard-boiled eggs (some chopped for the salad, some sliced for garnish)
- Finely chopped celery
- Finely chopped onion
- Seasoning salt
- Black pepper
- Mayonnaise
- Yellow mustard
- Paprika (for garnish)
- Dill relish (or dill pickle juice, optional)
Instructions
- Cook the Potatoes: Boil the potatoes in salted water until tender but not mushy. Drain and let them cool completely before mixing to prevent the dressing from becoming watery.
- Prepare the Dressing: In a large bowl, mix mayonnaise, yellow mustard, seasoning salt, and black pepper until creamy and smooth. Adjust seasoning to taste.
- Assemble the Salad: Gently fold in the cooled potatoes, chopped hard-boiled eggs, celery, and onion. Mix until everything is coated evenly but be careful not to mash the potatoes.
- Add Dill Relish: Stir in a spoonful of dill relish or a splash of dill pickle juice for a tangy balance. (Skip the sweet relish unless that’s your style — this version keeps it classic with dill!)
- Garnish and Chill: Top with slices of hard-boiled egg and a sprinkle of paprika. Cover and refrigerate for at least 4 hours or overnight to let the flavors blend perfectly.
