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Irish Potato Salad

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  • Author: Amy
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 35 minutes (including chilling time)
  • Yield: 20 servings
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American, Scotch-Irish
  • Diet: Vegetarian

Description

Irish Potato Salad takes the classic recipe to the next level with a tangy twist from pickles, olives, and smoked paprika. This hearty, creamy salad is perfect for picnics, BBQs, or as a side dish to complement any meal. A crowd-pleaser that’s easy to make and sure to impress!


Ingredients

  • Potatoes: 10 pounds red potatoes
  • Vegetables: 2 cups chopped celery, 2 cups chopped red onion
  • Olives & Pickles: 1 cup sliced black olives, 1 cup sliced green olives with pimentos, 1 cup dill pickle relish, ½ cup sweet pickle relish
  • Dressing: ¼ cup prepared mustard, ½ cup mayonnaise, 1 teaspoon smoked paprika, ¼ cup apple cider vinegar
  • Eggs: 6 hard-boiled eggs, peeled and coarsely chopped
  • Seasoning: Salt and black pepper to taste

Instructions

  • Cook Potatoes: Boil red potatoes for 10–15 minutes until tender. Drain, cool, peel, and cut into bite-sized pieces.
  • Prepare Dressing: Combine mayonnaise, mustard, smoked paprika, and apple cider vinegar in a large bowl. Mix until smooth, adjusting quantities to taste.
  • Combine Ingredients: Add the potatoes, celery, red onion, olives, pickle relish, sweet relish, and chopped eggs to the bowl with dressing.
  • Season & Mix: Toss ingredients together gently until well coated. Season with salt and black pepper.
  • Chill: Refrigerate the salad for at least 2 hours to allow flavors to meld before serving.

Notes

  • Spicy Option: Add Dijon mustard or hot sauce to the dressing for a spicy kick.
  • Vegan Version: Use a plant-based mayo and skip the eggs for a vegan version.
  • Creamier Texture: Increase the mayonnaise or add sour cream for extra creaminess.