A few common ingredients are used to make this EASY Potato Salad recipe, including mayo, mustard, relish, potatoes, eggs, celery, and onions. Add dill, paprika, green onions, and even bacon as a garnish.
Easy Potato Salad
The recipe for potato salad is so traditional. Even though there are only a few ingredients, they all work well together and serve a useful purpose. It's also very easy to make.
Mayo and mustard together are a flavor combination that I adore. If you add hard-boiled eggs, it becomes even more enjoyable to eat than just plain potatoes, and I'll show you how to consistently make the best eggs.
In addition to adding flavor and crunch, the onions, celery, and relish also add a hint of tang and white vinegar, which also improves the flavor of the potatoes and prevents discoloration.
Do this now! I'll demonstrate how to make it, which varieties of potatoes work best for this dish, how to store it, and other details.
How to Make it
- Yukon Gold potatoes should be gently boiled whole and unpeeled for 20 to 25 minutes, or until they are easily pierced with a fork.
- Slice into bite-sized pieces after draining. Add white vinegar, then toss and let cool.
- Add mayo, mustard, relish, garlic salt, onions, and celery to the mixture.
- Gently mix in the diced hard-boiled eggs. If desired, season with salt and pepper.
- Transfer to a fresh serving bowl and top with paprika, green onions, and dill.
Best Potatoes for Potato Salad
Red potatoes and Yukon golds, which are waxy potatoes, maintain their shape after boiling and have a creamier consistency.
- Potatoes should be left with their skins on because doing so helps keep them from becoming mushy. After being boiled, the potato skins are also simple to peel off.
- Use potatoes that are approximately the same size so they cook at the same rate. If you can't find potatoes of the same size, take the smaller ones off the heat earlier and let the larger ones finish cooking.
- Start by filling the pot with cool water, then bring it to a boil. Cooking is made more even as a result.
- While the potatoes are still warm, sprinkle them with white vinegar to improve flavor and prevent discoloration.
- Once the potatoes have cooled, stir in the Mayo mixture to prevent the potatoes from becoming greasy.
- Additionally, cooked or crumbled bacon is a fantastic garnish.
How to Hard Boil Eggs:
- Put enough water in the container to cover the eggs by two inches.
- Bring them to a boil gradually.
- When the pot reaches a boil, cover it and turn off the heat.
- Give them 12 minutes to rest.
- To stop the cooking, put them in a colander and rinse them under cool running water. Afterward, peel and dice.
How Much Potato Salad Per Person
- When making potato salad, a good rule of thumb is to use ½ pound of potatoes per person.
- Potato salad leftovers can be kept in the refrigerator for three to four days if they are stored in an airtight container after being consumed.
- According to Idaho Potato, potato salad should be thrown away if it has been exposed to temperatures above 41° for more than two hours.
Can you Freeze Potato Salad?
Hard-boiled eggs, celery, or the creamy mayo base used in potato salad don't freeze well.
You can freeze cooked potatoes to use for future potato salads, twice-baked potato casseroles, or hash brown casseroles if you have more potatoes than you need.
Easy Potato Salad
- 8 medium Yukon gold potatoes, about 3.75 lbs. total
- 2 Tablespoons distilled white vinegar
- 5 hard-boiled eggs
- Salt/pepper, to taste
Potato Salad Dressing:
- ¼ cup yellow onion, finely diced
- 2 celery sticks, diced
- ½ cup mayonnaise
- 2 Tablespoons yellow mustard
- 1.5 Tablespoons sweet relish
- ½ teaspoon garlic salt
- ½ teaspoon dried dill weed
- ¼ teaspoon paprika
- 3 green onions, diced
- Fill a large pot with cool water, enough to cover the potatoes by 2 inches. Clean the potatoes, leave the skin on. Add them to the pot, and stir in a teaspoon of salt.
- Bring the water to a gentle boil and cook until fork tender, 20-25 minutes.
- While the water boils, combine the onions, celery, mayo, mustard, relish, and garlic salt in a small bowl. Set aside in the fridge.
- Drain the potatoes. Once cool enough to handle, dice them into cubes. You can leave the skin on if desired, I leave the skin of some and remove it from others.
- Drizzle with white vinegar while they're still warm and gently stir to combine. Let them cool.
- Toss with mayo mixture until combined. Add diced hard boiled eggs and mix gently. Season with salt/pepper if desired.
- Transfer to a clean serving bowl. Garnish with dill weed, paprika, and green onions.
- Refrigerate for a minimum of 4 hours, covered.
Perfect Hard Boiled Eggs:
- Submerge the eggs in 2 inches of cool water in a pot on the stove-top.
- Gradually bring them to a boil.
- Once the boil is reached, cover the pot and remove them from the heat.
- Let them sit for 12 minutes.
- Place them in a colander and rinse them under cool running water to stop the cooking process. Then peel and dice.