Potato Salad

Delicious bowl of homemade potato salad with fresh herbs and dressing

This easy potato salad is creamy, simple, and full of flavor. It uses chopped boiled eggs, mayo, Dijon, and crunchy celery for a classic crowd-pleaser; for a tangy vinegar version you might also like the take on a German potato salad. The recipe below is quick to make and works well for picnics, potlucks, or weeknight dinners.

Potato Salad

Why make this recipe

  • It is quick to put together once the potatoes are cooked.
  • The chopped eggs give extra creaminess and protein.
  • It keeps well in the fridge and tastes even better after chilling.

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Ingredients

  • 8 boiled eggs, chopped
  • 2 pounds potatoes, peeled and cubed
  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon vinegar
  • 1 cup celery, chopped
  • 1/2 cup onion, chopped
  • Salt and pepper to taste
  • Paprika for garnish (optional)

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Directions

  1. Boil the potatoes in a large pot until tender, then drain and let cool.
  2. In a large bowl, combine the chopped boiled eggs, mayonnaise, Dijon mustard, vinegar, celery, onion, salt, and pepper.
  3. Add the cooled potatoes to the egg mixture.
  4. Gently mix until well combined.
  5. Chill in the refrigerator for at least 1 hour before serving.
  6. If desired, sprinkle with paprika before serving.

Serving

Serve cold or chilled. This potato salad goes well with grilled meats, sandwiches, or as part of a picnic spread. A small sprinkle of paprika adds color and a hint of flavor on top.

Storage

  • Store in an airtight container in the refrigerator.
  • Use within 3–4 days for best taste and food safety.
  • Stir gently before serving if liquid separates.

Tips

  • For creamier potato pieces, use a potato variety like Yukon Gold and avoid over-stirring.
  • If the salad seems dry, add a little more mayonnaise or a splash of milk.
  • For a warm variation idea, see how a warm German potato salad is served differently and adjust hot ingredients accordingly.

Variations

  • Add chopped pickles or relish for a tangy bite.
  • Mix in chopped fresh herbs like dill or parsley for brightness.
  • To make it heartier, serve with a roasted meat such as an apple cider pot roast with potatoes on the side.

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FAQs

Q: Can I use skin-on potatoes?
A: Yes. You can boil them with the skin on, then peel or leave the skin for texture.

Q: Do I have to chill the salad?
A: Chilling helps flavors blend and firms up the salad, but you can serve it shortly after mixing if needed.

Q: Can I cut down on mayo?
A: Yes. You can use half mayo and half Greek yogurt for a lighter version.

Conclusion

For a classic, reliable potato salad guide, you can compare techniques with this Kitchn classic potato salad recipe, which offers helpful tips on potato choice and dressing balance.

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