This creamy, tangy picnic favorite comes together fast and keeps well for easy meal prep. Packed with crisp celery, hard-boiled eggs, and a bright vinegar-mustard dressing, this Potato Salad Recipe is both comforting and crowd-pleasing—pair it with a fresh cobb salad for a complete summer spread.
Why You’ll Love This Potato Salad Recipe
- Classic creamy flavor with a bright tang from vinegar and mustard.
- Quick to make and perfect for potlucks or weeknight sides.
- Holds up well for leftovers and makes excellent meal prep.
- Kid-approved comfort food that’s easy to scale up.
- Great alongside grilled mains like garlic chicken and potatoes.
Ingredients Needed
- Vegetables:
- 6 medium potatoes (around 3 pounds)
- 1 onion, chopped
- 1 celery stalk, chopped
- 2 spring onions, sliced
- Protein:
- 4 Eggs, hard-boiled and peeled
- Sauce:
- 1 cup Mayonnaise
- 1 Tablespoon Yellow mustard
- 2 tablespoons white distilled vinegar
- 2 Tablespoons pickle relish
- Spices:
- 1 teaspoon paprika
- salt and pepper to taste
Step-by-Step Instructions
- Scrub, peel, and cut potatoes into one-inch cubes.
- Place potato cubes into a large pot and cover with water.
- Boil potatoes over medium-high heat for approximately 10 minutes until firm-tender; insert a fork to test doneness.
- Drain cooked potatoes and set aside to cool, then place the cooled potatoes in a large mixing bowl. Chop the onions and celery and add to potatoes.
- Hard-boil eggs, cool and peel, then either push them through a cooling rack over the potato mixture or chop them and add to the bowl.
- For the dressing, whisk together mayonnaise, yellow mustard, white distilled vinegar, pickle relish, paprika, salt, and pepper; fold into the potato mixture until coated.
Serving Suggestions Potato Salad Recipe
- Serve chilled with a sprinkle of extra paprika and sliced spring onions on top.
- Pair with grilled burgers or sandwiches for a classic barbecue plate.
- Use as a side for seafood nights and serve with lemon wedges and herbs.
- Spoon onto a bed of lettuce and add extra celery for crunch.
- Try alongside juicy lobster tails for a special occasion surf-and-turf combo.
Tips for Success Potato Salad Recipe
- Cook potatoes until just firm-tender to avoid mushy texture.
- Cool potatoes slightly before adding dressing so it absorbs without thinning.
- Taste and adjust salt and vinegar for brightness before chilling.
- Chill at least 1 hour to let flavors meld; best within 24 hours.
- Store in an airtight container in the fridge for up to 3-5 days.
Variations
Here are a few easy ways to change it up:
- Add crisp bacon bits or swap eggs for smoked salmon for a protein twist.
- Make it spicy with a teaspoon of sriracha or a pinch of cayenne.
- For a lighter version, replace half the mayonnaise with plain Greek yogurt.
Follow us on Pinterest for more cozy ideas.
Potato Salad
This creamy, tangy potato salad is a picnic favorite that is quick to make and perfect for meal prep. Packed with crisp vegetables and a bright vinegar-mustard dressing, it’s comforting and crowd-pleasing.
Ingredients
Vegetables
- 6 medium medium potatoes (around 3 pounds)
- 1 whole onion, chopped
- 1 stalk celery, chopped
- 2 whole spring onions, sliced
Protein
- 4 whole Eggs, hard-boiled and peeled
Sauce
- 1 cup Mayonnaise
- 1 tablespoon Yellow mustard
- 2 tablespoons white distilled vinegar
- 2 tablespoons pickle relish
Spices
- 1 teaspoon paprika
- salt and pepper to taste
Instructions
Preparation
- Scrub, peel, and cut potatoes into one-inch cubes.
- Place potato cubes into a large pot and cover with water.
- Boil potatoes over medium-high heat for approximately 10 minutes until firm-tender; insert a fork to test doneness.
- Drain cooked potatoes and set aside to cool, then place the cooled potatoes in a large mixing bowl. Chop the onions and celery and add to the potatoes.
- Hard-boil the eggs, cool and peel, then either push them through a cooling rack over the potato mixture or chop them and add to the bowl.
Dressing
- For the dressing, whisk together mayonnaise, yellow mustard, white distilled vinegar, pickle relish, paprika, salt, and pepper; fold into the potato mixture until coated.
Notes
Chill at least 1 hour to let flavors meld; best within 24 hours. Store in an airtight container in the fridge for up to 3-5 days.