Potato Salad

Potato Salad always takes me back to warm afternoons at my grandmother’s kitchen table when she’d let me stir the bowl while she added the secret ingredient a pinch of paprika. The creaminess the crunch the simple seasoning it was comfort food at its best and it’s still one of those recipes that feels like home every time I make it.

Now I love making this version with tender potatoes crisp celery tangy red onion and hard boiled eggs all tied together with a creamy mayo based dressing. It’s great for backyard barbecues family dinners or even just as a make ahead lunch side. And the best part? It gets better with time in the fridge!

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Potatoes – The hearty base that holds all the other flavors.
• Hard-boiled eggs – Add protein creaminess and a classic old-school flavor.
• Celery – Adds crispness and a light peppery bite.
• Red onion – Brings a sharp crunch and beautiful color contrast.
• Mayonnaise – The creamy element that binds it all together.
• Mustard – Adds tang and cuts through the richness of the mayo.
• Apple cider vinegar – For a hint of acid to balance the flavors.
• Paprika – Adds color and a subtle smoky depth.
• Salt and pepper – Essential for seasoning every layer.
• Fresh parsley – A final touch of herbaceous brightness.

Tools You’ll Need

• Large pot – For boiling the potatoes until tender.
• Knife and cutting board – To chop potatoes veggies and eggs.
• Mixing bowl – For combining everything evenly.
• Spatula or wooden spoon – To gently stir the salad without breaking the potatoes.
• Medium saucepan – For boiling the eggs.
• Colander – To drain the potatoes after cooking.

Instructions

Step 1: Cook the Potatoes

I start by boiling bite-sized potatoes in salted water until fork-tender then I drain them and let them cool just slightly before mixing. I like to keep the skins on for added texture and nutrients.

Step 2: Boil the Eggs

While the potatoes cook I boil the eggs for about 10 minutes then cool them in an ice bath. Once peeled I chop them into quarters or slices depending on the look I want.

Step 3: Prep the Vegetables

I finely chop the celery and red onion then set them aside. If the onion feels too sharp I sometimes soak it in water for a few minutes to mellow the flavor.

Step 4: Make the Dressing

In a small bowl I stir together mayonnaise mustard apple cider vinegar salt and pepper until smooth. This dressing is creamy with just the right amount of tang.

Step 5: Assemble the Salad

In a large bowl I toss the warm potatoes with the dressing then fold in the chopped veggies and eggs. I gently mix to avoid breaking the potatoes too much.

Step 6: Chill and Garnish

I let the potato salad chill for at least an hour to allow the flavors to meld. Before serving I sprinkle paprika and fresh parsley over the top for that classic look and taste.

Tips

If you want a lighter version I sometimes replace half the mayo with Greek yogurt. You can also use dill pickles or relish for an extra zippy bite. And for the best texture make sure not to overcook the potatoes they should be tender but not mushy.

Ways to Serve

Potato Salad is a must-have at summer barbecues holiday cookouts or potlucks. It pairs beautifully with grilled meats burgers or sandwiches and also makes a tasty filling in a wrap with some lettuce. I even love it as a side to baked fish or fried chicken.

Frequently Asked Questions

Can I make Potato Salad ahead of time?

Yes it’s actually better after a few hours in the fridge so the flavors have time to develop.

What potatoes work best for potato salad?

Waxy varieties like Yukon gold or red potatoes hold their shape well and don’t get mushy.

How long does potato salad last in the fridge?

It’s best within 3–4 days when stored in an airtight container.

See You in the Kitchen

I hope you make this classic Potato Salad soon! It’s one of those timeless dishes that brings a little comfort and flavor to any table and I’d love to hear how you make it your own. Don’t forget to save the recipe and share your favorite add-ins with me!

Happy Cooking!

Print