This recipe is your basic, classic easy potato salad. Start here, get good at this one, and If you want, you can dress it up later. You would be hard-pressed to find a picnic or summer barbecue here in the U.S. that doesn’t include a huge bowl of potato salad on the table. Now you can be a rock star at the potluck and bring a tasty potato salad instead of chips or paper plates. 😊
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You can get really creative when making potato salad, using lots of veggies, spices, and herbs. Here are some things you can do for a fancier potato salad. Use sour cream, plain Greek yogurt, or crème Fraiche in place of part of the mayonnaise (a 50/50 mix is good). This will lighten up the overall flavor.
Go spicy by adding some cayenne pepper, siracha, or Tabasco sauce. Add more veggies with crunch or even apples, a little sweet and crunchy. Do you have a fresh herb garden? Grab some of that lemon thyme, dill, or tarragon and toss it in your potato salad!
Here are some tips to make sure you get the best results. (P.S. you can easily double this recipe if you are cooking for a crowd.)
Tips for The Potatoes
- It’s easiest to use small, waxy potatoes. Yellow, white, or red potatoes are good choices. Bonus, these potatoes cook quickly.
- Leave the skin on the potatoes when boiling. When the potatoes are cooked, the skin will come off easily.
- If you are using small potatoes, you can cook them whole. With larger potatoes, I recommend cutting them into quarters.
- You don’t have to use small, waxy potatoes. Use what you have on hand. But understand that the texture will be slightly different.
- Russet potatoes can make an excellent potato salad. But the very thing that makes russet potatoes great for baking or frying is their light, fluffy insides, which can also fall apart when boiled. Be sure not to overcook russets.
- Salt the cooking water. Salting the water brings out the flavor of the potatoes.
- Start the potatoes in cold water, bring it all to a boil, and then reduce the heat to a gentle simmer.
- Potatoes are cooked when you can push a fork through the center.
Tips For Hardboiled Eggs
- Have your eggs at room temperature (on the counter for about 30 minutes).
- Add enough water to your pot to cover the eggs by 2 inches. (But don’t put the eggs in just yet!)
- Salt your water and bring it to a boil over a high heat
- Add the eggs gently to the boiling water so they don’t break. Let boil for 30 seconds.
- Reduce the heat to the lowest setting and place a lid on the pot and cook the eggs for 14 minutes.
- While the eggs are cooking get an ice bath ready
- When the 14 minutes have gone by immediately place the eggs in the ice bath and let them cool for at least 15 minutes
- Now your eggs should be pretty easy to peel.
- (See my post on Deviled Eggs for photos!)
Creamy potato salad with only 9 ingredients. An easy to make summer classic.
- 1.5 Lbs Potatoes
- 2 Hard Boiled Eggs
- 1 Stalk Celery
- 2 Green Onions
- 1/2 Medium Red Pepper
- 1 Tblsp Sweet Pickle Rellish
- 1/2 Cup Mayonnaise
- 1 Tsp Mustard
- 1 1/2 Tsp Apple Cider Vinegar
- Salt & Pepper to Taste
- Slice the potatoes into quarters and place in a large pot cover potatoes with cold salted water.
- Bring water and potatoes to a boil over high heat. Reduce the heat to medium and cook for around 20 - 25 minutes until potatoes are tender.
- Bring a second smaller pot of water to a boil and slowly lower your eggs into the pot. Allow to return to a boil for 30 seconds and then reduce the heat to the lowest setting. Place a lid on the pot and cook the eggs for 14 minutes.
- Remove the eggs from the pot and place them into an ice bath for 15 minutes or longer.
- While the potatoes and eggs cook, clean and chop your green onions, celery, and red pepper, place in a large bowl.
- Mix the mayonnaise, mustard apple cider vinegar, and sweet pickle relish in a smaller bowl and set aside.
- When potatoes are tender, strain them in a colander and remove the peels.
- Slice the potatoes into 1/2 inch slices and add to bowl with veggies.
- Peel the eggs, chop them into small dice, and add to the bowl with veggies and potatoes.
- Pour the mayonnaise mixture over the potatoes, veggies, and eggs and slowly fold the salad together, careful not to break up the potatoes slices.
- Add Salt and Pepper to taste.
- Cover and refrigerate for 2 hours or more to allow the flavors to combine.
Amount Per Serving: Calories: 264Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 70mgSodium: 225mgCarbohydrates: 26gFiber: 3gSugar: 3gProtein: 5g
Nutritional Information is an estimate and will vary depending on the specific ingredients used