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5 from 5 votes

Classic Potato Salad

This Classic Potato Salad is super creamy, crunchy and absolutely delicious. It's the perfect side dish for your summer BBQs or any protein packed entree, super easy to make and ready in just 30 minutes.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: picnic food, potato salad, potatoes, salad
Servings: 8
Calories: 455kcal

Ingredients

  • 3 pound potatoes peeled and cut into cubes (I used Yukon Gold potatoes)
  • 1 teaspoon salt
  • cups mayonnaise
  • 1 tablespoon dijon mustard
  • 1 small red onion finely chopped
  • 1 tablespoon lemon juice freshly squeezed
  • 3 medium dill pickles chopped
  • 1 teaspoon paprika
  • ¼ cup chives chopped
  • 2 stalks celery chopped
  • 6 hard boiled eggs peeled and chopped
  • ½ teaspoon salt or to taste
  • ¼ teaspoon pepper or to taste

Instructions

  • Prepare the potatoes: Add the cubed potatoes to a large pot and cover with water. Season with the tsp of salt. Bring the water to a boil and cook the potatoes until they are fork tender, should take about 15 minutes. Drain and let the potatoes cool.
  • Make the potato salad: In a large bowl, add the mayonnaise, dijon mustard, red onion, lemon juice, pickles and paprika and stir until well combined. Stir in the chives, celery, hard boiled eggs and season with salt and pepper. Add the potatoes and toss them until well combined. Alternatively, you can add all the ingredients to the bowl and gently toss until well incorporated.
  • Chill and serve: Refrigerate until ready to serve.

Video

Notes

  1. To get perfect hard boiled eggs all the time, add your eggs eggs to a saucepan, cover with at least 2 inches of cold water. Bring the water to a full boiling, you should see big boiling bubbles, turn off the heat and cover the pot. Keep the saucepan on the burner for about 10 to 12 minutes. At this point I like to run cold water over the eggs and peel them under the tap, this way it's easy to peel the eggs and you get perfectly peeled eggs every single time.
  2. Use the right potato! Be sure to use a waxier potato to ensure it soaks up all that dressing, other potato varieties can leak water and result in a runny dressing. Yukon golds are best, avoid starchier potatoes like Russets.
  3. Salt your water while the potatoes boil. Just like pasta, potatoes soak up the salt and add some flavor to our dish.
  4. Chill the potato salad to give it time to meld the flavors. As the salad sits the flavors will develop, resulting in a much tastier potato salad.
  5. You can store potato salad in an airtight container in the fridge for 3 - 4 days. This salad does not freeze well so I don't recommend storing it that way as the eggs and the mayo based sauce will separate when thawed.

Nutrition

Serving: 1serving | Calories: 455kcal | Carbohydrates: 25g | Protein: 10g | Fat: 36g | Saturated Fat: 6g | Cholesterol: 158mg | Sodium: 1010mg | Potassium: 833mg | Fiber: 5g | Sugar: 2g | Vitamin A: 510IU | Vitamin C: 22.4mg | Calcium: 91mg | Iron: 6.2mg