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Classic Potato Salad

A creamy and savory potato salad that combines tender potatoes with fresh vegetables, perfect for family gatherings and summer picnics.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Potato Salad Base
  • 4 medium medium potatoes, peeled and cubed Make sure to use fresh potatoes.
  • 1 cup mayonnaise Can substitute with Greek yogurt for a lighter version.
  • 1 tablespoon mustard
  • 1 cup celery, finely chopped
  • 1/2 cup onion, finely chopped
  • 2 large hard-boiled eggs, chopped
  • to taste Salt and pepper

Method
 

Preparation
  1. Begin by boiling the peeled and cubed potatoes in a large pot of salted water. Cook for about 15-20 minutes or until they’re fork-tender.
  2. Once cooked, drain the potatoes and transfer them to a large mixing bowl. Allow them to cool for about 10 minutes.
  3. In a separate bowl, combine the mayonnaise, mustard, salt, and pepper. Adjust the quantities to suit your taste.
  4. Add the chopped celery, onions, and hard-boiled eggs to the cooled potatoes. Pour the mayonnaise dressing over the potato mixture and gently fold everything together until well-coated.
  5. Cover the bowl with plastic wrap and place it in the refrigerator for at least one hour to let the flavors meld.
  6. Serve chilled at your family gathering, barbecue, or any other occasion!

Notes

For a delightful twist, consider adding chopped dill pickles or fresh herbs. Store excess salad in an airtight container; optimal freshness is within 3 to 4 days.