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Easy Potato Salad

This Easy Potato Salad combines fluffy potatoes with a creamy mayonnaise dressing, crunchy celery, and sharp onion, making it a delightful side dish perfect for any gathering.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 large large potatoes Russet, Yukon gold, or red potatoes can be used.
  • 1 cup mayonnaise Use Greek yogurt for a lighter version.
  • 2 tablespoons mustard
  • 1 cup celery, diced
  • 1 small onion, finely chopped
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. Wash and peel the potatoes, then cut them into even-sized chunks.
Cooking
  1. Place the potato chunks in a pot filled with cold water. Bring to a boil over high heat, then reduce to medium heat. Cook until potatoes are tender but not mushy, about 15 minutes. Drain and let cool.
  2. In a separate bowl, combine mayonnaise and mustard. Mix until smooth and creamy.
Combining
  1. In a large bowl, add cooled potatoes, diced celery, and chopped onion. Fold in the dressing until all ingredients are coated.
  2. Season with salt and pepper to taste, mixing again to adjust seasoning.
Chilling
  1. Refrigerate potato salad for at least 30 minutes before serving to meld flavors.

Notes

For best taste, make the salad a few hours in advance. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for about a month. Thawing may alter texture, and stir before serving.