by Diana Rattray
This is my go-to recipe for potato salad. It’s the perfect balance of potatoes and eggs, and it always gets raves. I like to add chopped sweet pickles and juice for a bit of tangy flavor, but you could also use chopped dill pickles and juice. The celery and red onion add texture and color, but you may make changes if there are other. Cucumbers, fresh herbs, green onions, diced bell pepper, grainy mustard, and crisp cooked bacon are just a few of my favorite add-ins.
Recipe Tips
Ensure the potato salad is not left out of the fridge for over 2 hours. If the temperature exceeds 90 F, return it to the refrigerator within 1 hour. For serving outdoors, try to keep it on ice in a cooler or nestle the bowl in a larger bowl of ice.
PrintWeekend Potato Salad
This is an excellent egg and potato salad to take along to a cookout. The mayonnaise and mustard dressing is classic.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salads
Ingredients
- 4 to 5 cups cubed potatoes*
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- 3 hard-boiled eggs, peeled and chopped
- 2 tablespoons chopped sweet pickle
- 2 teaspoons sweet pickle juice
- 1/2 to 2/3 cup mayonnaise
- 1 teaspoon prepared mustard, or more
- 1/4 to 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
Instructions
- Put the potatoes in a large saucepan; cover with water and add 2 teaspoons of salt. Place the pan over high heat and bring to a boil. Reduce the heat to medium-low, cover the pan, and cook for about 15 to 20 minutes, or until the potatoes are tender. Drain and set aside to cool.
- When the potatoes have cooled, put them in a large bowl. Add the celery, red onion, and hard-boiled eggs.
- In a small bowl, combine the pickle and juice, 1/2 cup of mayonnaise, and 1 teaspoon of mustard. Add 1/4 teaspoon of salt and the pepper. Blend well.
- Gently stir the dressing mixture into the potato mixture. Add more mayonnaise or mustard, as needed, and adjust seasonings, to taste.
- Refrigerate the salad until thoroughly chilled.
