Creamy, flavorful, and perfect for picnics, barbecues, and family gatherings
This traditional potato salad is a timeless favorite. Tender potatoes, chopped eggs, and a creamy mustard-mayo dressing come together to create a comforting and crowd-pleasing side dish.
Ingredients
- 6 medium russet potatoes
- 4 hard-boiled eggs, chopped
- ½ cup chopped onion
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 celery stalk, finely chopped (optional)
- Salt and black pepper, to taste
- Paprika, for garnish
Instructions
- Peel the potatoes and cut them into evenly sized cubes.
- Place the potatoes in a pot of salted water and boil for 10 to 12 minutes, or until tender but not falling apart.
- Drain and let the potatoes cool slightly.
- In a large bowl, mix the mayonnaise, mustard, salt, and black pepper.
- Add the cooled potatoes, chopped eggs, onion, and celery if using.
- Gently fold everything together until evenly coated.
- Sprinkle paprika on top, then chill in the refrigerator for at least 1 hour before serving for the best flavor and texture.
Tips for Best Results
- Boil potatoes whole with skins for firmer pieces, then peel and chop once cooled.
- Add a splash of pickle juice or relish for extra tang.
- Use red onions or green onions for milder flavor variations.
- For a lighter version, replace half of the mayo with Greek yogurt.
Serving Suggestions
- Ideal for barbecues, potlucks, picnics, and holiday meals.
- Pairs perfectly with grilled meats, burgers, hot dogs, and sandwiches.
- Serve as part of a cold summer meal alongside fresh salads.
Storage
- Keep refrigerated in an airtight container for up to 3 days.
- Stir gently before serving, as the dressing may thicken or absorb into the potatoes.