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Homemade Potato Salad

A creamy, tangy, and crunchy potato salad perfect for gatherings and picnics.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds potatoes (Yukon Gold or red) Starchy potatoes work best
  • 1 cup mayonnaise Can substitute with Greek yogurt
  • 1 tablespoon mustard Yellow or Dijon for additional zing
  • 1/2 cup diced celery Adds crunch
  • 1/2 cup chopped onion
  • 1/4 cup chopped pickles Or relish for a sweeter version
  • to taste salt and pepper Adjust according to preference
  • 2 hard-boiled eggs (chopped, optional) Adds richness

Method
 

Preparation
  1. Start by washing and peeling the potatoes. Dice them into uniform chunks to ensure even cooking.
  2. In a large pot, add the potato pieces and cover them with cold water. Bring the pot to a boil, then reduce the heat and simmer for about 10-15 minutes, or until the potatoes are fork-tender but not mushy. Drain and let cool.
  3. While the potatoes are cooling, combine the mayonnaise, mustard, salt, and pepper in a mixing bowl. Adjust seasonings to your preference.
  4. Once the potatoes have cooled, transfer them to a large mixing bowl. Add the diced celery, chopped onion, pickle, and hard-boiled eggs (if using). Pour the dressing over the mixture and gently fold until well coated.
  5. Cover your potato salad with plastic wrap or a lid and refrigerate for at least an hour to allow the flavors to meld.
  6. Garnish with paprika or fresh herbs before serving. Enjoy your delicious Homemade Potato Salad!

Notes

Store in an airtight container in the refrigerator for 3 to 5 days. Avoid freezing as it can affect the texture.