Classic Potato Salad
User Reviews
4.3
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
10 Servings
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Calories
200 kcal
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Course
Main Course
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Cuisine
American
Classic Potato Salad
Description
Classic Potato Salad features soft russet potatoes boiled to a tender consistency, combined with chopped hard-boiled eggs and two types of onions—white and green—for texture contrast. A dressing made from mayonnaise, rice vinegar, whole grain mustard, and dill relish brings a creamy and tangy element, enhanced by salt, pepper, and optional paprika. The potatoes are boiled and cooled before mixing to maintain structure while achieving a smooth texture. The method encourages chilling the potatoes before combining, ensuring the best texture and flavor absorption.
The salad offers a creamy, flavorful profile with subtle acidity and mustard heat balanced by the sweetness of the dill relish. The chopped eggs add richness and creaminess, while the onions provide a mild crunch. This potato salad works well alongside grilled meats or as part of a buffet spread.
Leftover salad can be stored in an airtight container in the refrigerator for up to one week. Chilling the salad before serving helps meld flavors and firms the texture. The recipe also allows for variations in the dressing or additional ingredients to personalize the salad.
Ingredients
- 4 medium-sized russet potato peeled and sliced into 1-inch rounds
- 6 egg chopped, hard-boiled
- ⅔ cup white onion finely chopped
- 2 talks green onion chopped
Dressing:
- ½ cup mayonnaise
- 2 Tbsp rice vinegar
- 1 Tbsp whole grain mustard or spicy brown mustard
- 3 Tbsp dill relish
- 1 tsp salt sea salt
- 1/2 tsp black pepper
- 1/2 tsp paprika optional
Instructions
- Cook the hard-boiled eggs up to 5 days ahead of time. To do so, boil the eggs in a large pot of water for 10 to 12 minutes, then immediately transfer them to an ice bath. Refrigerate until ready to use.
- Peel the potatoes and chop them into 1-inch rounds.
- Heat a large pot of boiling water on the stove top and bring it to a full boil. Add the potatoes and boil for 15 minutes, or until the potatoes are very soft when poke with a fork. Drain the potatoes into a colander and allow them to cool enough to handle. You can chill the hot warm potatoes in the refrigerator until they're chilled for best results.
- Chop the cooked cooled potatoes into bite-sized pieces and place them in a large bowl, along with the remaining ingredients for the potato salad.
- Add the ingredients for the dressing to a small bowl or measuring cup and stir until well-combined.
- Pour the dressing over the potato salad and mix everything well until creamy and well-combined.
- Taste the potato salad for flavor and add more sea salt to your personal preference. Refrigerate until ready to use.
- Serve potato salad with your main entrée, and enjoy!
Notes
- Store leftovers in an airtight container and refrigerate for up to one week.
- Chilling the potatoes before mixing into the salad helps achieve the best texture.
- Customize the salad by adding or substituting ingredients to suit your taste preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Servings
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 1Serving (of 10) | |
| Calories | 200kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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