4.3 from 117 votes
Classic Potato Salad
This Classic Potato Salad combines tender boiled russet potatoes with chopped hard-boiled eggs and crunchy onions, all coated in a creamy dressing featuring mayonnaise, rice vinegar, whole grain mustard, and dill relish. The potato rounds are cooked until soft, then chopped for the salad, which results in a creamy texture with bite-sized pieces. It's a traditional side dish that offers a balance of tangy and savory flavors, ideal for picnics or potlucks.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings:
10
Servings
Calories:
200 kcal
Course:
Main Course
Cuisine:
American
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!
Cup of Yum
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
Serving
1Serving (of 10)
Calories
200kcal
(10%)
Carbohydrates
18g
(6%)
Protein
6g
(12%)
Fat
11g
(17%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 10 Servings
Amount Per Serving
Calories 200
% 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.