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Easy Potato Salad

This EASY Potato Salad recipe is made using a few traditional ingredients including a combination of mayo and mustard, relish, potatoes, eggs, celery, and onions.

Prep Time
10 mins
Cook Time
10 mins
Chill time
4 hrs
Total Time
35 mins
Servings: 8 people
Calories: 285 kcal
Course: Side Dish
Cuisine: American

Ingredients

Potato Salad:
  • 8 medium Yukon Gold potatoes about 3.75 lbs. total
  • 2 Tablespoons distilled white vinegar
  • 5 hard-boiled eggs see notes
  • Salt/Pepper to taste
Potato Salad Dressing:
  • ¼ cup yellow onion finely diced
  • 2 celery sticks diced
  • ½ cup mayonnaise
  • 2 Tablespoons yellow mustard
  • 1.5 Tablespoons sweet relish
  • ½ teaspoon garlic salt
To garnish:
  • ½ teaspoon dried dill weed
  • 1/4 teaspoon paprika
  • 3 green onions diced

Instructions

    Cup of Yum
  1. Fill a large pot with cool water, enough to cover the potatoes by 2 inches. Clean the potatoes, leave the skin on. Add them to the pot, and stir in a teaspoon of salt.
  2. Bring the water to a gentle boil and cook until fork tender, 20-25 minutes.
  3. While the water boils, combine the onions, celery, mayo, mustard, relish, and garlic salt in a small bowl. Set aside in the fridge.
  4. Drain the potatoes. Once cool enough to handle, dice them into cubes. You can leave the skin on if desired, I leave the skin of some and remove it from others.
  5. Drizzle with white vinegar while they're still warm and gently stir to combine. Let them cool.
  6. Toss with mayo mixture until combined. Add diced hard boiled eggs and mix gently. Season with salt/pepper if desired.
  7. Transfer to a clean serving bowl. Garnish with dill weed, paprika, and green onions.
  8. Refrigerate for a minimum of 4 hours, covered.

Notes

  • Perfect Hard Boiled Eggs:
  • Red potatoes or Yukon golds hold their shape best after boiling and have a creamier consistency.
  • Storage: Leftover potato salad that is refrigerated shortly after eating it can be stored in an airtight container in the fridge for 3-4 days.
  • Submerge the eggs in 2 inches of cool water in a pot on the stove-top.
  • Gradually bring them to a boil.
  • Once the boil is reached, cover the pot and remove them from the heat.
  • Let them sit for 12 minutes.
  • Place them in a colander and rinse them under cool running water to stop the cooking process. Then peel and dice.

Nutrition Information

Calories 285kcal (14%) Carbohydrates 32g (11%) Protein 8g (16%) Fat 14g (22%) Saturated Fat 3g (15%) Trans Fat 1g Cholesterol 122mg (41%) Sodium 351mg (15%) Potassium 790mg (23%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 296IU (6%) Vitamin C 35mg (39%) Calcium 46mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 285

% Daily Value*

Calories 285kcal 14%
Carbohydrates 32g 11%
Protein 8g 16%
Fat 14g 22%
Saturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 122mg 41%
Sodium 351mg 15%
Potassium 790mg 17%
Fiber 4g 16%
Sugar 3g 6%
Vitamin A 296IU 6%
Vitamin C 35mg 39%
Calcium 46mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.