5 from 87 votes
The BEST Potato Salad Recipe
This potato salad combines diced boiled new potatoes and hard-boiled eggs with celery, spring onions, and grated radish for texture and freshness. A simple dressing of mayonnaise mixed with fresh dill, salt, and pepper ties the salad together into a creamy, chunky side dish ideal for picnics or barbecues.
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings:
10
servings
Calories:
298 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 7 new potatoes red or white; Yukon gold potatoes also work
- 6 egg large
- 3 celery sliced, ribs
- 4 spring onions sliced
- 6 radish grated
- 1 cup mayonnaise
- 1 tablespoon dill roughly chopped fresh
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Boil the potatoes. Fill a large pot with water. Add the potatoes and bring to a boil. Salt the water, reduce to a simmer and cook for 20 minutes or until a fork inserts easily with a little resistance.
- Make hard boiled eggs. Fill another pot with water and bring to a boil. Reduce the heat to low (so that there's no bubbles breaking the surface) and use a skimmer to gently add the eggs. Cook the eggs for 12 to 14 minutes, then place in an ice water bath to immediately stop their cooking.
- Cool and chill. Once the potatoes have finished cooking, drain the water. Fill the pot with cold water to cool the potatoes down, then drain again. Place both the eggs and potatoes in the refrigerator to cool completely.
- Dice the potatoes and eggs. Once your potatoes and eggs are fully cooled, peel the eggs, and then dice both the potatoes and eggs into 1-inch sized pieces.
- Stir it all together. Add the diced potatoes and eggs to a large mixing bowl along with the mayonnaise, celery, radishes, green onion, dill, salt, and pepper. Stir gently until well combined. Serve the potato salad immediately or refrigerate for up to three days.
Cup of Yum
Notes
- Cook eggs and potatoes ahead to save time on salad day.
- Store prepared potato salad in the fridge for 3 to 4 days.
- Consider using homemade mayonnaise for better ingredient control.
- Use a large, wide skimmer to handle hard-boiled eggs gently during cooking.
Nutrition Information
Calories
298kcal
(15%)
Carbohydrates
25g
(8%)
Protein
7g
(14%)
Fat
20g
(31%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
11g
(65%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.1g
(5%)
Cholesterol
108mg
(36%)
Sodium
334mg
(14%)
Potassium
770mg
(16%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
273IU
(5%)
Vitamin C
14mg
(16%)
Calcium
41mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10 servings
Amount Per Serving
Calories 298
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 108mg | 36% |
| Sodium | 334mg | 14% |
| Potassium | 770mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 273IU | 5% |
| Vitamin C | 14mg | 16% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.