5.0 from 87 votes
The BEST Potato Salad Recipe
This classic potato salad recipe inherited from my mom is easy, flavorful, and loaded with texture. That's what makes it the perfect summer side dish for BBQs, picnics, and dinner parties! Watch the video below to see how I make this in my kitchen!
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings: 10 servings
Calories: 298 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 7 red or white new potatoes (Yukon gold potatoes also work)
- 6 large eggs
- 3 celery ribs sliced
- 4 spring onions sliced
- 6 radishes grated
- 1 cup mayonnaise
- 1 tablespoon roughly chopped fresh dill
- ½ teaspoon kosher salt
- ¼ teaspoon 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
- To make ahead and store: You can cook the eggs and potatoes a day before, then make the rest of the salad the day of. Alternatively, make the salad ahead of time and store it in the fridge for 3 to 4 days.
- To make this salad even healthier: I use my homemade mayonnaise recipe (as I can control the quality of oil and make sure there are no unnecessary ingredients).
- For getting the boiled eggs out of the pot: This is my favorite skimmer for making hard-boiled eggs as it's large and wide.
Nutrition Information
Calories
298kcal
(15%)
Carbohydrates
25g
(8%)
Protein
7g
(14%)
Fat
20g
(31%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
11g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
108mg
(36%)
Sodium
334mg
(14%)
Potassium
770mg
(22%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
273IU
(5%)
Vitamin C
14mg
(16%)
Calcium
41mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
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.