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Classic Homemade Potato Salad
A timeless dish that combines tender potatoes with a creamy dressing, perfect for picnics and family gatherings.
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Prep Time
20
minutes
mins
Cook Time
15
minutes
mins
Total Time
35
minutes
mins
Course
Side
Cuisine
American
Servings
6
servings
Calories
250
kcal
Equipment
Large Pot
Mixing Bowl
Colander
Ingredients
Ingredients
2
pounds
Yukon Gold or Russet Potatoes
Peeled and cut into uniform cubes.
1
cup
Mayonnaise
Good quality mayonnaise for best flavor.
2
tablespoons
Dijon Mustard
Adds a tangy kick.
1
cup
Celery
Chopped for crunch.
0.5
medium
Red Onion
Finely chopped.
3
large
Hard-Boiled Eggs
Chopped.
0.5
cup
Dill Pickles
Chopped.
to taste
Salt
to taste
Pepper
2
tablespoons
Fresh Dill or Parsley
Optional, for added flavor.
Instructions
Wash the potatoes thoroughly under cold water to remove any dirt.
Peel the potatoes and cut them into uniform cubes, about 1-inch in size.
Place the cubed potatoes in a large pot, cover with cold water, and add a pinch of salt.
Bring to a boil over medium-high heat, then reduce to medium and simmer for 10-15 minutes until fork-tender.
In a large mixing bowl, combine mayonnaise, Dijon mustard, salt, and pepper. Mix until smooth.
Drain the cooked potatoes and let them cool slightly.
Gently fold the warm potatoes into the dressing until well-coated.
Add chopped celery, red onion, hard-boiled eggs, and dill pickles. Mix gently.
Taste and adjust seasoning with more salt, pepper, or mustard as needed.
Fold in fresh herbs if using, then cover and refrigerate for at least 1 hour before serving.
Stir gently before serving and adjust seasoning if necessary.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days.
Keyword
Comfort Food, Easy