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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.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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