Saladsbellyfull5.0
Classic Potato Salad
With traditional ingredients and a homemade creamy dressing, this Potato Salad with Egg is truly a tried and true recipe. Always a crowd pleaser and perfect for summer potlucks!
👥 8 Servings⏱️ Prep & Cook: 2h 18m⏳ Prep: 10 min🔥 Cook: 8 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
📝 Preparation Steps
1
Place the diced potatoes in a large pot and add enough water to cover potatoes by 1-inch. Bring water to boil, then reduce heat to a medium simmer and continue cooking for ⏱️ 5-8 minutes or until the potatoes are easily pierced with a fork. (Don't over-cook. They should be fork tender, but not crumbly.) Drain and set aside to cool to room temperature.
2
In a large bowl, combine mayonnaise, red onion, pickles, celery, Dijon mustard, apple cider vinegar, paprika, celery seed, and garlic powder. Stir until well combined and smooth.
small red onion (, finely diced)1/2Dijon mustard1 tablespoonapple cider vinegar1 tablespoon
3
Fold in cooked potatoes, hard boiled eggs, and scallions, then season with salt and pepper. (Also feel free to add in a tablespoon or two of pickle juice.)
hard boiled eggs (, chopped (plus slices for garnish))4
4
Cover and refrigerate for ⏱️ 1-2 hours to chill and allow the flavors to blend.
5
Transfer the potato salad to a serving bowl. Garnish with a couple slices of hard boiled egg, a sprinkle of paprika, and a couple diced scallions. (Garnishes are optional, but highly recommended. Another option is to sprinkle a little Old Bay on top.)
6
Serve and enjoy!
7
NOTE: Don't miss the recipe variations, storage info, and helpful information in the full article.
Nutrition Facts
calories
464 kcal
fat Content
34 g
serving Size
1 serving
fiber Content
4 g
sugar Content
3 g
sodium Content
377 mg
protein Content
7 g
trans Fat Content
1 g
cholesterol Content
111 mg
carbohydrate Content
32 g
saturated Fat Content
6 g
unsaturated Fat Content
27 g
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