Easy Potato Salad

This EASY Potato Salad recipe is made using a few traditional ingredients including a combination of mayo and mustard, relish, potatoes, eggs, celery, and onions.

Prep Time10

Cook Time25

Chill time4

Total Time35

Course: Side Dish

Cuisine: American

Servings: people

Calories: 285kcal

Author: Stephanie

Ingredients

Potato Salad:

8 medium Yukon gold potatoes about 3.75 lbs. total
2 Tablespoons distilled white vinegar
5 hard-boiled eggs see notes
Salt/pepper to taste

Potato Salad Dressing:

¼ cup yellow onion finely diced
2 celery sticks diced
½ cup mayonnaise
2 Tablespoons yellow mustard
1.5 Tablespoons sweet relish
½ teaspoon garlic salt

To garnish:

½ teaspoon dried dill weed
1/4 teaspoon paprika
3 green onions diced

US Customary - Metric

Instructions

Fill a large pot with cool water, enough to cover the potatoes by 2 inches. Clean the potatoes, leave the skin on. Add them to the pot, and stir in a teaspoon of salt.
Bring the water to a gentle boil and cook until fork tender, 20-25 minutes.
While the water boils, combine the onions, celery, mayo, mustard, relish, and garlic salt in a small bowl. Set aside in the fridge.
Drain the potatoes. Once cool enough to handle, dice them into cubes. You can leave the skin on if desired, I leave the skin of some and remove it from others.
Drizzle with white vinegar while they're still warm and gently stir to combine. Let them cool.
Toss with mayo mixture until combined. Add diced hard boiled eggs and mix gently. Season with salt/pepper if desired.
Transfer to a clean serving bowl. Garnish with dill weed, paprika, and green onions.
Refrigerate for a minimum of 4 hours, covered.

Notes

Perfect Hard Boiled Eggs:

Submerge the eggs in 2 inches of cool water in a pot on the stove-top.
Gradually bring them to a boil.
Once the boil is reached, cover the pot and remove them from the heat.
Let them sit for 12 minutes.
Place them in a colander and rinse them under cool running water to stop the cooking process. Then peel and dice.

Red potatoes or Yukon golds hold their shape best after boiling and have a creamier consistency.
Not a mayo fan? Try my amazing German Potato Salad!

Storage: Leftover potato salad that is refrigerated shortly after eating it can be stored in an airtight container in the fridge for 3-4 days.

Nutrition

Recipe Source: TheCozyCook.com - For pro tips, step-by-step photos, storage information, and to save it to your account, visit https://framework-keystone.live/easy-potato-salad/%3C/strong%3E%3C/p%3E%3C/div%3E%3C/div%3E%3Cscript%3Ewindow.wprm_recipes = {"recipe-23257":{"type":"food","name":"Easy Potato Salad","slug":"wprm-easy-potato-salad","image_url":"https:\/\/thecozycook.com\/wp-content\/uploads\/2018\/03\/Potato-Salad-Recipe-f.jpg","rating":{"count":12,"total":59,"average":4.92,"type":{"comment":12,"no_comment":0,"user":0},"user":0},"ingredients":[{"uid":1,"amount":"8","unit":"","name":"medium Yukon gold potatoes","notes":"about 3.75 lbs. 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