Classic Homemade Potato Salad
The perfect creamy, chunky potato salad with eggs and crunchy vegetables - an essential summer side dish for barbecues, picnics, and potlucks that pairs perfectly with everything from burgers to grilled chicken.
Servings 8
Calories 303kcal
Ingredients
- 2 pounds russet potatoes
- 2 stalks celery thinly sliced
- 2 hard-boiled eggs (you may want to use an additional egg for garnish)
- 1/4 cup chopped onions
- 1/4 cup pickle chopped or pickle relish
- 1 teaspoon salt
- 1 cup mayonnaise
Instructions
- Wash potatoes to remove any excess dirt. Boil potatoes (leave them whole) in a large pot. Add enough water to cover the potatoes with an additional inch of water.
- Cook potatoes on medium-high for about 30 minutes. Test potato doneness after 30 minutes by piercing them with a fork. If the fork goes through the potato easily, they are done. If the fork won't go through easily cook for an additional five minutes and test again. When potatoes are done, allow them to cool until they can be handled easily. Rub off the skin.
- Dice potatoes and place them in a bowl. To the bowl add chopped egg, celery, onions, chopped pickles/relish. Add 1 teaspoon of salt, and mix in well. Stir in 1 cup of mayonnaise. If desired garnish with additional sliced egg and sprinkle some paprika over.
Video
Recipe Tips
For the best texture, avoid overcooking the potatoes. They should be fork-tender but still firm enough to hold their shape when cut. Cooling the potatoes before adding mayonnaise prevents the dressing from becoming oily. For extra flavor, add a tablespoon of mustard or fresh herbs like dill or parsley.
Nutrition
Calories: 303kcal | Carbohydrates: 21g | Protein: 4g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 58mg | Sodium: 536mg | Potassium: 527mg | Fiber: 1g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 7.2mg | Calcium: 29mg | Iron: 1.2mg
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