Potato Salad

5 from 1 vote

With its creamy, tangy dressing and tender potatoes, it's no wonder why potato salad is a beloved side dish around the world.

Course Side Dish

Cuisine American

Keyword Potato Salad, Potatoes, Salad

Prep Time 5

Cook Time 25

Total Time 30

Servings People

Calories 358kcal

Equipment

1 Glass bowl

Ingredients

6 Boiled eggs
4 lb Fresh Idaho russets potatoes (I used potatoes from our garden)
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Fresh peppercorn medley
½ tsp Celery seeds
½ cup Mayonnaise

Instructions

Cut the potatoes into quarters and boil them for 13-15 minutes, or until the fork goes in tender through the potatoes.
Mix the mayonnaise, mustard (Optional), celery seeds, paprika (Optional), salt, and pepper. Stir until mixed thoroughly.
Chop the boiled eggs and add them to the mayo mixture.
Once the potatoes are tender, drain and chop the potatoes into 1/2-inch chunks (Keep the peels because they are DELICIOUS!). Mix in the dressing you made with the mayo and eggs all together.
Taste, add salt and pepper accordingly or as needed.
Garnish with fresh dill, paprika or anything that you like you might want to try.
Refrigerate for at least 4 hours.
Enjoy!

Notes

Tips for Making the Perfect Potato Salad

Making the perfect potato salad requires attention to detail and a few helpful tips. First, be sure to cook the potatoes just right - they should be fork-tender but not mushy. If you overcook them, they may fall apart when mixed with the dressing. Second, take the time to let the flavors develop by allowing the salad to chill in the refrigerator for at least an hour before serving. Lastly, taste and adjust the seasonings as needed. Remember, cooking is all about personal preference, so feel free to add more mustard, vinegar, or herbs to suit your taste.

Nutrition