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Recipe compliments of www.ITISAKEEPER.com
Easy Potato Salad
This easy potato salad recipe combines tender potatoes, crunchy celery, and a creamy dressing for a classic side dish that's perfect for any occasion. Simple to prepare and full of flavor, it's a go-to recipe you'll make again and again.
Ingredients
- 2 pounds Potatoes, washed and scrubbed
- 3 Eggs
- ½ cup Light mayonnaise
- 1 Tablespoon Dijon mustard
- 3 Tablespoons Sweet pickle relish, or less to taste
- ¼ teaspoon Salt, to taste
- ¼ teaspoon Pepper
- 2 Stalks Celery, diced
- 1 Small red onion, diced
- 2-3 Green onions, diced
Instructions
- Set a large pot of water on high heat to boil.
- Meanwhile, peel and roughly chop up your potatoes.
- Add the potatoes to the boiling water and cook until fork-tender, about 15 minutes.
- Set a smaller pot of water to boil and once boiling, add the 3 eggs and cook for 8 minutes.
- Remove the eggs to a bowl filled with ice water when the cooking time is finished.
- When the eggs are cool enough to touch, peel and discard the shells and then finely chop the eggs. Set aside.
- Drain the water from the boiled potatoes. Set aside.
- In a large bowl, combine the mayonnaise, sweet pickle relish and dijon mustard. Season to taste with salt and pepper, then adjust any of those 5 ingredients to achieve your desired dressing flavor.
- Stir the potatoes into the dressing, coating the potatoes completely. Add the chopped eggs, stirring to coat, followed by the diced celery, red onion and half of the green onions.
- Refrigerate until ready to serve.
- Garnish the finished potato salad with remaining green onions.
Christina's Notes
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- Choose the Right Potatoes– Use waxy potatoes like Yukon Gold or red potatoes. They hold their shape better and won’t turn into mush when mixed.
- Cook Potatoes Just Right – Boil them whole with the skin on to prevent waterlogging. Once they’re fork-tender, peel and dice them while they’re still warm for better absorption of flavors.
- Season Early – Toss warm potatoes with salt, vinegar, or pickle juice to infuse them with flavor before adding the dressing.
- Use a Balanced Dressing – A mix of mayo, mustard, and a splash of vinegar creates the ideal creamy yet tangy consistency.
- Don’t Skip the Crunch – Adding finely diced celery, red onion, or pickles gives texture and bite.
- Let It Chill – Potato salad tastes best after resting in the fridge for a few hours (or overnight) so the flavors meld together.
- Adjust Before Serving – Right before serving, give it a final taste and adjust the seasoning—sometimes a pinch of salt or an extra splash of vinegar makes all the difference.
- Garnish Like a Pro – Sprinkle with paprika, fresh herbs, or even crispy bacon for a finishing touch.