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Dorothy Thomas

Easy Potato Salad Recipe

A creamy, tangy, and flavorful potato salad that’s perfect for picnics, BBQs, or a quick side dish. Made with tender potatoes, crunchy veggies, and a delicious dressing!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Potatoes (Yukon Gold or Russet), peeled & cubed
  • ½ cup Mayonnaise
  • 2 tbsp Mustard (Dijon or yellow)
  • 1 tbsp Apple cider vinegar
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • ½ tsp Paprika (optional)
  • ¼ cup Red onion, finely chopped
  • ¼ cup Celery, diced
  • 2 tbsp Fresh dill or parsley, chopped
  • 2 large Hard-boiled eggs, chopped (optional)

Equipment

  • Large pot
  • Mixing bowl
  • Knife & cutting board
  • Measuring cups/spoons

Method
 

  1. Peel and cube potatoes into 1-inch pieces.
  2. Boil in salted water for 12-15 mins until fork-tender. Drain and let cool slightly.
  3. In a large bowl, mix mayonnaise, mustard, vinegar, salt, pepper, and paprika.
  4. Add potatoes, red onion, celery, and herbs to the dressing. Gently toss to coat.
  5. Fold in chopped eggs (if using).
  6. Refrigerate for at least 1 hour before serving for best flavor.
  7. Garnish with extra herbs or paprika.

Notes

  • Make Ahead: Stores well in the fridge for 3-4 days.
  • Variations: Add pickles, bacon, or Greek yogurt for a lighter version.
  • Vegan Option: Skip eggs and use vegan mayo.