Go Back

Homemade Potato Salad

A creamy and tangy potato salad that’s perfect for summer barbecues and family gatherings. This easy-to-make side dish is a crowd-pleaser that everyone will love.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 6 medium medium potatoes (around 3 pounds) Scrubbed and peeled
  • 1 whole onion, chopped Choose any variety
  • 1 stalk celery, chopped Fresh for crunch
  • 4 whole eggs, hard-boiled and peeled Chopped or pushed through a cooling rack
  • 2 tablespoons white distilled vinegar
  • 1 cup mayonnaise Substitute with Greek yogurt for a lighter version
  • 1 tablespoon yellow mustard Essential for flavor
  • 2 tablespoons pickle relish
  • to taste Salt and pepper
  • 2 spring onions sliced For garnish
  • 1 teaspoon paprika For flavor and garnish

Method
 

Preparation
  1. Scrub and peel the potatoes, then chop them into one-inch cubes.
  2. Place potato cubes into a large pot and cover with water.
  3. Boil the potatoes over medium-high heat for about 10 minutes, until firm-tender.
  4. Drain the cooked potatoes and set aside to cool.
  5. Once cooled, transfer the potatoes to a large mixing bowl and add in chopped onions and celery.
  6. Hard-boil the eggs. Once cooled, peel and chop them up.
  7. Fold in the chopped eggs with the potato mixture.

Notes

Potato salad keeps well in the fridge for about 3-5 days. It's even better the next day! Avoid freezing as it loses texture. Try adding bacon bits for a smoky flavor or swap the mayo for a vegan option.