Potato Salad

(3 customer reviews)




Indulge in the timeless comfort of a homemade classic potato salad. With its creamy texture and tangy flavor, this beloved dish is perfect for picnics, barbecues, or any gathering where good food and great company come together. Whether you’re a seasoned chef or a novice in the kitchen, this recipe will guide you through creating a potato salad that will have everyone coming back for seconds.


  • 2 pounds (about 900g) of potatoes (preferably russet or Yukon Gold)
  • Three large eggs
  • 1/2 cup (120ml) mayonnaise
  • Two tablespoons (30ml) Dijon mustard
  • One tablespoon (15ml) apple cider vinegar
  • 1/2 cup (120ml) finely chopped celery
  • 1/4 cup (60ml) finely chopped red onion
  • 1/4 cup (60ml) chopped fresh parsley
  • Salt and pepper to taste
  • Optional: 1/4 cup (60ml) chopped dill pickles for extra tanginess
  • Optional: Paprika for garnish


  • Prepare the Potatoes: Wash them thoroughly and place them in a large pot. Cover them with cold water and add a generous pinch of salt. Bring the water to a boil over medium-high heat, then reduce the heat to medium-low and simmer the potatoes until they are tender but still firm about 15-20 minutes.
  • Cook the Eggs: While cooking potatoes, place them in a separate pot and cover them with cold water. Bring the water to a boil, remove the pot from the heat, cover it, and let the eggs sit for 10-12 minutes. Once done, transfer the eggs to a bowl of ice water to cool.
  • Prepare the Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar until smooth—season with salt and pepper to taste. Set aside.
  • Assemble the Salad: Drain them and let them cool slightly once the potatoes are cooked. Peel and chop them into bite-sized cubes and transfer them to a large mixing bowl. Peel the cooled eggs and chop them into small pieces, then add them to the bowl with the potatoes.
  • Add the Remaining Ingredients: To the bowl with the potatoes and eggs, add the chopped celery, red onion, and parsley. If using dill pickles, add them as well for extra flavor.
  • Combine Everything: Pour the prepared dressing over the potato mixture and gently toss until everything is evenly coated. Adjust the seasoning if necessary.
  • Chill and Serve: Cover the potato salad and refrigerate it for an hour to allow the flavors to meld together. Before serving, sprinkle some paprika over the top for a colorful garnish. Serve chilled, and enjoy!


With its creamy texture, savory dressing, and fresh crunch of vegetables, this homemade classic potato salad will surely be a hit at your next gathering. Whether it’s a summer barbecue, a picnic in the park, or a simple family dinner, this dish brings comfort and nostalgia to any occasion. So roll up your sleeves, gather your ingredients, and prepare to delight your taste buds with this timeless favorite.

3 reviews for Potato Salad

  1. Peace

    I’ve tried many potato salad recipes over the years, but this one takes the cake! The addition of hard-boiled eggs and a sprinkle of paprika adds a unique twist that sets it apart from the rest. It’s so easy to make and always a hit at potlucks.

  2. Oluchi

    As someone who’s picky about potato salad, I have to say this recipe exceeded my expectations! The potatoes are perfectly cooked, and the dressing has just the right amount of tanginess. I love how versatile it is—I’ve added bacon bits and green onions for extra flavor, and it turned out fantastic every time.

  3. Temitope

    Wow! This potato salad recipe is an absolute winner! The combination of creamy mayo, tangy mustard, and crunchy celery creates a perfect balance of flavors and textures. It’s become a staple at our family gatherings, and I always get asked for the recipe. Simple yet incredibly delicious!

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