Go Back

Classic Creamy Potato Salad

A delicious and easy-to-make creamy potato salad that is perfect for summer gatherings and BBQs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds 6 medium potatoes Scrubbed, peeled and cubed
  • 1 cup mayonnaise
  • 2 tablespoons white distilled vinegar
  • 1 tablespoon yellow mustard
  • 2 tablespoons pickle relish
  • 4 pieces hard-boiled eggs Peeled and chopped
  • 1 medium onion Chopped
  • 1 stalk celery Chopped
  • 2 spring onions sliced For topping
  • 1 teaspoon paprika For topping
  • Salt and pepper to taste

Method
 

Preparation
  1. Scrub, peel, and cut potatoes into one-inch cubes.
  2. Place potato cubes into a large pot and cover with water.
  3. Boil potatoes over medium-high heat for about 10 minutes (until firm-tender). Test doneness by inserting a fork into a potato cube.
  4. Drain cooked potatoes and set aside to cool.
  5. Place the cooled potatoes in a large mixing bowl. Chop the onions and celery, and add them to the potatoes.
  6. Hard-boil eggs, then cool and peel them.
  7. Place a cooling rack over the potato mixture bowl and push the eggs through the wire opening, or simply chop them and add them to the mixture.
Serving
  1. Serve your potato salad in a vibrant bowl, topped with fresh spring onions and a sprinkle of paprika.
  2. Pair it with grilled burgers or BBQ chicken for a tempting feast.

Notes

This delicious potato salad keeps well in the fridge for up to 3-5 days. For longer storage, consider making a batch ahead of time and store it in an airtight container.