Simple and Delicious Potato Salad
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This potato salad was always a staple at our cookouts, made by my aunt, one of the best cooks in our family. She always brought this because everyone requested it.
Summer barbecues always remind me of her pool parties and my usual plate of this potato salad and a juicy cheeseburger fresh off the grill. It’s one of those simple things that just feels like summer.
It’s creamy, full of flavor, and so much better than anything store-bought. Trust me! Made with simple ingredients you probably already have at home, this potato salad is one of those recipes that always ends up being a hit at any barbecue.
You can always add to what’s in this recipe and make it your own, depending on what you like or have on hand.
What you’ll need:
This is a simple, classic potato salad made with just a few pantry staples.
- Potatoes (Yukon gold or russet work best)
- Mayonnaise, the supporting role that builds the creamy base of this potato salad
- Dijon mustard to add a little tang and depth
- Red onion for a bit of crunch and flavor
- Hard boiled eggs for richness
- Seasoned salt
- Kosher salt
- Freshly cracked black pepper
Tools I Use
You don’t need anything fancy for this recipe, just a few basic kitchen tools:
- Large pot for boiling the potatoes
- Sharp knife for chopping
- Cutting board
- Large strainer
- Spider Strainer
- Mixing bowls
- Large spoon for mixing
Flavor Variations
This is where you can make this simple recipe your own by adding ingredients you prefer. I usually keep it classic, but there are so many ways to switch it up depending on what you like.
- Add chopped celery for extra crunch and freshness
- Mix in dill pickles or capers for tangy bite.
- Add in a spoonful of relish for a slightly sweeter flavor
- Add fresh herbs like dill or parsley for brightness
- Stir in a little sour cream with the mayo for extra creaminess
- Mix in some crispy bacon bits (I like beef or turkey bacon) for a smokey, savory twist.
What to Serve With
This potato salad pairs well with so many things, especially when you’re putting together a simple, laid-back meal. For hosting, I like to serve this alongside a few main dishes and let everyone build their own plate. It’s easy, relaxed, and always a crowd-pleaser!
- Juicy burgers right off the grill is the ultimate combo!
- Sweet corn on the cob, grilled to perfection
- Kebabs of choice
- Wings
- Barbecued chicken lathered in your favorite BBQ sauce
Storage & Make Ahead Tips
This is one of those recipes that’s perfect for making ahead because I think it actually tastes even better the longer it sits. If you’re hosting or bringing it to a potluck, it’s perfect to prepare a few hours in advance or even the night before. It gives the flavors time to come together and makes everything run a little smoother.
- Store the potato salad in an airtight container in the refrigerator for up to 2-3 days (if you even have any leftovers)
- Best if made the night before so it can be cold and all of the flavors really seep into the potatoes giving it maximum flavor
- Give it a quick stir before serving, and taste to adjust seasoning if needed
Let’s Get Started!
After you peel and rinse the potatoes, cut them up in bigger chunks. Try cutting them to the same size for easier cooking and uniformity in the salad- about 1 inch thickness.
I like to use Yukon Gold potatoes for potato salad. They hold their shape and have a nice creamy flavor.
Fill a stock pot with water halfway and add salt. When you add the potatoes, the water will rise, and you don’t want it to spill when boiling.
Because I’m not a fan of second degree burns, I like to use a spider spatula to drop the potatoes into the boiling water for 12-15 minutes.
While the potatoes are cooking, start boiling the eggs. You want a perfectly boiled egg, but don’t overboil it, so aim for about 12 minutes.
Check a bigger potato chunk to test the doneness. If the fork goes into the potato easily it’s done and time to drain.
Once potatoes are drained, throw them in a big mixing bowl and add all the ingredients.
Add the chopped eggs last, and gently fold them in to maintain their shape in the salad.
Stir all ingredients together until everything is evenly combined. Give it a little taste test to make sure that its perfectly rich, creamy and ready to serve.
Pair this potato salad with my juicy homemade burgers and you have got yourself a lovely summer day, my friend!
Simple and delicious summer potato salad
Ingredients
Method
- Start by boiling the eggs for about 12 minutes to get a fully cooked hard-boiled egg. Remove the shell, rinse off any remaining shell, and cut into medium-diced pieces. Set aside until ready to assemble.
- Next the potatoes. Rinse, peel and cut potatoes into big pieces, about 1-inch thick
- In a large pot of water, add salt to flavor those bland potatoes. Once the water comes to a boil, carefully drop in the cut-up potatoes and let them cook until they’re fork tender. (10-12 minutes) Drain and add to a large mixing bowl.
- While the potatoes are hot, add the salt, pepper, and seasoned salt and gently stir until well combined. Then add in the mayonnaise, Dijon mustard, and red onions. Stir all ingredients together until everything is evenly combined. Lastly, fold in the diced eggs. Give it a little taste test to see if you'd like more mayo, salt, pepper, etc.
- Cover and refrigerate for an hour or more before serving.
I must say that it’s the best potato salad I’ve had, looking forward to more recipes
So yummy! Family loved it!
I always thought potato salad just came from the Deli at a supermarket. I realized how wrong I was when I tried your recipe— it was easy and so delicious..thank you for sharing!