Potato Salad Recipe
A classic recipe, this is the last Potato Salad recipe you’ll need! Tender potatoes are combined with eggs, celery, onions, and a creamy dressing for this classic side dish. Make sure to make this ahead of time for the best results - the flavor gets better and better as it sits.
Servings 8 servings
Calories 400kcal
Ingredients
- 2 1/2 pounds Yukon gold potatoes
- 1 1/3 cup mayonnaise divided
- 1 tablespoon Dijon mustard
- 1 tablespoon pickle juice
- 1/2 teaspoon smoked paprika
- 3 boiled eggs chopped
- 1/2 cup diced red onion
- 1/2 cup diced dill pickles
- 1/2 cup diced celery
- Salt and pepper to taste
Instructions
- Clean the potatoes well, then cut into 1/2” pieces.
- Bring a large pot of water to a boil, then salt generously. Cook the potatoes until fork tender. Drain and reserve.
- While the potatoes are cooking, combine 1 cup of the mayonnaise, the Dijon mustard, pickle juice, and paprika in a large bowl.
- When the potatoes are done, add them to the bowl with the mayonnaise mixture. Add the eggs, onion, pickles, and celery. Mix everything to combine. Season to taste with salt and pepper.
- Cover and chill for at least 2 hours, but preferably overnight.
- When ready to serve, remove from the refrigerator and stir in the remaining 1/3 cup of mayonnaise. Taste again, and season with more salt and pepper, if needed.
Notes
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition
Serving: 1serving | Calories: 400kcal | Carbohydrates: 28g | Protein: 6g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 7g | Trans Fat: 0g | Cholesterol: 92mg | Sodium: 447mg | Fiber: 2g | Sugar: 7g