Homemade Potato Salad

Potato salad is one of the most basic summer salads you can make. You should never go out and buy potato salad, I know your homemade version will be quite good, and this recipe is very easy to make.

Classic potato salad is one of the essential summertime salads. It’s not only good in the summer but also any time you feel like a good old fashioned potato salad. This homemade potato salad put together from scratch is easy to make and very good. There’s no need to go out and buy potato salad ever again.

When I was growing up during the summer, there wasn’t a side dish that I enjoyed more than old fashioned potato salad. My grandmother made the best potato salad in the whole world. I loved it when my grandparents would grill pork steaks and some burgers, and we would have them with homemade potato salad and coleslaw. My grandmother didn’t have a traditional potato salad recipe to pass down. She would just put in a little bit of this and a little bit of that, and it was wonderful.

For this recipe in my Learn to Cook series, I reached back into my old home economics textbook. This is a simple and easy potato salad recipe – boiled potatoes, celery, boiled eggs, pickles or pickle relish, chopped onion, and mayonnaise.

What are the best potatoes to use for old fashioned potato salad?

I love russet potatoes for this salad. You can use other types, such as Yukon gold, but I like how a russet holds its shape. Other kinds of potatoes are softer after being cooked and don’t work out quite as well. I also suggest using white onions as they are better for recipes where the onion isn’t cooked – they aren’t as hot as yellow onions. 

How long to boil potatoes for homemade potato salad?

Potatoes should be boiled whole on medium-high for about fifteen to twenty minutes. The cooking time depends on how small or large you like to cut your potatoes. They are done if a fork goes through the potatoes easily. If necessary, cook for an additional five minutes and test again. 

How much potato salad per person?

When making potato salad as a side dish from scratch, plan on 1/2 pound of potatoes per person. So, if you expect to feed ten people, use five pounds of potatoes. 

How long does potato salad last?

A lot depends on how long before your potato salad goes into your refrigerator. Read this for some advice. It is possible to store potato salad in an airtight container in your refrigerator for up to five days. However, if you notice an off odor or appearance, discard it without tasting.

Unfortunately, potato salad doesn’t freeze well, especially if it’s covered in mayonnaise. Freezing mayonnaise causes it to separate, and when it defrosts, the flavor and texture will be off. Also, defrosted potatoes tend to be somewhat soggy, and they may look a bit gray and unappetizing.

What to do with leftover potato salad?

So you expected twenty people to your BBQ, and only fifteen showed up! Now what to do with that mound of uneaten potato salad? Share it with neighbors or try roasting it; just don’t bother freezing it.

What else can go into potato salad?

You can mix other things into your salad to turn it into something more than just a traditional potato salad recipe. Some people like to put in some chopped apple, chopped bell peppers, or even frozen peas. You could add about a tablespoon of mustard to this homemade potato salad recipe, but I know some folks are very anti mustard when it comes to including it in a classic potato salad recipe.

Ingredients

Here’s a list of what you need:

  • Potatoes
  • Celery
  • Hard-boiled eggs
  • Onion
  • Pickle or pickle relish
  • Salt
  • Mayonnaise
potato salad ingredients

Ingredient Notes

What are the best potatoes for potato salad? I love russet potatoes for this salad. You can use other types such as Yukon gold, but I like how this potato holds its shape. I think the other types are softer after they have cooked and they don’t work out quite the same.

I also suggest that you use white onion if you can. White onions aren’t as hot as yellow onions, so white onions tend to be better for recipes that the onion isn’t cooked.

You can add other things to potato salad. Some people like to put in chopped apple, chopped bell peppers, or even frozen peas.

You may also want to add about a tablespoon of mustard to this recipe if you desire. I know some folks are very anti mustard when it comes to potato salad.

How to Make Potato Salad

  1. Wash potatoes to remove any excess dirt.
  2. Place whole potatoes in a large pot with enough water to cover the potatoes.
  3. Bring to a boil and cook potatoes on medium-high for about 30 minutes or until they are done.
  4. Remove potatoes from the water and allow them to cool until they can be handled easily.
  5. Rub or peel the skin off of the potatoes. 
  6. Cut potatoes into pieces and place them in a bowl.
    cooked diced potatoes in a bowl
  7. Add chopped egg, celery, onions, chopped pickles, and salt.
    chopped potatoes, eggs, onions, celery, and pickles in a bowl
  8. Stir in mayonnaise.
  9. If desired, garnish with sliced egg and paprika.

Remember to store this salad in the refrigerator.

classic potato salad with egg in a bowl

Love potato salad? Try these recipes!

Check out more of my easy potato side dish recipes and the best summer salad recipes here on CopyKat!

potato salad topped with sliced egg and paprika

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Homemade Potato Salad

Make the best potato salad with egg, celery, onion, and pickles.
Course Side Dish
Cuisine American
Keyword Potato Salad
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8
Calories 303kcal

Ingredients

  • 2 pounds russet potatoes
  • 2 stalks celery thinly sliced
  • 2 hard-boiled eggs (you may want to use an additional egg for garnish)
  • 1/4 cup chopped onions
  • 1/4 cup pickle chopped or pickle relish
  • 1 teaspoon salt
  • 1 cup mayonnaise

Instructions

  • Wash potatoes to remove any excess dirt. Boil potatoes (leave them whole) in a large pot. Add enough water to cover the potatoes with an additional inch of water. 
  • Cook potatoes on medium-high for about 30 minutes. Test potato doneness after 30 minutes by piercing them with a fork. If the fork goes through the potato easily, they are done. If the fork won’t go through easily cook for an additional five minutes and test again. When potatoes are done, allow them to cool until they can be handled easily. Rub off the skin. 
  • Dice potatoes and place them in a bowl. To the bowl add chopped egg, celery, onions, chopped pickles/relish. Add 1 teaspoon of salt, and mix in well. Stir in 1 cup of mayonnaise. If desired garnish with additional sliced egg and sprinkle some paprika over.

Video

Nutrition

Calories: 303kcal | Carbohydrates: 21g | Protein: 4g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 58mg | Sodium: 536mg | Potassium: 527mg | Fiber: 1g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 7.2mg | Calcium: 29mg | Iron: 1.2mg

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