Potato Salad

5 from 3 votes

Potato Salad is a go-to potluck dish for good reason and this recipe is the best. Made with really simple ingredients, you will absolutely love this fantastic dish to pass.

Prep Time15

Cook Time10

Total Time25

Servings: servings

Calories: 222kcal

Author: Lisa Longley

Ingredients

5 pounds red potatoes cut into 1 inch cubes (453.6 grams)
4 hard boiled eggs cut into 1 inch pieces
4 green onions diced about 1 inch into the green
4 celery stalks diced

Dressing

3 cups light mayonnaise (720 grams)
3 tablespoons yellow mustard
1 tablespoon white vinegar
2 teaspoons dried dill
1 teaspoon kosher salt
dash of black pepper

Instructions

Add the potatoes to a large stock pot. Fill the pot with water so that the water is an inch above the potatoes. Bring the water to a boil, cook the potatoes by boiling them in water and cooking until just fork tender, about 10 minutes. After the potatoes are finished cooking, drain them, and allow to cool about 10 minutes.
5 pounds red potatoes
While the potatoes are cooking, whisk together the ingredients for the dressing. Taste and adjust seasonings.
3 cups light mayonnaise, 3 tablespoons yellow mustard, 1 tablespoon white vinegar, 2 teaspoons dried dill, 1 teaspoon kosher salt, dash of black pepper
In a large bowl, mix together the potatoes, green onions, celery, and hard boiled eggs. Toss with the dressing.
4 hard boiled eggs, 4 green onions, 4 celery stalks
This salad gets better as the dressing soaks into the potatoes. Make up to 24 hours in advance and store in the refrigerator up to two days.

Nutrition