This classic potato salad recipe is super simple to make. With an old fashioned potato salad recipe dressing and hard boiled eggs, this recipe is a winner. Plus, the potatoes and eggs are boiled in one pot, so much easier!
Traditional Potato Salad
What I love most about this classic potato salad recipe is how super simple it is. It's pretty much a one bowl potato salad recipe (yay) and oh so creamy!
The best part about this super simple potato salad recipe is the fact that you can boil the potatoes and eggs in one pot. That makes the process so much easier and faster!
The creamy old fashioned potato salad dressing is what really seals the deal for me. Packed with celery, green onions, creamy mayo and a little dijon mustard. You can't go wrong here.
How to Make Classic Potato Salad
- Place the potatoes and eggs in a pot with cold water and bring to a boil. They're all cooked when the potatoes are soft.
- Meanwhile, place all your remaining ingredients in a large bowl and mix. Easy right?
- Strain your potatoes, allow them to cool and add them to the mixture along with your peeled and chopped eggs.
- Mix it all together and garnish!
Ingredients you'll need
- Potatoes - Choose your favorite here. This simple potato salad recipe works with any kind of potato.
- Eggs - Who doesn't love a hard boiled egg in their potato salad right? Make sure your eggs are fresh and aim for local, organic eggs. I aim to always buy South African produced eggs, so either Farmer Angus or Usana eggs. Always a winner!
- Green Onions - Substitute with red onion if desired.
- Celery - This adds a little crunch.
- Pickles - If you're not a pickle fan, leave it out. The salad will still be delicious!
- Mayo - My favorite mayo is actually a vegan mayo, but any creamy mayo will do the job.
- White Vinegar - Trust me, this is where the magic happens.
- Dijon Mustard - Sub for normal mustard if desired.
- Dried Dill - You can really use any dried herb here.
- Salt & Pepper - Potatoes love salt, so don't hold back.
- Paprika - I always garnish with a little paprika for a dash of color and smoky flavor.
Is it better to boil potatoes whole or cut up?
For this classic potato salad recipe, I peeled and chopped the potatoes into bite sized pieces. This makes the cook time so much quicker and it also enables you to be able to cook your eggs in the same pot. It's a win-win really.
Why does my potato salad get watery?
Potato salad can become watery if you've added the potatoes to the dressing while they are still warm. Once your potatoes are cooked, make sure to strain them and allow them to cool properly before adding them to the dressing.
If you're impatient like me, you could run them under a little cold water to speed up the process. The same concept applies for the hard boiled eggs. Make sure they are cooled before adding them too.
- 2 pounds potatoes, cut into small chunks and peeled
- 6 eggs
- ½ cup green onions, sliced
- 3-4 pickles, diced
- 1 cup mayo
- 2 Tbsp white wine vinegar
- 2 Tbsp Dijon mustard
- 1 tsp dried dill
- Salt & pepper too taste
- Paprika (for garnish)
- Chopped parsley (for garnish)
- Place the potatoes and eggs in a pot filled with salted water.
- Bring the water to a boil, then turn down the heat slightly to allow a rolling boil. Cook for 15-18 minutes or until potatoes are soft.
- Place remaining ingredients in a large mixing bowl and mix until well combined.
- When potatoes are cooked, strain them and allow too cool, along with the eggs.
- Peel the eggs and roughly chop into quarters.
- Once the potatoes and eggs are completely cooled, add them to the dressing.
- Gently combine all the ingredients and garnish with paprika and parsley.
Make sure your potatoes and eggs are completely cooled before adding them to the dressing. If they are still warm, the potato salad may become watery.