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Potato Salad with Mayonnaise

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35min

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8 servings

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This classic potato salad is a staple at summer barbecues and picnics. Tender boiled potatoes are combined with a creamy mayonnaise dressing, hard-boiled eggs, celery, and onions for a delicious and satisfying side dish. The flavors meld together perfectly, creating a comforting and crowd-pleasing salad that everyone will love.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
2 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Ingredients

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Steps

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1
Boil the potatoes

Place the whole potatoes in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 12-15 minutes, or until the potatoes are tender when pierced with a fork. Drain and let cool slightly.

2
Hard-boil the eggs

Place the eggs in a separate pot and cover with water. Bring to a boil, then remove from heat, cover, and let stand for 10-12 minutes. Drain and run under cold water to cool. Peel and chop the eggs.

3
Prepare the dressing

In a small bowl, whisk together the mayonnaise, Dijon mustard, salt, black pepper, and paprika until well combined.

4
Chop the vegetables

Finely chop the celery and red onion.

5
Cube the potatoes

Once the potatoes are cool enough to handle, peel (if desired) and cut them into bite-sized cubes.

6
Combine the ingredients

In a large bowl, combine the cubed potatoes, chopped eggs, chopped celery, chopped red onion, and the prepared dressing. Gently mix until all ingredients are well coated.

7
Chill and serve

Cover the bowl with plastic wrap and refrigerate the potato salad for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy your classic potato salad with mayonnaise!

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