This easy potato salad recipe is light and flavorful. Potatoes, celery, onions and eggs are combined with a delicious homemade dressing infused with herbs and spices.
This is not your average potato salad recipe. It is the best potato salad ever!
Red potatoes, celery, green onion and hard boiled eggs are combined with a flavorful and delicious homemade dressing.
Paprika and fresh dill add richness and depth to this recipe, making it tastier than any other potato salad I’ve ever tried.
Plus it’s so easy to make that it will become your go-to side dish to bring to BBQs and parties!
Potato Salad Recipe: Ingredients & Substitutions
- Red Potatoes. Yukon gold potatoes are a good substitute.
- Celery. I don’t recommend substitutions for the celery.
- Green Onions. Choose your favorite variety – yellow, red, white, etc.
- Mayonnaise. choose a mayo variety that fits your dietary needs.
- Dijon mustard. any variety of mustard works well, just be sure to consider how the variety you use will change the flavor of the potato salad. (e.g. honey mustard will make it sweeter).
- Paprika. smoked paprika adds a nice smokey flavor.
How to Make Potato Salad
Let’s walk through this potato salad recipe step-by-step, and don’t forget to watch the video.
Prepare the potatoes
Many people wonder how to long to boil potatoes for potato salad. Well, in this recipe, we quarter the potatoes (or halve if they are small red potatoes) to speed up the cooking process so it only takes about 15 minutes to cook them!
Begin by quartering the potatoes and putting them in a 5-quart saucepan. Then fill the pan with cold water until the potatoes are covered by 1”
Bring water to a boil and boil until the potatoes are soft and easily pierced with a fork (but not falling apart).
Drain the potatoes in a colander and let them cool until they are cool enough to touch. Mix/toss them every few minutes to help release heat from the bottom layer of potatoes.
Once the potatoes are cool enough to handle, peel off the skins.
Then dice the potatoes into ½” pieces and transfer the potatoes to a large bowl.
Make the potato salad dressing
While the potatoes are boiling, make the dressing by whisking together the mayonnaise, mustard, honey, lemon juice, sea salt, pepper, paprika and fresh dill in a small bowl until combined.
Assemble the potato salad
Once the potatoes are cooled and the dressing is made, it’s time to assemble the homemade potato salad!
Add the celery, green onions, and hard-boiled eggs to the diced potatoes in the large bowl and gently stir to combine.
Once the ingredients are mixed together, add the dressing and stir until it is evenly distributed.
Then, chill the potato salad in the refrigerator for at least 6 hours, or overnight.
Serve
Sprinkle with additional fresh dill and serve cold with your favorite BBQ dishes! Here are some of our favorites:
- Lemon chicken kebabs
- Grilled flank steak
- Italian pasta salad or summer pasta salad
- Summer fruit salad
- Burrata salad
- Homemade mac and cheese
- Best Homemade Coleslaw
Store
Store leftover potato salad in an airtight container in the refrigerator for 3-5 days. I do not recommend freezing this recipe.
Recipe FAQs
Can I double this recipe?Yes, you can double this recipe.
Do you have to put eggs in potato salad?You don’t have to put eggs in potato salad. However I feel like they are kind of the “essence” of potato salad. And while the recipe tastes great without them, I highly recommend keeping them in the recipe.
How long does potato salad last in the fridge?It lasts stored in an airtight container in the refrigerator for 3 to 5 days.
What makes potato salad watery?If you do not allow the potatoes time to cool completely after boiling, the water will not evaporate off and it will make the potato salad watery. Also, if you wash the celery or onion before putting it in the salad be sure it is completely dry.
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SaveSavedPinPrintEasy Potato Salad Recipe
This easy potato salad recipe is light and flavorful. Potatoes, celery, onions and eggs are combined with a delicious homemade dressing infused with herbs and spices. from votesCourse Appetizer, Side DishCuisine AmericanServings 16 ServingsCalories 168Prep Time6 hours 20 minutes Cook Time20 minutes Chilling6 hours Total Time6 hours 40 minutesEquipment
- 5 Quart Sauce Pan
- measuring spoons
- measuring cups
- glass batter bowl
- spatula
- whisk
- mixing bowls
Ingredients
- 2 pounds red potatoes
- 4 ribs celery 1 cup, finely diced
- 6 green onions ½ cup, sliced thin
- 6 hard boiled eggs peeled and diced
Dressing
- 1 cup mayonnaise probably more
- 1 TBS Dijon mustard
- 1 tsp honey
- 1 tsp lemon juice
- 1 tsp sea salt or to taste
- ½ tsp Pepper or lemon pepper to taste
- ½ tsp paprika
- 2 tsp fresh dill
Instructions
Prepare the potatoes
- Quarter potatoes (or halve if they are small red potatoes) and place them in a 5-quart saucepan. Fill the pan with cold water until the potatoes are covered by 1”
- Bring water to a boil and boil until the potatoes are soft and easily pierced with a fork (but not falling apart).
- Drain the potatoes in a colander and let them cool until they are cool enough to touch. Mix/toss them every few minutes to help release heat from the bottom layer of potatoes.
- Once the potatoes are cool enough to handle, peel the skins off of them, then dice them into ½” pieces.
- Transfer the diced potatoes to a large bowl (preferably one with a lid because you will be chilling the salad).
Make the dressing
- While the potatoes are boiling, make the dressing.
- Whisk together mayonnaise, mustard, honey, lemon juice, sea salt, pepper, paprika and fresh dill in a small bowl until combined.
Assemble the potato salad
- Add the celery, green onions, and hard-boiled eggs to the diced potatoes in the large bowl. Stir to combine.
- Add the dressing and mix until evenly distributed.
Chill & Serve
- Cover the potato salad and chill in the refrigerator for at least 6 hours, or overnight.
- Sprinkle with additional fresh dill and serve cold.
Video
Notes
Ingredient Substitutions- Red Potatoes. Yukon gold potatoes are a good substitute.
- Celery. I don’t recommend substitutions for the celery.
- Green Onions. Choose your favorite variety – yellow, red, white, etc.
- Mayonnaise. choose a mayo variety that fits your dietary needs.
- Dijon mustard. any variety of mustard works well, just be sure to consider how the variety you use will change the flavor of the potato salad. (e.g. honey mustard will make it sweeter).
- Paprika. smoked paprika adds a nice smokey flavor.
Nutrition
Serving: 0.5cup | Calories: 168kcal | Carbohydrates: 10g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 76mg | Sodium: 280mg | Potassium: 304mg | Fiber: 1g | Sugar: 2g | Vitamin A: 193IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 1mgNutrition information is automatically calculated, so should only be used as an approximation.
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