Classic Potato Salad (with egg)
If you’ve ever been to a barbecue at my granny’s house, you’ve been treated to her famous potato salad! This Classic Potato Salad (with egg) is one of her most requested recipes and is always a hit. The perfect complement to grilled burgers, hot dogs, brats and more, this refreshing side hits the spot on a sunny summer day!
- Serves: 10
- Prep Time: 15 minutes
- Cook Time: 30-50 minutes depending on size of potatoes
- Chill Time: at least 2 hours
Ingredients:
- 6 red potatoes
- 3 stalks of celery, chopped
- ½ of a sweet onion, finely diced
- 3 hard boiled eggs
- 3-4 tsp apple cider vinegar
- 1 ½ cups of mayo
- 2-3 Tbsp mustard
- 3 tsp salt (divided)
- ½ tsp pepper
- paprika (to taste)
Get the full printable instructions at the bottom of the post in the recipe card.
Step-by-Step Directions:
Step 1: Place whole, clean potatoes in a large pot and cover with water by at least an inch. Bring to a boil over high heat and continue to cook for 30-50 minutes (depending on size of potatoes) or until the potatoes are tender enough to be easily pierced with a fork. Carefully drain the hot water.
Step 2: While potatoes are cooking, prepare veggies and eggs. Finely dice the sweet onion, and chop the celery. Cut the hard boiled eggs in half and remove the yolk, placing it in a medium sized bowl. Use a small sharp knife to slice the cooked egg white into very fine slices. My granny likes to just hold the egg in her hand and slice from below because it gives her more control (see pics), but be careful if you try this method! You can easily cut yourself so proceed with caution!
Step 3: Make the dressing in the medium sized bowl with the cooked egg yolks. Add the apple cider vinegar and mix with a fork until the texture is smooth and firm. Add another tsp of vinegar if it isn’t smooth. Stir in the mustard until thoroughly combined, followed by the mayo. Add a tsp of salt and taste. If it isn’t tangy enough for you, add a bit more mustard and more salt if needed.
Step 4: While the potatoes are still warm, remove the skin. Most of it will peel off using your hands, but you can use a small knife to help with any pieces that are stuck on. I don’t recommend using a vegetable peeler since they’re too soft. Chop the peeled potatoes into bite size pieces (about 1 inch – it’s ok if they fall apart a little bit) and place in a large bowl.
Step 5: Season with a tsp of salt and stir. Add in the chopped celery, diced onion, and sliced eggs. Pour the dressing over the warm, cooked potatoes and stir. Taste it and add a bit more salt if needed and a 1/2 tsp of pepper. Cover and refrigerate at least 2 hours or until cool. Season with paprika just before serving and enjoy!
Tips:
- I use Avocado based mayo, but if you want to make it the way my granny does, use Hellman’s!
- Potatoes need a lot more salt than you would think. Start with the amount used in the recipe and add more, 1/2 tsp at a time, to taste.
- Prefer a tangier dressing? Add more mustard.
- Like the potato skin? No problem! Just peel off the loose pieces and leave the rest.
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Classic Potato Salad (with egg)
Ingredients
- 6 large red potatoes
- 3 celery stalks (chopped)
- ½ large sweet onion (finely diced)
- 3 hard boiled eggs
- 3 tsp apple cider vinegar
- 1 ½ cups mayo
- 2 Tbsp mustard
- 2 tsp salt (divided)
- ½ tsp pepper
- paprika (to taste)
Instructions
- Place whole, clean potatoes in a large pot and cover with water by at least an inch. Bring to a boil over high heat and continue to cook for 30-50 minutes (depending on size of potatoes) or until the potatoes are tender enough to be easily pierced with a fork. Carefully drain the hot water.
- While potatoes are cooking, prepare veggies and eggs. Finely dice the sweet onion, and chop the celery. Cut the hard boiled eggs in half and remove the yolk, placing it in a medium sized bowl. Use a small sharp knife to slice the cooked egg white into very fine slices. My granny likes to just hold the egg in her hand and slice from below because it gives her more control (see pics), but be careful if you try this method! You can easily cut yourself so proceed with caution!
- Make the dressing in the medium sized bowl with the cooked egg yolks. Add the apple cider vinegar and mix with a fork until the texture is smooth and firm. Add another tsp of vinegar if it isn't smooth. Stir in the mustard until thoroughly combined, followed by the mayo. Add a tsp of salt and taste. If it isn't tangy enough for you, add a bit more mustard and more salt if needed.
- While the potatoes are still warm, remove the skin. Most of it will peel off using your hands, but you can use a small knife to help with any pieces that are stuck on. I don't recommend using a vegetable peeler since they're too soft. Chop the peeled potatoes into bite size pieces (about 1 inch – it's ok if they fall apart a little bit) and place in a large bowl.
- Season with a tsp of salt and stir. Add in the chopped celery, diced onion, and sliced eggs. Pour the dressing over the warm, cooked potatoes and stir. Taste it and add a bit more salt if needed and a 1/2 tsp of pepper. Cover and refrigerate at least 2 hours or until cool. Season with paprika just before serving and enjoy!
Notes
-
- I use Avocado based mayo, but if you want to make it the way my granny does, use Hellman’s!
- Potatoes need a lot more salt than you would think. Start with the amount used in the recipe and add more, 1/2 tsp at a time, to taste.
- Prefer a tangier dressing? Add more mustard.
- Like the potato skin? No problem! Just peel off the loose pieces and leave the rest.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
