As my husband would say, I’m kickin’ it old school with this classic potato salad. I love trying out new dishes but there’s something about the classic dishes that keep pulling me back. Call me nostalgic, but I love the classics like macaroni salad, caesar salad and this classic potato salad. I love making potato salad, especially during the summer months. Especially if it means I get to use some of the delicious baby potatoes that are starting to be harvested from my fathers garden!!
My dad is amazing with his garden. Seriously, this man seems to be able to grow anything and everything he puts his mind to it. His garden is always bursting with fresh produce, which, he generously shares with his favorite daughter. (I’m also his only daughter) Not only has he been sharing his potatoes, my dinner table have also been graced with cucumbers, zucchini, lettuce, onions, tomatoes, peas and beans. I don’t know what his secret is, but I hope he shares it with me one day.
There is nothing that compares to fresh potatoes. Ok, really everything that comes out of the garden fresh is absolutely fabulous. I wish I lived where I could garden 12 months of the year or as close to as possible. Uhm, I’m thinking a green house is getting added to my bucket list to go along with my dream house.
While I could cook these potatoes up and eat them, unpeeled with a little butter and salt and pepper I decided to make this classic potato salad. Yummo! The simple dressing is an easy recipe using common ingredients I keep on hand in the kitchen all the time.
Feel free to play around with the ingredients in this salad; you can add a variety of vegetables to the salad that will give it an extra crunch. Just remember to make the salad in advance so you can give it a few hours for the flavors to marry together. It also keeps for a while in the fridge so you can enjoy it for a few days in a row.
- 6 medium potatoes, cubed and steamed (or 6 cups baby potatoes)
- 5 eggs, hard boiled
- 1 ½ cup mayonnaise
- 2 tablespoon mustard
- 1 ½ teaspoon salt
- ¼ teaspoon pepper
- 1/8 tsp paprika + extra
- 1/8 teaspoon celery seed
- ½ cup diced pickles
- 2 green onions, chopped
- 3 stalks, celery, diced
- Wash and cube your potatoes. Steam (or boil) your potatoes until just fork tender. If they get too soft, they will become mushy in the salad. Once they are cooked, remove from the heat to cool.
- While your potatoes are steaming, hard boil 5 eggs. Once cooked, remove from the pot and place in a bowl of cold water to cool.
- In a small bowl, make the dressing by mix together the mayonnaise, mustard, salt, pepper, paprika and celery seed. Set aside.
- Once the potatoes have cooled slightly, transfer them into a large salad bowl. Peel and coarsely chop the cooled boiled eggs. Add to the salad bowl. Also add in the diced pickles, green onions and celery. Mix the dressing into the salad until all the ingredients are well combined.
- Cover the salad with plastic wrap and refrigerate for at least an hour. The longer it sits, the better the flavors will be. Right before serving, sprinkle some additional paprika over top of the salad if you wish.
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