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Classic Potato Salad
  • 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
  1. 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.
  2. 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.
  3. In a small bowl, make the dressing by mix together the mayonnaise, mustard, salt, pepper, paprika and celery seed. Set aside.
  4. 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.
  5. 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.
This salad will last up to 5 days in the fridge. Leftovers are perfect for lunches.