Photo: Leo Gong; Styling: Karen Shinto
Total Time
1 Hour
Yield
Makes 6 to 8 servings

Say "potato salad," and this classic recipe comes to mind: chunks of tender potato and plenty of chopped hard-cooked eggs, lightly coated with a tangy mayonnaise dressing full of crunchy red onion, celery, and pickles. Serve it alongside grilled meat for a warm-weather meal.

How to Make It

Step 1

Put eggs in a pot and cover with cold water. Bring to a boil, cover, take off heat, and let sit 14 minutes. Meanwhile, prepare a large bowl of ice water. Transfer eggs to ice-water bath. Let sit at least 10 minutes or up to 1 hour, until you are ready to use.

Step 2

Peel potatoes; cut into bite-size pieces. Put potatoes in a large pot, cover with cold water, and bring to a boil. Add 1 tbsp. salt, reduce heat to maintain a slow boil, and cook potatoes until tender to the bite, about 8 minutes. Drain potatoes, put in a large bowl, and toss with vinegar. Let cool to room temperature, about 30 minutes.

Step 3

Meanwhile, finely chop onion, rinse with cold water, and pat dry. Set aside. Finely chop celery, pickles, and parsley. In a bowl, mix mayonnaise, onion, celery, pickles, parsley, mustard, pepper, and remaining 1/2 tsp. salt. Peel and chop eggs.

Step 4

Gently toss cooled potatoes with dressing. Gently mix in eggs. Serve immediately.

Step 5

Note: This salad is at its best right after it's made, but it may be kept, covered and chilled, for up to 2 days.

Ratings & Reviews

SamCummiskey's Review

hannahsgirl
May 25, 2014
Hands down best potato salad I have ever had. I did make some changes though-- used red potatoes instead of russets and I used half the mayo. It was just enough to hold it together and it got rave reviews from everyone.

RohitV's Review

zionseeker
April 24, 2014
N/A

zionseeker's Review

RohitV
July 12, 2013
N/A

brendafaaye's Review

sharonrc
July 03, 2013
N/A

hannahsgirl's Review

DocHansen
August 01, 2012
this is a good recipe but I use dill salad cubes instead of sweet/bread and butter, add diced Pimento and French's mustard for a down south tangy potato salad. And I also use Russet potatoes. Comes out GREAT every time.

DeeDoheny's Review

nancur
July 04, 2012
Really enjoyed this recipe. My 18 year old son likes it a lot because it's not overly heavy on the mayo. Easy recipe for a good, basic potato salad.

nancur's Review

brendafaaye
July 03, 2012
Good basic recipe except DON'T use russett potatoes. Those are baking potatoes and do not yield the same consistency when cooked. I used red potatoes with far better results. Also cut the parsley in half so it would not be so overwhelming.

sharonrc's Review

Lauren98
May 24, 2012
This sounds like mine, only I use sweet pickles and mustard with the mayonaise. Plus I add a lot of onions.

kafe31's Review

DeeDoheny
May 24, 2012
Have'nt tried it yet. Sounds great!! !!!

DocHansen's Review

kafe31
May 21, 2012
N/A