Easy Potato Salad

A white s erving bowl with potato salad.

This old-fashioned recipe for Easy Potato Salad has probably been passed down by our grandmas for generations. It’s a summer classic destined for backyard barbecues, family celebrations, and picnics.

Course Salad, Side Dish

Cuisine American

Prep Time 30

Cook Time 15

Total Time 45

Servings servings (1 cup each)

Calories 395kcal

Author Meggan Hill

Ingredients

3 pounds potatoes peeled and cut into 3/4-inch chunks (see note 1)
Salt and freshly ground black pepper
1 1/2 cups mayonnaise
2 tablespoons granulated sugar
2 tablespoons white vinegar
1 tablespoon yellow mustard (see note 2)
1 teaspoon garlic powder
1/2 medium onion minced (about 1 cup)
2 ribs celery thinly sliced
6 hard-boiled eggs peeled and chopped
paprika for garnish

US Customary - Metric

Instructions

In a large pot, add potatoes, 1 tablespoon salt, and enough water to cover. Bring to boil, reduce heat, and simmer until potatoes are tender, about 10 minutes. Drain well and cool slightly.
Meanwhile, in a small bowl whisk together mayonnaise, sugar, vinegar, mustard, and garlic powder.
In a large bowl, add potatoes, onion, celery, and chopped eggs. Add mayonnaise mixture and stir to combine.
Season to taste with salt and pepper (I like 1 1/2 teaspoons salt and 3/4 teaspoon pepper). Garnish with paprika.

Video

Notes

Potatoes: Waxy varieties like new potatoes or Yukon golds hold their shape well. But, I like big Russets because they are easiest to peel and I don't mind if the potatoes fall apart a bit in the salad.
Mustard: Or substitute 1 teaspoon ground mustard.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Make ahead: The potatoes can be cubed and submerged in water in the refrigerator up to 24 hours in advance. The hard-boiled eggs can be boiled a week in advance.

Nutrition