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Potato Salad Recipe

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potato salad

Potato Salad

Stephanie Gallagher

Potato Salad Recipe

This is my classic, "go to" potato salad recipe (click for larger image) for picnics, parties and potlucks. It's always a crowd-pleaser, and it's super simple to prepare.

Serve this potato salad with fried chicken, BBQ chicken or burgers.

Prep Time: 40 minutes

Cook Time: 15 minutes

Total Time: 55 minutes

Ingredients:

  • 2 lbs. potatoes
  • 4 eggs
  • 3 stalks celery, chopped
  • 3/4 cup mayonnaise
  • 2 Tbsp. Dijon mustard
  • 1 Tbsp. sweet pickle relish
  • kosher salt and freshly-ground black pepper, to taste

Preparation:

  1. Peel potatoes and cut into 3/4-inch chunks.

  2. Place in a 3-quart saucepan. Cover with water and bring to a boil. Let potatoes boil, uncovered, 12-15 minutes, until tender when pierced with a fork, but still a bit firm. Drain.

  3. Meanwhile, prepare hard boiled eggs. Put eggs in a medium saucepan, and cover with water by 1 inch. Partially cover the pot with a lid.

  4. Bring eggs to a full, rolling boil for 30 seconds (time it). Remove from heat, and cover completely. Let eggs stand 15 minutes. Peel under cold running water.

  5. Place potatoes in a large bowl. Chop eggs, and add to the potatoes.

  6. Add remaining ingredients. Mix well.

  7. Cover and refrigerate until ready to serve.
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