Classic Potato Salad
This creamy and delicious classic potato salad is one of the most popular side dish recipes for backyard barbecues, potlucks, parties, or pairing with your favorite protein meals.
Servings: 8 Servings
Ingredients
- 4 russet potatoes, peeled, diced into ½ inch cubes
- 4 red potatoes, peeled, diced into ½ inch cubes
- ½ cup red onions, finely diced
- 3 green onions, diced
- 2.25 ounce black olives, chopped
- ½ cup celery, finely diced
- 5 baby dill gherkins, diced
- 1½ - 2 cups mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon granulated sugar
- 1 tablespoon white vinegar
- 8 hard boiled eggs, chopped
- Salt and pepper, to taste
Instructions
- In a large pot, add potatoes and cover with water.
- Bring water to a boil and cook for about 15 minutes or until potatoes are fork tender.
- Drain water and place potatoes in the refrigerator until cold, about an hour.
- In a medium pan, add eggs and cover with water.
- Heat over medium heat and bring water to a boil. Boil eggs for approximately 15 minutes.
- Drain water and rinse with cold water. Place eggs in the fridge to cool.
- While the potatoes and eggs are cooling, add all of the remaining ingredients to a large bowl, stir until combined.
- Add potatoes and eggs, gently stir.
- Add salt and pepper, to taste.
Notes
- Rinse your potatoes with cold water as soon as they're finished cooking. This stops the cooking process and prevents them from getting too soft.
- Gently mix the potatoes and eggs into the dressing with a spatula to prevent or reduce the amount of potato smashing that can come with mixing potato salad.
- Chill your onions for about 30 minutes before dicing them to eliminate the tears.