Classic Potato Salad
This recipe was passed down from my mother and my all time favorite potato salad recipe. This Classic Potato Salad will need to be at your next grill out or picnic!
Servings: 10 servings
Ingredients
- 8 medium russet potatoes (about 5 lbs)
- 1 1/2 cups mayonnaise
- 4 tablespoons yellow mustard (or to taste)
- 1 cup mini dill pickles (diced)
- 1/2 tablespoons celery seed seasoning (or to taste)
- 5 boiled eggs (peeled and diced)
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Peel and dice potatoes into bite size pieces. Place potatoes in a large pot and cover with water. Boil until potatoes are fork tender. Time will depend on how small your potato pieces are. Once cooked drain and place in a large mixing bowl.
- In mixing bowl with cooked potatoes add mayonnaise, yellow mustard, diced pickles, celery seed, and eggs. Gently fold together until well combined. Add salt and pepper and again gently fold until mixed in.
- Serve warm or keep in the fridge to serve chilled later.
Video
Notes
Can I make this Potato Salad ahead of time?
Yup, you definitely can make this side dish ahead of time! Most people prefer potato salad cold, so make this ahead of time and store it in an air-tight container in the refrigerator until you are ready to serve it.
This potato salad can last in the refrigerator for up to 5 days!
I do not recommend freezing this dish. Freezing this will cause a lot of moisture in the thawing process, which will deteriorate the dish.
Nutrition
Serving: 1cup | Calories: 369kcal | Carbohydrates: 31g | Protein: 4g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 648mg | Potassium: 738mg | Fiber: 2g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 9.9mg | Calcium: 34mg | Iron: 1.7mg