Potato Salad
This easy classic potato salad is made with tender Russet potatoes, creamy mayonnaise, hard-boiled eggs, green onions, and chopped pickles. It's the perfect make-ahead side dish for summer cookouts, potlucks, picnics, and family gatherings.
Servings: 8
Ingredients
For the Potatoes
- 8 medium russet potatoes cooked whole, partially peeled, and diced
- 1 tablespoon salt for boiling water
For the Dressing
- 1 ½ cups mayonnaise
- 1 to 2 tablespoons yellow mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
Mix-Ins
- 4 green onions white and light green parts sliced
- 4 dill pickle slices finely chopped
- 5 hard-boiled eggs 5 chopped egg white, 1 egg yolk
Instructions
- Place the whole potatoes in a large pot and cover with water. Stir in 1 tablespoon salt.
- Bring to a boil and cook for about 25 minutes, or until the potatoes are fork-tender.
- While the potatoes are cooking, prepare the dressing. In a large mixing bowl, combine the mayonnaise, mustard, salt, pepper, and paprika. Place the bowl in the refrigerator to chill until the potatoes are ready.
- Drain the cooked potatoes and allow them to cool just enough to handle.
- Peel off some of the potato skins, leaving portions of the skin on for extra texture and flavor.
- Dice the potatoes into bite-sized pieces and add them to the chilled dressing.
- Add the green onions, chopped pickles, 4 chopped egg whites, and 1 whole egg chopped.
- Using a rubber spatula, gently fold everything together until evenly coated. Be careful not to overmix, as the potatoes can break apart before it's cooled.
- Taste and adjust seasoning if needed.
- Cover and refrigerate for at least 1 hour before serving. For the best flavor, chill for several hours or overnight.
Notes
- Yukon Gold potatoes hold their shape well and create a creamy texture. I use Yukon and Russet Potatoes interchangeably in this recipe.
- Leaving some of the potato skins on adds color, texture, and extra flavor.
- Mixing with a spatula instead of a spoon helps keep the potatoes from becoming mushy.
- This potato salad tastes even better the next day after the flavors have had time to blend.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
