I just love potato salads especially this creamy, tangy one. It makes the perfect side for pretty much any summer picnic, barbecue or winter meal, served warm or cold whatever you’re feeling! This quick and easy potato salad is inspired by one my mom would cook often with just a few of my own tweaks.
Best Potato Salad Recipe Ingredients
Here’s what you’ll need to make this potato salad recipe:
- Potatoes – of course! Look for mini yellow potatoes. Their slightly waxy texture help keep them whole. Leave the skins on! The skin is where a majority of the vitamins and minerals are; potassium, folate, and vitamins C and B6. Potatoes are primarily composed of carbs and contain moderate amounts of protein and fiber with almost no fat.
- Eggs – you’ll need 5-7 eggs. I like to remove about a third of the egg yolks from the hardboiled eggs to lower the fat content while still keeping the protein up high with the egg whites.
- Red Onion & Chives – for extra colour, flavour and crunch. You can soak them in water as you prep to tone them down a bit.
- And the dressing – It’s creamy, tangy, and bright, made with mayo, dijon mustard, salt and pepper. That’s it, really! Sometimes simple and limited ingredients is best.
Find the complete recipe with measurements below.
How to Make Potato Salad
Here’s how to make this simple, quick & easy potato salad recipe:
- First, cook the potatoes. Wash them and leave the skins on. Steam potatoes, covered, in a metal steamer basket set in a large pot over boiling water until tender, 20–30 minutes, depending on size. You could alternatively boil your potatoes. Let cool before slicing.
- Next, hard-boil the eggs. Place the eggs in a single layer at the bottom of a saucepan and fill with cold water to cover the eggs with at least an inch or 2 of water. Bring to a full rolling boil then turn off heat, cover, and let sit for 7 minutes. Drain and cover with cold water.
- While the potatoes and eggs cool, combine the dressing. Mix together then dijon, mayo salt and pepper.
- Chop, combine and chow down! Slice the potatoes and eggs ( I like to discard about a third of the egg yolks to lessen fat content while keeping proteins high from the egg whites ), chop the red onion and chives and stir everything together in a large serving bowl. Season to taste. That’s it!
If you’re serving the potato salad right away, you gotta try this salad when the potatoes and eggs are still warm! It’s just as good, if not better, as when it is served cold. Garnish with extra chives and red onion if digging in right away, otherwise cover the salad and store it in the fridge for up to 3 days.
Homemade Potato Salad Serving Suggestions
This potato salad is the perfect side for pretty much any occasion, winter or summer. Pair it with another side or two, like Simply Delicious Greek Salad or Tangy Green Bean Salad, and cook up any of these recipes to serve as a main dish:
- Simple, Juicy Burgers
Finish the meal with my Fresh Watermelon Salad or Black Bean Brownies for dessert. Enjoy!
Dijon Mayo Potato & Egg Salad
Ingredients
- 725 g Yellow Mini Potatoes boiled and sliced
- 5 to 7 Eggs
- ¼ cup Dijon Mustard
- ½ cup Mayo
- ¼ tsp Salt
- ⅛ tsp Ground Black Pepper
- ½ small Red Onion sliced
- 1 tbsp Chives chopped finely
Instructions
- Steam potatoes, covered, in a metal steamer basket set in a large pot over boiling water until tender, 20–30 minutes, depending on size. Transfer to a plate and let cool.
- Meanwhile, place the eggs in a single layer at the bottom of a saucepan and fill with cold water to cover the eggs with at least an inch or 2 of water. Heat the pot on high and bring the water to a full rolling boil. Once boiling, turn off heat, cover, and let sit on the hot element for 7 minutes. Drain, cover with cold water and peel once you can handle them. I find it easiest to peel the eggs under a bit of running water.
- Slice potatoes into bite size disks. Slice the onions, chop the chives. Remove the yolks of a third of the eggs, then slice them. I love using my egg slicer to speed this up.
- Combine dijon, mayo salt and pepper and mix with all other ingredients in a large serving bowl.