Classic Potato Salad

Author: admin
Cook Time: 15 minutes
Total Time: 1 minute
Serves: 8


  • Large Pot
  • Mixing Bowl
  • Whisk


  • 4 pounds Potatoes about 8 large
  • 12 Hard Boiled Eggs
  • 1 ½ cups Mayo
  • ¼ cup Mustard
  • 2 tablespoons White Vinegar
  • 2 tablespoons Dill Relish
  • to taste Salt & Pepper


  • Cut potatoes in half. In a large pot, boil potatoes with enough water to cover and boil potatoes just until tender, about 15 minutes. Drain when done, and place in a bowl to chill in the refrigerator. When the potatoes are cooled down enough to handle, but still warm, peel using a paring knife. Then cube the potatoes.
  • Peel and slice hard boiled eggs in half. Place the yolks in a mixing bowl, and set aside the egg whites.
  • Mash the egg yolks, as you would for deviled eggs.
  • Add mayo, mustard, and vinegar to the mashed egg yolks and whisk until smooth and creamy.
  • Fold dill relish into egg yolk mixture.
  • Chop the egg whites and add them in with the diced potatoes. Gently toss to combine.
  • Season with salt and pepper to taste.
  • Chill at least 1 hour, or preferably overnight, before serving.


Customize your potato salad! Add bacon, jalapenos, celery, green onions, sweet onions, hot sauce, or pimentos to change up the flavor and add a little kick. If you want your potato salad a little sweeter, substitute sweet relish for dill relish. This recipe needs to be chilled before serving. Chill for at least one hour, but overnight is best! I use Yukon or red potatoes for this recipe.
Barbecue, Classic, Picnic, Potato Salad, Side Dish

Leave a Reply