Go Back
+ servings
Potato salad in a white bowl on a table with flatware next to it.
Print Recipe
5 from 13 votes

The BEST Potato Salad Recipe

A classic potato salad recipe just like my mom used to make. It's easy to make, flavorful, creamy and  crunchy - that's why it's the best! Watch the video above and learn how to make it!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Course: Side Dish
Cuisine: American
Keyword: Best Potato Salad, How to Make Potato Salad, Potato Salad, potato salad recipe
Servings: 10 servings
Calories: 241kcal
Author: Lisa Bryan

Ingredients

  • 7 red or white new potatoes Yukon Gold also works
  • 6 eggs
  • 3 stalks celery sliced
  • 4 spring onions sliced
  • 6 radishes grated
  • 1 cup mayonnaise
  • 1 tbsp dill weed
  • 1/2 tsp sea salt
  • 1/4 tsp pepper

Instructions

  • Fill a large pot with water. Add the potatoes and bring to a boil. Salt the water, reduce to a simmer and cook for 20 minutes or until a fork inserts easily with a little resistance.
  • Fill another pot with water and bring to a boil. Reduce the heat to low (so that there's no bubbles breaking the surface) and use a skimmer to gently and slowly add the eggs. Cook the eggs for 12 – 14 minutes, then place in an ice water bath to immediately stop their cooking. For more tips, read my post on how to make perfect hard-boiled eggs
  • Once the potatoes have finished cooking, drain the water. Fill the pot with cold water to cool the potatoes down, then drain again. 
  • Place both the eggs and potatoes in the refrigerator to cool completely.
  • While your potatoes and eggs are cooling, prepare the celery, radishes, green onion and dill. Add the ingredients to a large bowl along with the mayonnaise.
  • Once your potatoes and eggs are fully cooled, peel the eggs and cube both the potatoes and eggs into 1-inch sized pieces. Add to your mixing bowl with the mayonnaise and vegetables. Stir gently until well combined. 
  • Serve the potato salad immediately or refrigerate for up to 3 days. 

Video

Notes

  • To make this salad even healthier, I use my homemade mayonnaise recipe (as I can control the quality of oil and make sure there's no unnecessary ingredients).
  • This is my favorite skimmer for making hard boiled eggs as it's large and wide.

Nutrition

Calories: 241kcal | Carbohydrates: 15g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 108mg | Sodium: 211mg | Potassium: 550mg | Fiber: 3g | Vitamin A: 210IU | Vitamin C: 15mg | Calcium: 56mg | Iron: 4.4mg