Classic Potato Salad Classic Potato Salad

Classic Potato Salad

Classic Potato Salad with all the fixings—just like Grandma used to make!

Notes:

  • For a vegan version: use vegan mayonnaise and skip the eggs.
  • For a “lighter” version: use ½ cup greek yogurt and ¼ cup mayonnaise.
  • For a spicy version: use hot smoked paprika as a garnish and double to ½ teaspoon.

Cooking Tip Suggestions:

  • Pop potatoes in microwave for five minutes instead of boiling if desired to cut down on cooking time.
  • Keep celery and green onion in small chopped pieces so that they compliment and meld into the recipe nicely.
  • Don’t forget the pickle juice!

Print

Classic Potato Salad

By Samantha Gutmanis

Classic Potato Salad

Ingredients

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Preparation

step_0

In a large saucepan, cover potatoes and salt with water. Bring to a boil and then simmer for 15 minutes or until potatoes are fork tender. Drain and run under cold water until cool enough to handle and cut in half.

While potatoes are cooking, bring a small saucepan of water to a strong simmer over medium high heat. Add eggs and cook for 7 minutes for hardboiled. Remove from pan and run cold water over shells. Once cool enough to handle, peel and then roughly chop.

step_2

In a large bowl combine mayonnaise, apple cider vinegar, yellow mustard, garlic powder, black pepper, chopped dill pickles, pickle juice, celery, and green onions. Mix until ingredients are well incorporated. Add potatoes and eggs, folding gently to coat in mixture.

step_3

Top with paprika and dill if desired.

step_0

Step 1 out of 4

In a large saucepan, cover potatoes and salt with water. Bring to a boil and then simmer for 15 minutes or until potatoes are fork tender. Drain and run under cold water until cool enough to handle and cut in half.

Step 2 out of 4

While potatoes are cooking, bring a small saucepan of water to a strong simmer over medium high heat. Add eggs and cook for 7 minutes for hardboiled. Remove from pan and run cold water over shells. Once cool enough to handle, peel and then roughly chop.
step_2

Step 3 out of 4

In a large bowl combine mayonnaise, apple cider vinegar, yellow mustard, garlic powder, black pepper, chopped dill pickles, pickle juice, celery, and green onions. Mix until ingredients are well incorporated. Add potatoes and eggs, folding gently to coat in mixture.
step_3

Step 4 out of 4

Top with paprika and dill if desired.

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