Easy Homemade Potato Salad Recipe

This Easy Homemade Potato Salad Recipe is so easy that it makes me wonder why I never tried to make potato salad. This past Fourth of July, we were invited to a potluck, and I was asked to bring pasta and potato salad. So time to suck it up and make it right?

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When I was younger, potato salad was something I never would even try, however, now, as an adult, its one of my favorite Fourth of July was a blast for my family!  I  have gotten to where I now prefer to make potato salad vs. buying it at the store.  My favorite potato salad is -> Loaded Twice Baked Potato Salad but sometimes old fashion potato salad is just right too!

Homemade Potato Salad Recipe Ingredients:

• Russet Potatoes- You can use any potatoes for this salad. Red Potatoes will add a different flavor to the salad. I have also made this using gold potatoes.
• Celery Stalks– You can leave these chopped up as big or as small as you want; I leave them large enough for kids to pick out.
• Red Onion
• Eggs
• Mayonnaise
• Dijon Mustard
• Salt
• Pepper
• Paprika

How To Make Homemade Potato Salad

Boil a pot of water for potatoes and another for eggs. Or you can make an Instant Pot Egg Loaf (see -> here how to) without ice and peel hard-boiled eggs.

Wash and peel the potatoes, then dice them into small pieces.

Once the water is boiling, place the potatoes in the pot. Do the same with the eggs.

While those are boiling, chop up your onion and celery.

Remove eggs from the pot of water after about 14 minutes and place them in an ice-water bath to cool off.

Keep an eye on your potatoes. When they are tender, us an over the sink strainer to strain them.

I opted to use my Tupperware Mega Bowl and toss everything together.  My mom got this for me; it has been amazing as a mixing bowl!! It’s called THATSA® MEGA BOWL, and we have used it countless times.  You can find on Amazon -> here!!

In the bowl, combine the potatoes, chopped celery, and onion.

Peel the eggs and dice them.

Add the remaining ingredients (eggs, mayonnaise, and mustard).

Salt and pepper to taste.

Place in a serving bowl and sprinkle paprika on top for presentation.

Refrigerate until it is cold. Be sure to keep it at a food-safe temperature during transport and at the get-together.

Be sure to keep this cold while at an outdoor BBQ. We kept ours on ice in a cooler on the way there and then put it right in the fridge upon arrival. It isn’t a bad idea to take a more giant cooler to fill with ice underneath to help maintain safe food temperatures.

What is your go-to side dish for BBQs?

HOW TO STORE Homemade POTATO SALAD

Store in the fridge in a container for up to four days after making it.

OTHER POTATO SALAD RECIPES TO CHECK OUT

• Easy Homemade Potato Salad– Easy to make traditional potato salad that will be a crowd pleaser. 
• Grandma’s Potato Salad-Just like grandma used to make and so easy to make at home! Homemade is always better than store-bought. 
• Smoked Potato Salad– Use smoked potatoes to make this tasty twist on a classic potato salad. The smoke flavor adds a fantastic flavor to the dish. 
• Loaded Potato Salad–A delicious twist on a loaded potato into salad form.  Make this the day before to allow the flavor to set in fully. 

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Easy Homemade Potato Salad

This easy to make Homemade Potato Salad was a huge hit at our Fourth of July get together! The best part of homemade is it taste amazing!

Course Side Dish

Cuisine American

Keyword eggs, homemade, mayo, mustard, Potato Salad, potluck, potluck side dish, Side dish

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 20 People

Author Jenny

Ingredients

• 3 pounds Potatoes
• 1 cup Mayo
• 5 Tablespoon mustard
• 1/2 Red Onion
• 6 eggs
• 1 cup Celery
• Paprika
• Salt
• Pepper

Instructions

1. Boil a pot of water for potatoes and another for eggs.
2. Wash and peel the potatoes, then dice into small pieces.
3. Once the water is boiling, place the potatoes in the pot. Do the same with the eggs.
4. While those are boiling, chop up your onion and celery.
5. Remove eggs from water after about 14 minutes and place them in an ice water bath to cool off.
6. Keep an eye on your potatoes. When they are tender, strain them.
7. In a bowl, combine the potatoes, chopped celery, and onion.
8. Peel the eggs and dice them.
9. Add the remaining ingredients (eggs, mayonnaise, and mustard). Then salt and pepper to taste.
10. Sprinkle paprika on top for presentation.
11. Refrigerate until it is cold. Be sure to keep it at a food safe temperature during transport and at the get together.