Makes 8 servings
Potatoes – Peeled and diced. I think the best potatoes are white potatoes because they are so creamy But Yukon gold potatoes and red potatoes work well too. Starchy potatoes, like Russet potatoes, typically do not do well in potato salad since they have a tendency to fall apart after boiling them.
Hard-boiled eggs – A must for potato salad. I like my potato salad with lots of egg but if you prefer just 3 or 4 that is fine as well.
Mayonnaise – Another classic ingredient for any potato salad. My personal preference is Hellman’s mayonnaise. But I know there are some die hard duke’s mayonnaise lovers that swear by it too . Some people do prefer a whipped salad dressing ,like miracle whip, for a tangier flavor. I personally think regular mayo is best but feel free to use light mayo if you want to cut calories a little more.
Yellow Mustard – adds just the right amount of a tangy flavor.
Sweet pickle relish – has always been in our version of potato salad but you can also use dill pickles or dill relish if you prefer.
Salt and pepper – You can also sprinkle the top with a little paprika too if you’d like.
Other additions you can add is chopped yellow onion and chopped crunchy celery. Green onions, sweet onion and red onion are also great too. My grandmother didn’t add either of these but I know they are popular in some variations.
HOW TO MAKE THIS HOMEMADE POTATO SALAD
Step 1: Place the large eggs in a pot of water. When the water comes to a rolling boil, reduce the heat to low and simmer uncovered for 1 minute
Step 2: Remove from heat and COVER and let stand for 20 minutes. Or you can make hard boiled eggs in the oven or Instant Pot hard boiled eggs for the perfect hard boiled egg!
Step 3: Peel and dice the potatoes into about 1 inch pieces. You can boil the potatoes with the skin on and scrape the skin off with a knife after you have cooked and drained them.
Step 4: Place the potatoes in a large pot and cover them with cold water and bring them to a boil over high heat for about 15 minutes UNCOVERED or until fork tender. Drain in a colander and then place the hot potatoes in a large bowl or the serving bowl you want to use.
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