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Potato Salad Recipe Mayonnaise

Discover the ultimate comfort food with this creamy, heartwarming potato salad recipe with mayonnaise. Packed with bold flavors and nostalgic charm, it’s the perfect side dish for family gatherings, summer barbecues, or a cozy night in. With simple ingredients and soul-satisfying taste, this recipe turns ordinary potatoes into a powerful, crowd-pleasing favorite.
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Prep Time 20 minutes
Cook Time 15 minutes
30 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Equipment Method

Ingredients
  

  • 2 medium Potatoes Yukon Gold or Russet, peeled and cubed
  • 1/2 cup Mayonnaise Full-fat or light, based on preference
  • 1 tbsp Yellow Mustard Adds tangy flavor
  • 2 large Eggs Hard-boiled and chopped
  • 1/4 cup Red Onion Finely diced
  • 1/3 cup Celery Finely chopped for crunch
  • 2 tbsp Pickles or Relish Optional, for sweet and tangy touch
  • 1 tsp Salt Or to taste
  • 1/2 tsp Black Pepper Freshly ground for best flavor
  • 1 tbsp Vinegar Apple cider or white vinegar
  • 1 tsp Sugar Optional, balances acidity
  • 1 tbsp Fresh Dill Optional, for freshness and aroma
  • - - Paprika For garnish (optional)

Equipment

  • 1 Large Pot For boiling potatoes
  • 1 Colander To drain boiled potatoes
  • 1 Cutting board For chopping vegetables and eggs
  • 1 Sharp knife To slice potatoes, onions, pickles, etc.
  • 1 Large Mixing Bowl For combining all salad ingredients
  • 1 Small Mixing Bowl For preparing the mayonnaise dressing
  • 1 Measuring Cups For accurate mayo and seasoning portions
  • 1 Measuring Spoons For spices, vinegar, mustard, etc.
  • 1 Spatula or Spoon For gently mixing the salad
  • 1 Refrigerator Space For chilling the salad before serving
  • Optional Serving Bowl For presentation or table serving

Method
 

  1. Boil the Potatoes
    Peel and cut the potatoes into bite-sized cubes. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then simmer for about 10–15 minutes or until the potatoes are fork-tender. Be careful not to overcook them. Drain and let them cool completely.
  2. Prepare the Hard-Boiled Eggs
    While the potatoes are boiling, place the eggs in a saucepan and cover with water. Bring to a boil, then turn off the heat, cover, and let sit for 10–12 minutes. Rinse with cold water, peel, and chop the eggs.
  3. Make the Dressing
    In a small mixing bowl, combine mayonnaise, mustard, vinegar, sugar (optional), salt, and black pepper. Mix well until the dressing is smooth and creamy. Taste and adjust seasoning if needed.
  4. Chop the Veggies
    Finely dice the red onion, celery, and pickles (if using). These add a nice crunch and extra flavor to the salad.
  5. Combine Everything
    In a large mixing bowl, gently mix the cooled potatoes, chopped eggs, onions, celery, and pickles. Pour the mayonnaise dressing over the mixture and stir gently to coat everything evenly. Be careful not to mash the potatoes.
  6. Chill Before Serving
    Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to blend. This also helps the salad firm up and taste even better.
  7. Garnish and Serve
    Before serving, you can sprinkle some fresh dill or paprika on top for extra flavor and presentation. Serve chilled and enjoy!