Potato Salad

This recipe group is listed in Salads

Different ways to make a great potato salad

Classic Potato Salad

With yellow mustard and eggs

Serving for twelve

Prep time 45 - 60 minutes

Things You Need

  • Big salad bowl
  • Pot to boil potatoes
  • Cutting board and knife
  • Refrigerator or some way to chill the completed salad
Potato Salad


  • 6 meduim potatoes (2 lbs)
  • 1 1/4 cup mayonnaise or salad dressing
  • 1 T prepared mustard (it says this is optional but for me this is required)
  • 1/2 t salt
  • 1/4 t pepper
  • 1 cup thinly sliced celery (2 stalks)
  • 1/3 cup copped onion (1 small)
  • 1/2 cup chopped sweet or dill pickles, or sweet or dill pickle relish
  • 6 hard cooked eggs, coarsly chopped


  1. Place potatoes in a medium saucepan; add water to cover and, if desired, 1/4 t salt
  2. Bring to boiling; reduce heatl Simmer, covered, for 20 to 25 minutes or till just tender
  3. Meanwhile, for dressing, in a large mixing bowl combine the mayonnaise (or salad dressing), mustard, the 1/2 t salt, and pepper
  4. Stir in the celery, onion, and chopped pickles (or relish)
  5. Now back to the potatoes, drain well; cool slightly, then peel and cube them
  6. Add the cubed potatoes and eggs into the mixing bowl. Toss lightly to coat.
  7. Cover and chill 6 to 24 hours


I prefer red potatoes for this recipe. Other potatoes can work fine but the size, firmness, and flavor of the reds suit me just fine.

I like more mustard and pepper then the recipe calls for. More like 2 T mustard and at least 1/2 t pepper.

Serving Suggestion: Line a salad bowl with lettuce leaves. Transfer the potato salad to the bowl, then sprinkle with paprika.

It was the cook, in the kitchen

It was the cook, with a knife, in the kitchen

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