Go Back
+ servings
Print Recipe
5 from 6 ratings

Easy Potato Salad

This EASY Potato Salad recipe is made using a few traditional ingredients including a combination of mayo and mustard, relish, potatoes, eggs, celery, and onions.


Potato Salad:

  • 8 medium Yukon gold potatoes, about 3.75 lbs. total
  • 2 Tablespoons distilled white vinegar
  • 5 hard-boiled eggs, see notes
  • Salt/pepper, to taste

Potato Salad Dressing:

  • ¼ cup yellow onion, finely diced
  • 2 celery sticks, diced
  • ½ cup mayonnaise
  • 2 Tablespoons yellow mustard
  • 1.5 Tablespoons sweet relish
  • ½ teaspoon garlic salt

To garnish:

  • ½ teaspoon dried dill weed
  • 1/4 teaspoon paprika
  • 3 green onions, diced


  • Fill a large pot with cool water, enough to cover the potatoes by 2 inches. Clean the potatoes, leave the skin on. Add them to the pot, and stir in a teaspoon of salt.
  • Bring the water to a gentle boil and cook until fork tender, 20-25 minutes.
  • While the water boils, combine the onions, celery, mayo, mustard, relish, and garlic salt in a small bowl. Set aside in the fridge.
  • Drain the potatoes. Once cool enough to handle, dice them into cubes. You can leave the skin on if desired, I leave the skin of some and remove it from others.
  • Drizzle with white vinegar while they're still warm and gently stir to combine. Let them cool.
  • Toss with mayo mixture until combined. Add diced hard boiled eggs and mix gently. Season with salt/pepper if desired.
  • Transfer to a clean serving bowl. Garnish with dill weed, paprika, and green onions.
  • Refrigerate for a minimum of 4 hours, covered.


Perfect Hard Boiled Eggs:
  • Submerge the eggs in 2 inches of cool water in a pot on the stove-top.
  • Gradually bring them to a boil.
  • Once the boil is reached, cover the pot and remove them from the heat.
  • Let them sit for 12 minutes.
  • Place them in a colander and rinse them under cool running water to stop the cooking process. Then peel and dice.

Red potatoes or Yukon golds hold their shape best after boiling and have a creamier consistency.

Storage: Leftover potato salad that is refrigerated shortly after eating it can be stored in an airtight container in the fridge for 3-4 days.


Calories: 285kcal, Carbohydrates: 32g, Protein: 8g, Fat: 14g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 122mg, Sodium: 351mg, Potassium: 790mg, Fiber: 4g, Sugar: 3g, Vitamin A: 296IU, Vitamin C: 35mg, Calcium: 46mg, Iron: 2mg
Did you make this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!