This potato salad is a classic side dish recipe that can easily be customized to suit your preferred tastes! Not only is it amazingly easy to prepare, but it is also incredibly addicting! After just one bite, this will become your new favorite potato salad recipe!
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Instructions
Bring a large pot of salted water to a boil.
Add your potatoes to the water and boil until they are tender, but still firm (about 15 minutes). Once done, drain the potatoes and allow them to cool before chopping them into chunks.
Meanwhile, as the potatoes are boiling, place your eggs into a small saucepan and cover them with cold water.
Bring the water to a boil, place the lid on the saucepan, and then remove the pan from the heat. Allow the eggs to sit in the water for 10-12 minutes. Drain the water and transfer the eggs to an ice bath. Let the eggs cool enough to handle them, peel the shells off, and then cut the eggs into chunks.
In a large mixing bowl, add the chopped potatoes, eggs, celery, onion, pickle relish, mayonnaise, yellow mustard (or Dijon), garlic salt, celery salt, and black pepper. Gently mix until all of the ingredients are well combined.
Transfer the bowl to the fridge and allow the potato salad to chill before topping it with the optional paprika and serving.
Notes
For the best flavor, you should always salt the water that you will be using to cook potatoes! Add about 1 tablespoon of salt per pound of potatoes.
You can decide whether or not you want to leave the skins on your potatoes!
I enjoy using red potatoes or Yukon golds because they are firm enough to hold their shape after being cooked.
To store: Cover your potato salad and keep it in the refrigerator for up to 4 days.