I feel like nothing screams “summer” more than a classic potato salad. It’s hearty, creamy, and filling—not to mention, it will keep in the fridge for several days.
No summer BBQ or cookout is complete without a delicious helping of potato salad. Serve it with BBQ chicken, burgers, hot dogs, and more. I make this every summer and it’s always a hit. You have to try this one out!
Tips
- If you are meal prepping, you can peel and dice the potatoes, and keep them in a pot in the refrigerator until you’re ready to begin cooking. You can also prep the hard boiled eggs ahead of time as well.
- Depending on how creamy you want the potato salad to be, you can adjust the amount of mayonnaise.
- You can definitely add in other vegetables to this potato salad such as bell peppers, celery, or green onions. Don’t add in any vegetables with a high water content such as cucumber as they will eventually make the potato salad watery and runny.
- I like my potato salad to be fairly mushy (just one step above mashed potatoes to be honest). If you prefer a chunkier potato salad, cut the peeled potatoes into slightly larger cubes. Adjust the boiling time as it will take a bit longer for them to become soft. Then when you’re mixing the potatoes with the other ingredients, be sure to do so gently to avoid mashing the potatoes too much.
- Always taste! Once the potato salad is made, taste and adjust the seasoning to your liking. Not a fan of smoked paprika? Try using regular paprika or add in additional seasonings such as garlic powder, onion powder, or parsley flakes.
Potato Salad
This classic potato salad is rich and creamy. A perfect side for summer BBQs!
Servings: 8 servings (1 cup each)
Equipment
- Large pot
- Small pot
- Large bowl
- Small bowl
- Colander
- Wooden spoon
- Measuring cups
- Measuring spoons
- Chef’s knife
- Cutting board
Ingredients
- 2 ½ lbs russet potatoes1
- 4 large eggs
- 1 cup mayonnaise
- 1 ½ tsp salt divided
- 1 tsp black pepper
- 1 tsp smoked paprika
Instructions
- Peel, rinse, and dice potatoes into one-inch cubes.
- Place potatoes into a large pot and cover with cold water until about one-inch above the potatoes. Add one tsp of salt and bring to a boil over high heat. Boil potatoes for approximately 10 minutes or until tender when pierced with a fork. Drain into a colander and rinse with cold water to cool them.
- While the potatoes are boiling, place the eggs into a small pot and cover them with cold water until about one-inch above the eggs. Cover the pot with a lid. Bring the pot to a boil over high heat. Turn off and remove the eggs from the heat. Leave the eggs to sit in the hot water for 10 minutes. Drain water from the pot and run cool water over the eggs. Once the eggs are cooled, peel and dice.
- Place the cooled potatoes and eggs into a large bowl. Add one cup of mayonnaise, the remaining one tsp of salt, black pepper, and paprika. Mix well.
- Serve immediately or refrigerate until ready to serve.
Notes
- I prefer to use russet potatoes, but you can use any kind you like or have on hand for this recipe! Try using Yukon gold, red, or even baby potatoes.
Serving Suggestions
This classic potato salad is a great accompaniment to any summer meal. Pair it with BBQ chicken, burgers, hot dogs—the possibilities are endless!