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Potato salad in a red bowl on a glass table
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Potato Salad

This classic potato salad is rich and creamy. A perfect side for summer BBQs!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: black pepper, chef's knife, colander, cutting board, easy, large bowl, large pot, mayonnaise, measuring cups, measuring spoons, potatoes, quick, russet potatoes, salt, small bowl, small pot, smoked paprika, summer, wooden spoon
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 potatoes. 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

  1. 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.