Skip to Content
Menu

Favorite Potato Salad

  • Jump to Recipe
  • Save
By Betty Crocker Kitchens
Updated Feb 15, 2022
  • Save
  • Share
  • Jump to Recipe
Every home cook should have one go-to classic potato salad recipe on hand. It’s the perfect dish to bring to summer picnics, serve at grill-outs and take along to potluck suppers. But don’t just limit this simple potato salad to warm-weather months—this dish can be served year-round. The next time someone samples your delicious side dish and asks you how to make potato salad, just hand them this easy potato salad recipe.

More About This Recipe

  • For much of its early history, potato salad was a hot-and-vinegary sort of dish. The earliest written recipes for American potato salad began appearing in the 1850s, and they called for cooked potatoes dressed with oil, vinegar and herbs, a style we’ve come to call “German potato salad,” and which is known as "Kartoffelsalat" in Germany. The cold, mayonnaise-dressed version of potato salad gained popularity in the early 20th century, thanks to the appearance of jarred mayonnaise on grocery store shelves. The great thing about potato salad is that, with mildly flavored boiled potatoes as your base, you have full creative freedom to make it your own. Substitute Greek yogurt for all or part of the mayonnaise, add chipotle peppers or Sriracha sauce to spice it up, and sprinkle on plenty of flavorful add-ins like crumbled cooked bacon, sliced scallions, plain or flavored potato chips or crumbled blue cheese. Once you’ve tried this easy potato salad recipe and learned how to make potato salad, you can find more inspiration from Betty’s Best Potato Salad Recipe Collection.

Favorite Potato Salad

  • Prep Time 10 min
  • Total 4 hr 50 min
  • Servings 10
  • Ingredients 9
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

  • 6 medium boiling potatoes (2 pounds)
  • 1 1/2 cups mayonnaise or salad dressing
  • 1 tablespoon white or cider vinegar
  • 1 tablespoon yellow mustard
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 medium celery stalks, chopped (1 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 4 hard cooked eggs, chopped

Instructions

  • Step 
    1
    Scrub potatoes. Leaves skins on if desired, or peel thinly and remove eyes.
  • Step 
    2
    Heat 1 inch water (salted if desired) to boiling; add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until potatoes are tender; drain. Cool slightly; cut into cubes (about 6 cups).
  • Step 
    3
    Mix mayonnaise, vinegar, mustard, salt and pepper in 4-quart glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours.

Nutrition

340 Calories
29 g Total Fat
4 g Protein
17 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
260
Total Fat
29 g
Saturated Fat
5 g
Cholesterol
105 mg
Sodium
480 mg
Potassium
320 mg
Total Carbohydrate
17 g
Dietary Fiber
2 g
Protein
4 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch; 6 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved