how to make mom's classic potato salad with eggs

This classic potato salad is made with tender russet potatoes, hard-boiled eggs, celery, and onion tossed in a creamy mayo and vinegar dressing. Perfect for BBQs, cookouts, and potlucks.

5 from 3 votes

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Prep Time: 15

Cook Time: 25

chill time: 2

Total Time: 2 40

Servings: 8 -10

Calories: 340kcal

Author: Nichole Crews

Ingredients

3 lbs. russet potatoes - no need to peel or chop up front
3 ribs celery, diced
1 yellow onion, diced - or red onion
4 hard boiled eggs, diced
1 hard boiled egg, sliced - for garnish
1 1/2 cups mayonnaise - homemade or store bought
3 tablespoons white vinegar
3 tablespoons yellow mustard
1 teaspoon Kosher salt
1 teaspoon black pepper
1/2 teaspoon turmeric powder
paprika, for garnish

Instructions

Add quartered Russet potatoes to a stock or soup pot and cover with water. Boil on stovetop until tender, about 10-12 minutes. Drain and allow potatoes to cool for another 10 minutes. Peel skins with a butter knife, and dice into bite-sized pieces. Add potato bites to a large mixing bowl.
At the same time you're boiling the potatoes, make 5 hard-boiled eggs in a separate pot (or make a batch in the Instant Pot).
Once hard boiled eggs are cooled, peel and roughly chop 4 of the 5 eggs. Add to the mixing bowl with diced potatoes. Add diced celery and onion (if using).
To a separate mixing bowl, combine mayonnaise, vinegar, mustard, salt, pepper and turmeric. Whisk well, and season to taste with any extra salt, pepper, or vinegar as needed. Add dressing to potato bowl. Gently fold to combine everything together. Refrigerate 2 hours, up to overnight for best flavor.
Before serving, garnish with one sliced, hard boiled egg and paprika.

Notes

one batch of potato salad will serve 8-10 as a generous side, or 10-12 for a smaller portion.
I like to refrigerate overnight for the best flavor. Can be made up to 3-days in advance and stored for 2 days after preparing in the refrigerator.
If making days in advance: gently combine everything together and give it one quick taste test and season with extra vinegar, dollop of mayo, etc as needed/if needed.

Nutrition

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