If you like simple and easy, you will love this recipe for homemade potato salad. I have had to recreate this recipe with measurements, as it has been passed down in my family with no written instructions as many good recipes have been shared this way. Feel free to adjust ingredients to taste. To me there is just something about potato salad that says picnic or BBQ, perhaps you can incorporate this recipe in activities this Memorial Day weekend.
7-8 large russet potatoes, boiled, peeled and choppped
6-7 farm fresh eggs, hard boiled, chopped
6 stalks of fresh green celery, chopped
9 green onions (whites only), chopped
2 cup of mayo, I use Best Foods aka Hellmann’s, you might like more, adjust to taste
A generous ¼ cup of French’s yellow mustard, or more if you prefer
Salt & Pepper to taste
Cut potatoes in to quarters, leave skin on
Add to a pot of fresh boiling water, cook until soft. Put in fridge to cool. When potatoes are completely cooled, peel the skin off and add it to the chicken scrap bucket or to your compost bin
Hard boil eggs, put in fridge to cool. Once cooled peel and chop into chunks
Fresh eggs
Meanwhile, cut up celery into small pieces and cut green onions, white part only.
Once potatoes are peeled, cut into smaller bit size pieces, add to bowl, add chopped eggs, fresh celery and green onions. Mix together.
Add mayonnaise and mustard, salt and pepper to taste. Put in fridge to cool.
At this point I suggest you try your potato salad, and adjust according to your taste. I usually find I want a little more mayo, as it tends to absorb into the potatoes, and I always seem to add a little more salt and pepper.
Do you have a secret family recipe for homemade potato salad? Would you ever share your recipe for simple easy homemade potato salad? Please feel free to comment on our recipe, we would love to hear from you.
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This sounds like a great recipe Lisa. Can you tell me what a green onion is please? Is it like a shallot because thats what I’d use with the bulb chopped up in the bowl then the tube part chopped in rings and put over the top as a garnish in the serving bowl
Hi Lorelle, Thanks a great question. Green onions are long skinny onions with a green tip, we chop the tips to make chives for baked potatoes. They are a mild onion, but not a shallot as I know shallots here. I will try and locate a picture. Thanks so much for the comment! Happy Trails
Hi Again Lorelle
Here is a link that shows green onions, I hope this helps!
http://www.bhg.com/recipes/how-to/cooking-basics/how-to-chop-green-onions/
Thanks Lis, I love your potato salad! Now I can make it… Nice and easy directions!
Thanks Rach for the reply! Enjoy the potato salad!
Thanks for the recipe! I think I’ll leave the potato skins on, though. I love their flavor, and they’re supposed to be nutritious.
I think that is a great idea Rachel, and the skins do have a lot of good vitamins and minerals, thank you for your reply
Potato Salad is one of our favorite dishes in our home. I might try this recipe 🙂
Love the step by step instructions – with pictures!!!! Oh, if only I would have read this blog YESTERDAY . . . before Memorial Day!!!!
There is always 4th of July, thanks for reading!
I love potato salad, thanks for sharing your recipe, Lisa! I make mine a bit differently, without celery, but with some olives and a bit of basil for flavour! You reminded me I haven’t made it in a while so I think it’s gonna be on the next week’s menu, thanks!
Delia,
I LOVE olives in potato salad, my favorite Italian restaurant makes it that way. Have never tried basil but I am sure going to, as I love basil too. Thanks for the tips!
Easy and yummy, I really love the potato salad!