Nothing says American food like a good old fashioned potato salad. I love it and I think that it’s important to have a basic potato salad recipe in your recipe collection. They are great for barbecues, picnics, casual suppers or as a potluck dish. The recipe is also easy to double or triple so you can make as little or as much as you need. I make a large batch of this basic potato salad at the beginning of the week and the kids will munch on it all week. It goes really well as a side with brats, burgers and hot dogs.
This recipe is for a basic potato salad with eggs, celery and dill pickles. I was at the grocery store and found a jar of dill pickle relish. I don’t know if I have had my head in the sand, but I have never seen that before. So I bought a few jars and that is what I used in this recipe. You can just chop up pickles, but I thought the dill relish was just a great time saver.
Plan on serving this at your next barbecue. You just can’t go wrong with potato salad.
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| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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- 3 lb bag red potatoes cut into 2-3 inch cubes which is equivalent to 8 cups
- 6 eggs hard boiled, chopped
- 1 cup celery diced
- 1/2 cup green onions diced
- 1/2 cup dill relish or the equivalent measure of chopped dill pickles
- 1/2 cup mayonnaise
- 2 tbsp yellow mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
- paprika optional
Ingredients
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- Clean the potatoes with water. Cut the potatoes in half and then cut the halves into quarters, continue that process until you have 2-3 inch cubes of potatoes.
- Place the cut potatoes into a large soup pot and cover with water. Bring the water to a boil and let cook the potatoes until fork tender, about 15- 20 minutes. Strain in a colander and rinse with cool water.
- Strain the potatoes in a colander and rinse with cool water. Let sit until completely cool, about 10 minutes.
- Place 6 eggs in a sauce pan and cover eggs with water. Bring the eggs to a boil, turn the heat off and let sit for 10-12 minutes in the water. When done, rinse with cool water and let cool. When they are cool, peel and chop the eggs.
- Place all the ingredients in a large mixing bowl and mix together gently.
- Start with 1/4 teaspoon of both salt and pepper and then if desired, add salt and pepper to your taste.
- Sprinkle the top with paprika to add a little color to your salad.
- Refrigerate until needed.
This Basic Potato Salad is gluten free, dairy free, and vegetarian.
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