Traditional Potato Salad Recipe

This potato salad recipe makes a great summer meal. You can make the whole salad up, and don't add the mayonnaise and mustard until just before you are ready to serve it for the absolute best flavor!

Special Offer

Get the Fat Burning Kitchen Book - FREE

Your 24 Hour Diet Transformation to Make Your Body a Fat-Burning Machine! Get your FREE copy here.


3 medium potatoes, peeled and cut into 1-inch cubes
1 Tablespoon apple cider vinegar
1 teaspoon sugar
1/2 cup celery, chopped
1/3 cup red onion, chopped
1/4 cup dill pickles, chopped
4 eggs, hard boiled and chopped, save 1 for garnish
3/4 cup mayonnaise
1 teaspoon prepared mustard
1/2 teaspoon celery salt
1/2 teaspoon salt

(Serves 4)


Place cut potatoes in a medium saucepan and cover with water.

Set sauce pan over medium-high heat and bring to a boil. Cook potatoes until tender, about 8-12 minutes.

Once cooked, drain.

Place cooked potatoes in a medium bowl and sprinkle with apple cider vinegar and sugar.

Add celery, red onion, and pickles. Gently mix until combined.

Gently fold in 3 of the chopped eggs, reserving one as a garnish.

In a separate small bowl, combine the mayonnaise, mustard, celery salt and salt. Taste and adjust seasoning, if necessary.

Pour dressing over the potato mixture and mix gently until well coated and combined.

Top the potato salad with remaining hard boiled egg, sliced into thin rounds, as a garnish.

Cover and transfer to the refrigerate for 1 hour before serving.

Potato salad can be made the night before and stored in the refrigerator.

Yummigram - Recipe App!
Lemon Squares II
Chocolate Gingerbread Cake
Cucumber Radish Salad
Sweet Potato Fries
Multigrain Bread
Arugula Tomato Salad
Minestrone Soup
Mandarin Orange Trifle
Cottage Cheese Pancakes
Contact Us | Privacy Policy | Site Map