Go Back
–+ servings
White bowl of Potato Salad sitting on a wooden table, fork in bowl.
Print Recipe
5 from 16 votes

Simple Potato Salad Recipe

This simple potato salad recipe is out of this world! It's unbelievably delicious - smooth, velvety, and full of flavor! Made with basic ingredients, it's easy to prepare and can be made in advance!
Prep Time15 minutes
Cook Time30 minutes
Cooling Time30 minutes
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: American
Servings: 15 people
Calories: 202kcal
Author: Amanda Mason

Ingredients

  • 5 lb Idaho Potatoes
  • ¾ cup mayonnaise
  • 3 Tablespoons mustard
  • ½ cup celery, finely chopped
  • ¼ cup red onion, finely chopped
  • 4 Tablespoons dill relish
  • ½ teaspoon salt, to taste
  • ½ teaspoon pepper, to taste

Instructions

  • Start by finely chopping the red onion and celery. Set aside.
  • Place the potatoes in a large pot with the peelings still on. Add enough water to where they are covering the potatoes and bring to a boil. Boil for 20-30 minutes.
  • After the potatoes are done boiling, drain them in a strainer. The peelings should be starting to pull back and the potatoes should be extremely tender. Allow the potatoes to cool before peeling, about 30 minutes.
  • Using a knife, remove the peelings off the potatoes. They should be very easy to cut off.
  • Using a knife, cut the cooked potatoes into large chunks. It's ok if the potatoes start to fall apart while cutting.
  • Put the tender chunks of potatoes in a large bowl.
  • Add ¾ cup of mayonnaise, 3 Tablespoons of mustard, 4 Tablespoons of relish, ¼ cup chopped red onion, and ½ cup of chopped celery, and salt and pepper to taste.
  • Mix until well combined. Taste test to ensure it’s at the right level of flavor you want. Add more salt, pepper, or any other ingredient if you think it needs it.
  • Store in the refrigerator for 4-6 hours before serving. 

Video

Notes

    • Make Ahead Of Time: I always make it at least 1 day before I plan to serve. If you don't have time to make this a day in advance, let it chill in the refrigerator for at least 4-6 hours on the day you make it. This recipe is best when it's chilled.
  •  
    • Boiling Potatoes With Skin On: It makes them so much easier to peel and chop. This method of cooking alters the texture and yields a smooth, velvety consistency.
  •  
    • Measuring Ingredients: This is one of those recipes where you really have to judge the measurements by taste. I taste this recipe about 10 times while making it to ensure it's exactly how I want it to taste. If you feel it needs a little more mayo for your liking, add it! Want more salt or relish, add it!
    • Allow Potatoes To Cool: After you've cut the potatoes into large cubes, it's important to let them cool before adding the mayonnaise.
  •  
    • Storage: It will last for 3-4 days in the refrigerator if it is stored in an airtight container with a lid.
    • Freezing: Do not freeze this potato salad. When it thaws, the texture becomes very watery and mushy.  
       
       
       
  •  

Nutrition

Calories: 202kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 159mg | Potassium: 650mg | Fiber: 2g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 8.9mg | Calcium: 24mg | Iron: 1.4mg