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4.5 from 10 votes

The Best Potato Salad Recipe

This is the best potato salad recipe with eggs, crunchy veggies to give it a good crunch. It’s everything a potato salad should be, with nothing extra. 
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  • 6 medium white potatoes or Yukon golds about 2 lbs pounds, quartered
  • 2 Tablespoons white vinegar
  • 2 large celery stalks diced
  • 1/2 cup onions finely diced
  • 5 hard boiled eggs peeled
  • cups mayonnaise
  • 1 Tablespoon yellow mustard
  • 1 teaspoons celery seed
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • paprika for garnish


  • Place potatoes in large pot and add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender. Drain potatoes and let cool enough to handle. Cut potatoes into cubes.
  • Mix mayonnaise, vinegar, mustard, celery seed, salt and pepper in a large bowl.
  • Add potatoes, celery and onion; toss. Roughly chop up hard boiled eggs. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

Nutrition Information:

Calories: 343kcal (17%)Carbohydrates: 16g (5%)Protein: 6g (12%)Fat: 28g (43%)Saturated Fat: 4g (20%)Cholesterol: 107mg (36%)Sodium: 507mg (21%)Potassium: 566mg (16%)Fiber: 3g (12%)Vitamin A: 150IU (3%)Vitamin C: 14.6mg (18%)Calcium: 57mg (6%)Iron: 4.6mg (26%)