Mom's Easy and Delicious Potato Salad

Mom's Easy and Delicious Potato Salad is the ultimate crowd-pleaser, combining classic flavors with a no-fuss approach that’s perfect for backyard barbecues, potlucks, or family dinners. This timeless recipe features tender russet potatoes, creamy mayonnaise, tangy Dijon mustard, and the crisp crunch of celery, balanced with bold seasonings like paprika and black pepper for a flavorful punch. The addition of chopped hard-boiled eggs and sweet pickle relish elevates the texture and taste, while the red onion adds a subtle zing. Ready in under an hour with minimal prep, this comforting dish is best served chilled, making it ideal for make-ahead occasions. Garnish with fresh chives or a dusting of paprika for a colorful presentation. Effortless to prepare yet bursting with flavor, this classic potato salad will quickly become a family favorite.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 6 large Russet potatoes
• 4 large Eggs
• 1 cup Mayonnaise
• 2 tablespoons Dijon mustard
• 1 cup Pickle relish
• 2 stalks Celery
• 0.5 medium Red onion
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Paprika
• 2 tablespoons Chives (optional)

Directions

Step 1

Peel the russet potatoes and chop them into bite-sized cubes (about 1 inch).

Step 2

Place the chopped potatoes into a large pot and cover them with cold water. Add a pinch of salt to the water.

Step 3

Bring the pot to a boil over medium-high heat. Reduce the heat to a simmer and cook the potatoes for 12-15 minutes, or until they are fork-tender but not mushy.

Step 4

While the potatoes are cooking, place the eggs in a small pot and cover them with water. Bring the water to a boil, then turn off the heat, cover the pot, and let the eggs sit for 10-12 minutes.

Step 5

Drain the potatoes and let them cool to room temperature.

Step 6

Once the eggs have finished cooking, transfer them to an ice-water bath to cool. Peel the eggs and chop them into small pieces.

Step 7

Chop the celery and red onion finely.

Step 8

In a large mixing bowl, combine the mayonnaise, Dijon mustard, pickle relish, salt, black pepper, and paprika. Mix well to create the dressing.

Step 9

Add the cooled potatoes, chopped eggs, celery, and red onion to the bowl with the dressing. Gently fold everything together until the potatoes are evenly coated.

Step 10

Taste and adjust the seasoning with more salt or pepper if needed.

Step 11

Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to let the flavors meld.

Step 12

Before serving, optionally garnish with a sprinkle of paprika and chopped chives for a fresh touch.

Nutrition Facts

Serving size	(2610.3g)

Amount per serving	% Daily Value*
Calories	4170.0

Total Fat 199.0g	0%
Saturated Fat 22.1g	0%
Polyunsaturated Fat 0.3g
Cholesterol 979.3mg	0%
Sodium 6102.5mg	0%
Total Carbohydrate 536.4g	0%
Dietary Fiber 36.1g	0%
Total Sugars 94.6g
Protein 79.3g	0%

Vitamin D 164IU	0%
Calcium 425.0mg	0%
Iron 27.3mg	0%
Potassium 10624.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.1%

Protein: 7.5%

Carbs: 50.4%