This potato salad has fresh, homemade mayo, so it’s creamy and tasty! Make this easy side dish to serve with your summer meals.
If you are looking for more delicious salad recipes for your next barbecue, you’ll love this Roasted Potato Salad, Cauliflower Potato Salad, Broccoli Kale Slaw Salad, and Easy Broccoli Salad.
BBQ cookouts and picnics are incomplete without serving a few classic side dishes like macaroni salad, coleslaw, and potato salad.
I already have an easy recipe for cauliflower potato salad. To be honest, though, you can taste the cauliflower, so it’s not perfect for everyone. When you crave potato salad, it really should taste like potatoes! This is why I think you will love this potato salad recipe.
- Potatoes – Potatoes of your choice. You can use red potatoes, baby potatoes, and so on. Check out the paragraph below on which ones are “best.”
- Crunchy vegetables – The perfect potato salad needs some crunch. For this recipe, we use sweet bell pepper, red onion, green onion and celery.
- Eggs – For a boost of protein and extra creaminess, we add a couple of eggs to the salad. If you aren’t a fan of them, feel free to leave them out.
- Garnishes – A sprinkle of paprika and green onions adds some visual flair
- Dressing – Using homemade mayo (mayonnaise) is great. It takes less than 3 minutes to make, and it has avocado oil in it for great flavor. Spend time whisking all the ingredients together to have a very creamy texture dressing. Don’t forget to season the dressing well with salt and black pepper.
If you search the Internet for recipes, you’ll notice that some call for starchy potatoes like russets while others use thin-skinned, waxy potatoes such as Yukon Gold or baby reds.
The truth is, any type of potato can be used to make this salad recipe, including sweet potatoes!
If you like soft, creamy potato salad, use a starchy variety. Thin-skinned potatoes hold their shape well, even after cooking. As a result, for additional texture and “bite” to the salad, use waxy potatoes.
If you’re using baby potatoes or potatoes with thin skin, you could keep them on if you prefer. It’s really up to you!
- Add bacon for an added crunch.
- Add additional fresh herbs such as chives, fresh dill, basil, thyme, etc. to add more herby flavour to this potato salad.
- Swap the mayo. If you don’t like mayo, you can try using Greek yogurt or sour cream.
- If you don’t have Dijon mustard, try yellow mustard.
- You can replace apple cider with lemon juice.
Since this salad is made with mayo, I do not recommend freezing it as it doesn’t freeze well. Once thawed, the consistency will not be the same.
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Potato Salad
Video
Ingredients
FOR THE SALAD
- 3 lbs Yukon Gold or Russet potatoes cut into 3/4 -inch cubes
- 1/4 cup red onion chopped
- ½ yellow bell pepper chopped
- 1/3 cup celery chopped
- 2 hard boiled eggs chopped
- 2 tbsp cooked bacon chopped
- ½ teaspoon paprika for topping
- Fresh parsley for topping chopped
FOR THE DRESSING
- ¾ cup homemade mayo
- 1 tsp Dijon mustard
- 1.5 tsp apple cider vinegar
- ½ teaspoon garlic minced
- Salt and pepper
Instructions
- Place potatoes in a large pot and fill this pot with cold water until cover the potatoes. Bring it to a boil. Add salt and cook the potatoes for 15-20 minutes, until the potatoes are easily pierced with a fork or pairing knife.
- While the potatoes are boiling, add all the ingredients for the dressing in a small bowl and whisk everything together to combine. Taste to check the seasoning.
- Drain potatoes of the water and allow to cool until just able to handle. Peel the skins from the potatoes and chop into 1/2" to 3/4" square pieces.
- Place them in a large bowl and pour the dressing over it. Mix all together until well combined.
- Then, stir in the red onions, bell pepper, celery, hard-boiled eggs and bacon.
- Top with paprika and fresh chopped parsley. Enjoy!
Notes
- If you like soft, creamy potato salad, use a starchy potato as the base. If you’d like more texture and “bite” to the salad, use waxy potatoes.
- Do not peel the potatoes before boiling as it’ll lead to a watery salad.
- If you use baby potatoes, you can leave the skin on.
- To store: Keep this recipe refrigerated for up to 4 days. When serving, do not leave it out at room temperature for too long.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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I’m going to give this a try soon! thank you.
You’re going to love it!
Can I use more boiled eggs?
Absolutely!
Thank you, Olivia! This is a very flavorful recipe. I’m not usually a fan of potato salads, but this one hit the spot just right!
You’re so very welcome!