My Favorite Potato Salad Recipe Recipe

Name: My Favorite Potato Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium all-purpose potatoes (about 2 1/2 pounds); 2 tablespoons plus 1 teaspoon kosher or sea salt, or more to taste; 2 hard-boiled eggs, roughly chopped; 1 small onion (2 to 3 ounces), cut into 1/4~inch dice; 1 large stalk celery, peeled and cut into 1/4-inch dice (1/2 cup); 2 scallions, trimmed and finely chopped; 1/4 cup sweet relish; 2 tablespoons minced fresh Italian parsley; 1/4 cup Hellmann's mayonnaise; 1/4 cup vegetable oil; 2 tablespoons distilled white vinegar; 2 teaspoons Dijon mustard; 1/2 teaspoon freshly ground black pepper, or more to taste; Six slices of crumbled, smoked bacon (optional)

Servings: persons

4 medium all-purpose potatoes (about 2 1/2 pounds)
2 tablespoons plus 1 teaspoon kosher or sea salt, or more to taste
2 hard-boiled eggs, roughly chopped
1 small onion (2 to 3 ounces), cut into 1/4~inch dice
1 large stalk celery, peeled and cut into 1/4-inch dice (1/2 cup)
2 scallions, trimmed and finely chopped
1/4 cup sweet relish
2 tablespoons minced fresh Italian parsley
1/4 cup Hellmann's mayonnaise
1/4 cup vegetable oil
2 tablespoons distilled white vinegar
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper, or more to taste
Six slices of crumbled, smoked bacon (optional)

1
Pour 2 quarts cold water into a 4-quart pot and add 2 tablespoons of the salt. Peel the potatoes one by one, adding them to the pot as you work. Cover the pot and bring to a boil over high heat. Immediately reduce the heat to medium and simmer until the potatoes are very tender, 25 to 30 minutes, depending on their size.
2
Drain the potatoes in a colander, transfer them to a baking sheet, and let cool until they can be handled.
3
Cut the potatoes into irregular 1-inch cubes, and place in a large bowl. Add the eggs, onion, celery, scallions, pickle, parsley, mayonnaise, oil, vinegar, and mustard and mix well with a rubber spatula. Season with the remaining 1 teaspoon salt and the pepper. Cover with plastic wrap placed flush against the potatoes and chill for at least 2 hours, or preferably overnight. (The salad keeps for up to 3 days refrigerated.) Check the seasoning before serving, and add salt and pepper to taste if needed. If you're going to add the bacon, now is the time to cook, drain, and crumble six slices. Just before serving, top the potato salad with the crumbled bacon.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 medium all-purpose potatoes (about 2 1/2 pounds), 2 tablespoons plus 1 teaspoon kosher or sea salt, or more to taste, 2 hard-boiled eggs, roughly chopped, 1 small onion (2 to 3 ounces), cut into 1/4~inch dice, and more.

Yes, My Favorite Potato Salad Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

My Favorite Potato Salad Recipe

How did you like this recipe?

Frequently Asked Questions