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Sarah Nault: "Was delicious and we improvised a bit with other…" Read More
10Ingredients
5Hours
560Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. potatoes (round red or white, about 6 medium, peeled)
- 1 1/2 cups mayonnaise (or salad dressing)
- 1 Tbsp. cider vinegar (or white)
- 1 Tbsp. yellow mustard
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 stalks celery (chopped, 1 cup)
- 1 onion (medium, chopped, 1/2 cup)
- 4 eggs (hard-cooked, chopped)
- paprika (if desired, optional)
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NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories560Calories from Fat310 |
% DAILY VALUE |
Total Fat34g52% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol235mg78% |
Sodium1310mg55% |
Potassium900mg26% |
Protein12g |
Calories from Fat310 |
% DAILY VALUE |
Total Carbohydrate53g18% |
Dietary Fiber5g20% |
Sugars9g |
Vitamin A35% |
Vitamin C60% |
Calcium8% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(25)
Sarah Nault 6 months ago
Was delicious and we improvised a bit with other seasonings like garlic powder to add to the flavour. We will definitely be making this our regular Potato Salad Recipe 👌
Muscat a year ago
perfect simple recipe!! Also added more salt, pepper and paprika than listed. As well as celery.
It does make quiet a bit!
Paul Franklin 2 years ago
This is a classic recipe! My tweaks are adding red radish and flat leaf parsley. These add some color and texture and add complexity to the flavor of the salad. Other tips, always use fresh ground black pepper, cut one egg lengthwise and spread across top, sprinkle that paprika as a last step and BAM! Perfection.
Monica Jacobson 2 years ago
It turned out great. I did make some tweaks and adjustments. I did 2 teaspoons of salt instead of one. I did a full cup of sweet onion. I used Apple cider vinegar. I also threw in a spoonful of sweet relish and a spoonful of dill relish, as in the spoon size that you would eat your cereal with. The next time I make this salad I will also back the mayonnaise off and only use one cup instead of one and a half cups. Just my personal taste preferences. I’m eating it right now as I do this review Yum!😁
rbj 3 years ago
Very good, cept no one has any tips for peeling eggs 😁 I had Dijon so i used that. Nice
Avis Smith 3 years ago
This potato salad was excellent only differences I add a little oregano a teaspoon of sugar and relish.
J Niz 3 years ago
Very good, tasted like what I remember of Mom's. Substituted dill pickle juice for the vinegar as that's how I remember her doing. Topped it off with paprika and chopped chives.
Maxine Ross 3 years ago
I used honey mustard instead of plain yellow but otherwise followed recipe. Turned out great! I will definitely make it again. My husband loves it. Super easy & quick.
Anderson 3 years ago
Delicious tastes like potato salad that doesn’t have all the chemicals and preservatives in it like deli salads have
Mary 4 years ago
I think it tasted very good! I omitted the eggs but it still tasted like you would expect!
Joe Cruse 4 years ago
It came out great! I did add red wine vinegar instead of white and that gave it great flavor
Renee Collins 5 years ago
Delicious. I used 5 russets and 5 eggs. Dressing I used 1/2 cup mayo, 1/2 cup sour cream. Dijon Mustard, Basil, bensons bravo for some heat, and 2 truvia packets for a little sweetness. Paprika on top
Linda Ravelette 6 years ago
Perfect. Reminds me of the homemade potato salad my Mom made when I was young. Was a wonderful side dish with Grilled Grouper Sandwich.
Elizabeth Martin 6 years ago
it was just what i wanted: creamy, perfect ratio of everything. only thing i would change would be the peices of the celery