Classic Potato Salad

June 24, 2019 | Posted in Recipes

This classic potato salad is perfectly balanced with starchy potatoes and cool, crisp veggies dressed in a simple creamy dressing. This dish is sure to be a hit at your summer barbecue, patriotic celebration, or graduation party!

While the winter holidays are all about warm foods shared around a table, the summer months bring about a more casual lineup of buffet-style gathers like graduation parties, summer barbeques, and the star-spangled fun of July 4th.

For these sunny celebrations we like to turn to fresh salads that honor the abundance of flavorful produce available this time of year. Last month we introduced to you one of our favorites: Summer Corn Salad and for June we have another long-time classic: our classic Potato Salad.

This creamy potato salad has a subtle tang from mustard and mayo to liven up the potatoes. It also features just the right amount of crunch from fresh veggies like celery, onion, and red bell peppers. The finishing touch? Thinly sliced green onions to really make it shine.

Potato Salad


  • 3 pounds russet potatoes 4-5 potatoes
  • 1 tablespoon salt plus 1-1/2 teaspoons salt
  • 2 tablespoons apple cider vinegar
  • 4 eggs
  • 1 cup mayonnaise
  • 1 teaspoon dry mustard
  • 1 teaspoons Dijon mustard
  • ½ teaspoon fresh ground black pepper
  • 3 stalks celery diced
  • 1 small onion finely diced
  • 1 red bell pepper diced
  • 3 green onions thinly sliced


  • In a large pot, add potatoes and fill with water to cover by an inch or two. Bring to a boil over high heat and add 1 tablespoon of salt. Lower to a gentle boil and cook until potatoes are tender when pierced with a knife, about 25 minutes. Remove potatoes with tongs and set aside to cool.
  • When the potatoes have cooled slightly, peel potatoes and cut into 1-inch dice while still warm. Add to a large bowl, drizzle with apple cider vinegar, and set aside.
  • In a small pan, add eggs and cover with water by an inch. Bring to a boil over medium-high heat, then turn off heat, cover and let stand for 13 minutes. Immediately dunk the eggs into a bowl filled with cold water. Once cold, peel the eggs and chop into a ¼ inch dice (or use a pastry blender to crush the eggs in a small bowl).
  • Combine diced eggs, mayonnaise, dry mustard, Dijon mustard, black pepper, and 1-1/2 teaspoons salt in a bowl. Add in diced celery, onion, and bell pepper. Add mixture to the bowl of potatoes and toss gently to combine. Sprinkle green onions on top.
  • Refrigerate for at least 30 minutes or up to 24 hours before serving.

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