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Potato Salad

If you love potato salad you have got to try this recipe. It is so yummy and easy to make, perfect for gamedays, parties, barbecues, picnics, etc.
Prep Time25 mins
Cook Time20 mins
Cooling Time10 mins
Total Time55 mins
Course: Salad, Side Dish
Cuisine: American, European, German
Keyword: barbecue, gameday, savory, soft
Servings: 8 people
Calories: 351kcal
Author: Matt Taylor


  • Large Pot
  • Bowls
  • Spatula
  • Collander
  • Knife
  • Cutting board


  • 2.5 to 3 lbs of potatoes Yukon Gold, Russet, Red, etc.
  • 2 liters of water doesn't have to be exact, just needs to cover the potatoes
  • 2 tsp. salt for the water 10g
  • 1 cup mayonnaise 230g
  • 1 Tbsp yellow mustard 15g
  • 1 Tbsp Dijon mustard 15g
  • 2/3 to 3/4 cup of chopped celery 1 and 1/2 stalks
  • 2/3 to 3/4 cup of chopped dill pickles 100 to 125g
  • 1/4 cup of green onion 26g
  • 1/2 cup chopped purple onion, sweet onion, etc. (1/4 of a large onion) (52g)
  • 1 Tbsp fresh dill 4g
  • 4 strips of cooked bacon chopped
  • 1/2 tsp of paprika 2g
  • 1/4 tsp of black pepper 1g
  • 1/2 tsp of salt
  • 1/2 to 1 tbsp of apple cider vinegar 7 to 15 ml
  • 2 large hard-boiled eggs chopped
  • Add more salt, pepper, paprika, to taste


  • Rinse the potatoes. Cut the potatoes into quarters and place them in a large pot. Pour in enough water to cover them by about an inch. Add a couple of teaspoons of salt to the water. Bring the water to a boil on high heat and boil for 15 to 20 minutes until fork tender.
  • While the potatoes are boiling, cook the bacon, boil the eggs, and cut/chop/measure the other ingredients. This will save you some time.
  • Once the potatoes are done boiling and fork-tender, drain them in a colander in the sink. Then allow them to cool for 5 to 10 minutes.
  • Now add the mayo, mustard, chopped celery, chopped pickles, chopped green onion, chopped purple onion, fresh dill, chopped bacon, paprika, pepper, and salt, to a large bowl then mix until well combined.
    Reserve a little bit of bacon, green onion, and dill for garnishing if you like.
  • Once the potatoes have cooled, you can easily pull the peel/skin off if you desire. I usually only pull a little bit off, I like the skin. Then cut the potatoes into smaller chunks and add them to a large bowl.
  • Now add the dressing and fold it in until well combined. The potato salad is ready. I like to chill it for at least 4 hours or even overnight before serving. It makes a wonderful dish to prepare the day before.
    Don't forget to garnish the top with the reserved bacon, green onion, paprika, and fresh dill. Enjoy!



NOTEI want to point out most of these ingredients are optional, but each adds a texture, taste, etc., which all come together in one flavorful bite. But feel free to add more of one ingredient and less of another. For example, you can use only yellow mustard if you want or only Dijon mustard. You can leave out the bacon too if you want or add more of it, etc. 
NOTEThis recipe makes roughly 8 servings or so. If you double the recipe you will need a really large stockpot or two large pots to boil that many potatoes or do it in stages.
NOTEIt tastes wonderful cold or at room temp.
list of nutritional facts for potato salad