This potato salad recipe can be dressed up or down, depending what you have on hand. It is great for a Sunday picnic or a fancy lobster dinner!

Potato salad is simply a mixture of boiled potatoes combined with a creamy dressing (usually mayonnaise) combined with a variety of other ingredients; such as, raw and cooked vegetables, boiled eggs and spices.

It is believed that this style of potato salad originated in Germany and was brought to North America by European settlers. Although another potato salad, made by boiling potatoes in vinegar or wine and spices may date back to the 1500’s.

This post may contain affiliate links. This means if you click through and / or make a purchase through one of these links, I may receive a small commission, at no extra cost to you. All opinions are my own. Please read my full disclosure HERE.

How to Make Classic Potato Salad

Recipe by Susan SpicerCourse: SaladsDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

1500 g (6 cups) Peeled, cubed and cooked potatoes
5 ml (1 tsp) mustard
125 ml (1/2 cup) Salad Dressing or Mayonnaise (this may be adjusted to taste)
Salt, Pepper and spices, to taste
Add Ins (Mix it up)
30 ml (1/8 cup) chopped onion (green, red, Spanish, white, whatever you have on hand)
62 ml (1/4 cup) corn nibblets / peas / cubed carrots / bell peppers / etc.
125 ml (1/2 cup) chopped boiled eggs

Directions

Peel potatoes and chop into small cubes
Bring to a boil and cook until tender
Strain and (while potatoes are still warm) add: mustard, salad dressing / mayo, salt and pepper and any other vegetables or ingredients you like.
Cover and place in refrigerator to cool.
Serve chilled!

Notes

We like to mix up our vegetable choices and top our salad with sliced boiled eggs sprinkled with paprika.

Although the dressing can be quite fat laden, the potatoes in potato salad do contain: Vitamins C & B, folate, Niacin (which converts food to fuel), Potassium (which helps lower blood pressure) and fibre (which can help lower cholesterol.

Making your dressing yogurt-based instead of with mayonnaise can lighten up your salad considerably, making it a healthier choice.

Check out a great yogurt-based, mayo-free recipe by “Not Enough Cinnamon” here.

If you are looking for other side dishes to spruce up your summer meals, click the links below to check out some of our other salad recipes.

How to Make Classic Potato Salad
This potato salad recipe can be dressed up or down, depending what you have on hand. It is great for a Sunday picnic or a fancy lobster dinner!
How to Make Down East Lobster Salad
Made with lobster meat, cabbage, noodles and an oil and vinegar dressing it is a wonderful crispy, tart addition to any summer meal.