Homemade Potato Salad
Homemade Potato Salad
Ingredients
For the Salad
- 5 pounds yellow potatoes
- 8 eggs
- 1 small white onion, diced
- 2 stalks celery, diced
- 8 sweet gherkins, diced
For the Dressing
- 1 1/2 cups mayonnaise
- 1/4 cup yellow mustard
- 2 tablespoons Dijon mustard
- 1 tablespoon red wine vinegar
- 2 teaspoons salt, to taste
- 1 teaspoon white pepper
- 1 1/2 teaspoons garlic powder
- 1 tablespoon paprika
- 2 tablespoons granulated sugar
Instructions
- 1
Wash the 5 pounds of yellow potatoes thoroughly. Place them in a large pot and cover with cold water. Bring the water to a boil over high heat, then reduce heat to medium-high and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
⏱️ 20 min
- 2
While the potatoes are cooking, place the 8 eggs in a separate small pot and cover with cold water. Bring to a rolling boil, then immediately turn off the heat, cover the pot, and let sit for 10-12 minutes for hard-boiled eggs. Once cooked, drain the hot water and transfer the eggs to an ice bath to cool completely.
⏱️ 15 min
- 3
Once the potatoes are cooked, drain them well and let them cool slightly, about 10 minutes. Peel the skin off the potatoes (it should come off easily). Dice the peeled potatoes into bite-sized pieces and transfer them to a very large mixing bowl.
⏱️ 15 min
- 4
Peel the cooled hard-boiled eggs and dice them into small pieces. Add the diced eggs to the bowl with the potatoes.
⏱️ 5 min
- 5
Dice the 1 small white onion, 2 stalks of celery, and 8 sweet gherkins into small, uniform pieces. Add the diced onion, celery, and sweet gherkins to the bowl with the potatoes and eggs.
⏱️ 10 min
- 6
In a medium-sized bowl, combine the mayonnaise, yellow mustard, Dijon mustard, red wine vinegar, salt, white pepper, garlic powder, paprika, and granulated sugar. Whisk all the dressing ingredients together until well combined and smooth.
⏱️ 5 min
- 7
Pour the prepared dressing over the potato, egg, and vegetable mixture in the large bowl. Gently mix all the ingredients together using a large spoon or spatula until the potatoes, eggs, and vegetables are evenly coated with the dressing. Be careful not to mash the potatoes too much.
⏱️ 5 min
- 8
Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to allow the flavors to meld. For best results, chill for several hours or overnight.
⏱️ 60 min
- 9
Before serving, give the potato salad another gentle stir. Transfer to a serving dish and, if desired, garnish with an additional sprinkle of paprika on top.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Potato Salad
For the Salad
- 5 pounds yellow potatoes
- 8 eggs
- 1 small white onion, diced
- 2 stalks celery, diced
- 8 sweet gherkins, diced
For the Dressing
- 1 1/2 cups mayonnaise
- 1/4 cup yellow mustard
- 2 tablespoons Dijon mustard
- 1 tablespoon red wine vinegar
- 2 teaspoons salt, to taste
- 1 teaspoon white pepper
- 1 1/2 teaspoons garlic powder
- 1 tablespoon paprika
- 2 tablespoons granulated sugar
Instructions
- 1
Wash the 5 pounds of yellow potatoes thoroughly. Place them in a large pot and cover with cold water. Bring the water to a boil over high heat, then reduce heat to medium-high and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
⏱️ 20 min - 2
While the potatoes are cooking, place the 8 eggs in a separate small pot and cover with cold water. Bring to a rolling boil, then immediately turn off the heat, cover the pot, and let sit for 10-12 minutes for hard-boiled eggs. Once cooked, drain the hot water and transfer the eggs to an ice bath to cool completely.
⏱️ 15 min - 3
Once the potatoes are cooked, drain them well and let them cool slightly, about 10 minutes. Peel the skin off the potatoes (it should come off easily). Dice the peeled potatoes into bite-sized pieces and transfer them to a very large mixing bowl.
⏱️ 15 min - 4
Peel the cooled hard-boiled eggs and dice them into small pieces. Add the diced eggs to the bowl with the potatoes.
⏱️ 5 min - 5
Dice the 1 small white onion, 2 stalks of celery, and 8 sweet gherkins into small, uniform pieces. Add the diced onion, celery, and sweet gherkins to the bowl with the potatoes and eggs.
⏱️ 10 min - 6
In a medium-sized bowl, combine the mayonnaise, yellow mustard, Dijon mustard, red wine vinegar, salt, white pepper, garlic powder, paprika, and granulated sugar. Whisk all the dressing ingredients together until well combined and smooth.
⏱️ 5 min - 7
Pour the prepared dressing over the potato, egg, and vegetable mixture in the large bowl. Gently mix all the ingredients together using a large spoon or spatula until the potatoes, eggs, and vegetables are evenly coated with the dressing. Be careful not to mash the potatoes too much.
⏱️ 5 min - 8
Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to allow the flavors to meld. For best results, chill for several hours or overnight.
⏱️ 60 min - 9
Before serving, give the potato salad another gentle stir. Transfer to a serving dish and, if desired, garnish with an additional sprinkle of paprika on top.
⏱️ 5 min