Best Ever Potato Salad (with or without mayo)

Nothing wows a potluck or picnic better than a big vat of homemade potato salad. And considering right now is the best time for fresh potatoes (I had some absolutely delicious red potatoes in my CSA basket this past week!), I thought we’d pull out the potato peelers and get busy.

So next time you’re invited to a potluck or picnic, don’t panic, you already know what to do. Bring the go-to dish that always gets eaten fast.

Take your BEST homemade potato salad (with or without mayo; enjoy these recipes!)

Mayo Potato Salad

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Servings 6 servings

Ingredients
  

  • 3 pounds white potatoes boiled, peeled, cut to bite sized
  • 4 hard boiled eggs chopped
  • 6 tablespoons mayonnaise
  • 2 tablespoons sweet pickle relish
  • 2 tablespoons yellow mustard
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 bunch parsley chopped

Instructions
 

  • Boil washed potatoes with skin on in salted water until done, yet firm. Then cool. You can boil them the night before, then put in the fridge to combine later. Boil eggs by covering with water, bring to a boil for one minute, cover, turn off heat and let sit for 30 minutes. After 30 minutes cool down eggs more with cold water. Can boil the day before and put in the fridge to combine later.
  • Slice cooled cooked, peeled potatoes into bite sized chunks place in a large mixing or salad bowl with a lid. Chop boiled eggs and throw on top of chopped potatoes. Add mayonnaise, mustard, relish, salt and pepper to taste. Mix and combine well but do not allow potatoes to mash up. Refrigerate until ready to serve. At time of service give a quick stir, then top with a sprinkle of paprika and fresh parsley.
Tried this recipe?Let us know how it was!

No Mayo Potato Salad

No ratings yet
Servings 6 servings

Ingredients
  

  • 2 pounds new potatoes boiled, sliced bite sized
  • 3 hard boiled eggs sliced in circles
  • 1 large red onion sliced in rings
  • 5 Spanish green olives sliced
  • 2 tablespoons dill chopped
  • 4 green onions chopped finely
  • 8 tablespoons extra virgin olive oil
  • 1 tablespoon wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon thyme

Instructions
 

  • Combine wine, mustard, dill, vinegar, salt, pepper, and thyme in food processor. With motor running slowly add in oil. In large bowl, combine potatoes the mix in dressing adding the eggs, olives and onions last. Serve cold.
Tried this recipe?Let us know how it was!

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