Grandma's Potato Salad Recipe with hard-boiled eggs
This classic potato salad with hard-boiled eggs is easy to make. It's creamy, flavorful, and perfect for all your summer get-togethers, with creamy dressing, hard-boiled eggs, and an added crunch.
Ingredients
- 1 lb russet potatoes* washed
- 1/2 white onion finely diced
- 4 stalks celery finely diced
- 3 tsp potato salad seasoning
- 2 cups mayo or salad dressing
- 5 hard-boiled eggs thinly sliced
- paprika
Instructions
- Place the unpeeled potatoes in a large saucepan and fill with cool water until the potatoes are completely submerged. Place the pan on the stove over medium heat and bring to a boil.
- Boil until the potatoes are fork-tender. You want them to be soft enough to stick a folk in, but not falling apart or mushy.
- Drain the potatoes.
- There are two options here, depending on how much time you have. 1 You can either allow the potatoes to cool off slightly(don't like them to sit at room temperature for longer than four hours!) and then place them in the fridge to chill overnight. OR 2 you can place your pan in the sink and run cold water over the potatoes until they are cool enough to handing.**
- Using a pairing knife, peel the potatoes, then quarter and thinly slice them.
- Place the cut potatoes in a large bowl, along with the onion, celery, potato salad seasoning, and 4 of the hard-boiled eggs.
- Gently toss, just until everything is roughly coated with seasoning, try not to mash the potatoes while mixing.
- Place your mayonnaise in a small bowl, add a splash of milk, and mix. The goal is just to thin the mayo out a little, not make it runny. You can also easily skip this step if you like.
- Pour the mayonnaise over the potato mixture and, gently fold, until everything is coated in mayonnaise, again be careful not to mash the potatoes.
- Using the back of a spoon, smooth out the top of the potato salad, top it with the remaining hard-boiled eggs slices, and sprinkle with paprika.
- Cover your dish with plastic wrap and place it in the fridge. Allow the potato salad to chill for 3-4 hours before serving.
- Enjoy!
Notes
*You can use pretty much any kind of potato in this recipe. red potatoes, Yukon gold potatoes, and russet potatoes all work well. I typically use russet potatoes, as I find them to be the best for parboiling.
**If you are planning to serve the salad the same day you make it, you'll want to use option 2.
Leftover Potato salad can be stored in an airtight container for 5-7 days in the fridge.
You can likely find potato salad seasoning at your local shops, or you can make your own with my super easy copycat recipe! Which you can find HERE
Tried this recipe?Let us know how it was!