Easy Potato Salad with Egg

Homemade potato salad is a year round comfort food side dish that’s easy to make and tastes ever so good.

It’s my go-to side dish when bringing food to a get-together.

And it’s also a special treat to give to friends or neighbors when they’re not feeling well or unable to cook for whatever reason.

In this potato salad recipe, I add just a bit of vinegar and sugar.

My grandmother always added vinegar and sugar in her potato salad.

And I don’t know how she did it but she would pour the vinegar into the potato salad right out of the bottle, no measuring at all, and add a spoonful of sugar at a time until it tasted just right.

Seriously, if I poured vinegar right out of the bottle into my potato salad it would taste like a jar of dill pickles and no amount of sugar would ever fix that fail.

She also kept adding salt in between taste tests until the potato salad tasted just right.

I think salt really ties the flavors together in potato salad so no need to be too shy with it.

But for sure take some taste tests so that the amount of salt is to your liking.

In this recipe, I used Russet potatoes because that’s what my grandmother always used (and also because I have a lot of them from overdoing it each time the 10-pound bags of them go on sale).

The potatoes in this recipe have the skin on which adds heartiness and color.

Before we check out the ingredients, a huge thank you for stopping by CCC!

Russet potatoes, onion, celery, sweet pickles, hard boiled eggs, parsley, mayonnaise, prepared yellow mustard, vinegar, sugar, salt and pepper.

Here’s how to make it.

For the Potatoes:

The recipe calls for 7 medium-size Russet potatoes.

But if some of the potatoes used are smaller than others, cut the larger ones in half before boiling them.

The idea is to have them all be about the same size so they cook at the same rate.

Before boiling the potatoes, cut off any bruises and wash the skin really good.

Put cold water in the pot, add salt to the water, and add the potatoes (they cook more evenly when added to cold water; if added to boiling water the outside of the potato cooks faster than the inside).

Then heat the pan on medium heat and bring the water to a boil.

Let the potatoes cook until a cooking fork or paring knife can easily pierce the potato.  Be careful not to overcook the potatoes or they’ll be mushy and fall apart.

When the potatoes are done cooking the skin often starts to break like in the picture above.

Transfer the potatoes to a large plate and let them cool (about 20 minutes).

When the potatoes are cooled, cut them into 1-inch cubes or pieces.

For the Potato Salad:

While the potatoes are cooling, it’s a good time to chop the onions, celery, sweet pickles, parsley and egg.

To a large bowl, add all of the ingredients.

With a sturdy spoon, gently mix the ingredients until incorporated.

Do a taste test and add more salt if desired.

If you have time, chill in the refrigerator before serving.

Garnish with parsley (lightly sprinkled paprika is also a pretty garnish)…

…and serve.

Then enjoy every bite.

More deliciously simple salads:

Antipasto Salad

Coconut Fruit Salad

Cherry, Pineapple and Mandarin Orange Ambrosia

Simple Coleslaw

Broccoli, Bacon and Mandarin Orange Salad

Crispy Apple, Raisin and Walnut Salad

Roasted Beet Salad with Blueberries and Mustard Dressing

Easy Potato Salad with Egg

Yield: Serves 3 to 4

Prep Time: 15 minutes (plus time to cool the potatoes)

Cook Time: 30 minutes (to boil potatoes)

Total Time: 30 minutes (prep as potatoes cook) plus cooling potatoes

Ingredients:

For the Potatoes:

  • 7 Russet potatoes (medium size) (skin-on), washed, bruises cut off
  • 1/2 teaspoon salt (for the boiling water when cooking the potatoes)

For the Potato Salad:

  • 1/2 cup chopped onion
  • 1 cup chopped celery
  • 3/4 cup chopped sweet pickles
  • 2 hard boiled eggs, peeled and chopped
  • 2 tablespoons chopped curly parsley (for the salad)
  • 1-1/4 cups real mayonnaise
  • 3 tablespoons prepared yellow mustard
  • 1/4 cup plus 2 tablespoons white vinegar
  • 3 teaspoons sugar
  • 3/4 teaspoon salt (add more to taste)
  • 3/4 teaspoon ground black pepper
  • 3 teaspoons chopped curly parsley (for garnish)

Directions:

For the Potatoes:

1. The recipe calls for 7 medium-size Russet potatoes. But if some of the potatoes used are smaller than others, cut the larger ones in half before boiling them. The idea is to have them all about the same size so they cook at the same rate. Before boiling the potatoes, cut off any bruises and wash the skin really good.

2. Put cold water in the pot, add salt to the water, and add the potatoes (they cook more evenly when added to cold water; if added to boiling water the outside of the potato cooks faster than the inside).

3. Then heat the pan on medium heat and bring the water to a boil. Let the potatoes cook until a cooking fork or paring knife can easily pierce the potato. When the potatoes are done cooking the skin often starts to break. Be careful not to overcook the potatoes or they'll be mushy and fall apart.

4. Transfer the potatoes to a large plate and let them cool (about 20 minutes). When the potatoes are completely cooled, cut them into 1-inch cubes or pieces.

For the Potato Salad:

1. While the potatoes are cooling, chop the onions, celery, sweet pickles, parsley and egg.

2. To a large bowl, add all of the ingredients.

3. With a sturdy spoon, gently mix the ingredients until incorporated.

4. Do a taste test and add more salt if desired.

5. If you have time, chill in the refrigerator before serving.

6. Garnish with parsley (lightly sprinkled paprika is also a pretty garnish) and serve.

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