This traditional classic potato salad is one of Mom’s delicious all time salad we grew up with and still enjoy to this day. The texture is rich and creamy with crunchy fresh coloured peppers and green onions. A perfect salad to impress any crowd!
This all-time classic potato salad is one we will make often in the summer. Once the new potatoes came into season, and it compliments many of the grilled meats, and goes so well with breaded chicken. I have to say this recipe is my favourite, and I have tried many, whether you add dill or not, it has the right amount of texture, flavour and creaminess from the mayonnaise to make a perfect summer salad. Anyone who tastes it for the first time say it’s the best they ever had!
We will intentionally make this potato salad about an hour or two before serving dinner, just so we can enjoy it while it’s still warm! The warm potatoes, mayo and hard-boiled egg adds that creaminess to the salad we so enjoy, and the crunchy texture from the peppers, celery and green onions simply makes this potato salad the best! If you prefer a cold potato salad, then absolutely make it ahead.
Ingredients to make this delicious salad:
Potatoes: Red or Yukon gold potatoes are the best for potato salad; avoid any starchy potatoes, as they get mushy and if all possible use NEW potatoes when making potato salad for best results
Vegetables: I added colour peppers, celery and scallions to this salad. The coloured peppers adds sweetness, texture, flavour and colour. Celery is one of the vegetables we have always added to potato salad for it’s flavour, and crunchiness. My preference is scallions for this salad, it’s a mild onion and other options are red onion or shallots.
Hard Boiled Eggs: I can’t imagine not adding eggs to this salad; it adds flavour, colour and protein to this salad
Mayonnaise: growing up the only mayonnaise available was Miracle Whip (I know I am giving away my age) and when Hellman’s came out with a creamy delicious version, it took a lot of convincing our Mom to use only Hellman’s, and how we compromised is added both to our potato salad 🙂 I will now use a 1/2 fat or olive oil Hellman’s mayo and it is still gives a creamy texture, and just as delicious
Seasonings: salt and pepper
Dill: is an option to add as an herb for it’s earthy fresh flavour
HOW TO MAKE THIS DELICIOUS SALAD
Wash potatoes with potato brush and place them in a large sauce pot, make sure the water is covering the potatoes. Chop the vegetables in a large bowl and set aside. Once potatoes are tender, remove and allow to cool but still warm. (it’s easier to remove the skin when the potatoes are slightly warm) Then remove skin and cut them in cubes into the same bowl. Then add the chopped eggs, and vegetables. Season with salt and pepper and add mayonnaise. Carefully combine the ingredients by folding in the mayo and that way your potato salad won’t be overmixed and result in a mushy salad.
We always enjoyed this salad soon after the potatoes were peeled and diced. We would serve it at room temperature and enjoyed the rich flavour it offered. Although, it can be easily made ahead and stored in the refrigerator in an air-tight container when you are ready to serve.
BEST WAY TO STORE THIS POTATO SALAD
If you make this salad ahead, I would suggest to place it in a serving dish and cover with plastic wrap and refrigerate. That way, all it takes it removing from the refrigerator and placing it on the table.
If you’re like me, make it an hour or two hours before dinner is served. Then it may not require refrigerating, but if the salad is done and you are still waiting for the other sides or main to finish cooking then I would refrigerate it the same as above, covered with plastic wrap.
SERVE THIS DELICIOUS POTATOES SALAD
Classic Potato Salad
Equipment
Ingredients
- 5-6 medium potatoes (recommend Red potatoes or Yukon gold)
- 1/2 red or orange pepper, diced
- 2 green onions, chopped
- 1 celery rib, diced
- 2 hard boiled eggs, peeled and chopped (optional: use half of an egg for garnishing)
- 3/4 cup light Hellman's mayonnaise
- salt and pepper
- dill (optional)
Instructions
- Thoroughly wash potatoes with a vegetable brush and place in a large size pot with enough water to cover the potatoes. Allow potatoes to cook at a low boil for about 20-30 minutes, or until when you pierce the potatoes with a fork and it goes through easily. Drain and allow to cool in the sink or colander.
- In a small sauce pot, place eggs with enough water to cover, and bring to a boil. Turn off burner, and allow eggs to sit in boiling water for 10 minutes, then remove the boiling water from the pot and add cold water to the pot to stop the cooking process.
- Dice coloured pepper, celery and chop green onion in a large bowl. Add the diced potatoes. When ready, peel eggs and chop 1 ½ of the egg into the bowl with the vegetables and save the remaining half to garnish.
- Add salt and pepper to your liking and mayonnaise. Mix carefully to avoid mashing the potatoes. Add dill if using.
- Garnish with the remaining egg, celery leaves or dill if using. Serve warm and enjoy!
Notes
Nutrition
You can serve this salad with so many meals. Often will grilled pork ribs, chops, or barbecued chicken. In the summer when the new potatoes were in season, we loved this salad with breaded chicken, a salad and sliced tomatoes, which becomes a very yummy meal.:)
This potato salad I added red pepper, and most often do when I have it in my refrigerator. Red pepper adds a more vibrant colour, and again it adds that lovely texture to the salad.
