How to Make Homemade Potato Salad

Homemade Potato Salad Recipe

I hope you like today's potato salad recipe. It's another one of my family's favorite side dishes. I now have many of my side dish recipes on the site. Once again, this is great for holidays, picnics or a picnic meal (just cold sides as a meal) or snacking. Make ahead for a refrigerated dish. Let's dig in!

Ingredients

• salt
• pepper
• paprika
• 4 cups of diced potatoes
• mayo
• mustard (may be omitted if you don't want a sour potato salad)
• 3 to 4 boiled eggs
• diced onion
• dill pickle relish (may substitute with sweet relish)

Directions

• Peel and dice 4 cups of potatoes.

• Place them in a pot with water. Add salt.

• Boil the potatoes until soft (test with a fork from time to time). Salt occasionally as they boil.

• Boil 3 or 4 eggs while potatoes are boiling. I set a timer for 25 minutes as soon as I turn on the stove eye to start boiling. 
• Remove from stove eye after boiling is complete and peel the eggs. See my secret for perfectly peeled boiled eggs in my homemade deviled eggs post.
• When soft enough, remove potatoes from stove eye, drain them and place them in a bowl. Hint: these will finish at about the same time as the eggs.

• Add a little more salt to the potatoes.
• Dice about half of an onion and add on top of the potatoes.

• Add 3 or 4 teaspoons of pickle relish on top. Include some of the pickle juice in the spoon as well.
• Dice 1 to 2 eggs and put them in the bowl. Hint: you'll need to keep 2 boiled eggs to put on top of the potato salad later. 

• Mix these ingredients together.

• Add mayo for a smooth texture. I do not measure this, so see the picture below as a reference.

• Mix well.

• Add mustard if you're using mustard. Again, I do not measure this, so see the picture below as a reference. Add a little more mayo if you're not using mustard. 

• Mix well.
• Add more mustard if you need to after a quick taste test.

• Mix until all mustard is evenly spread throughout the dish. Otherwise, you'll have a mayo bottom as pictured below.

• Slice the 2 remaining eggs lengthwise and place on top of the salad as shown below.

• Add pepper.

• Add paprika.

And you're finished! Refrigerate for several hours or overnight and serve! I would love to hear what you think after you make any of my recipes. Just drop me a line in the comments section below or via the Contact form on the right.

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I hope you have a blessed weekend,

Patricia