This ULTIMATE Potato Salad includes hard boiled eggs, crunchy celery, onion, and flavor that is sure to be the hit of any gathering!
A few summers back, I went to a BBQ at my aunts house. This potato salad was brought by my cousins wife, Rachel. Both my hubby and I devoured it, and decided, we needed that recipe! It was one of the best potato salads we had ever had!! Well, I just now got around to making it and it turned out just as delicious as I remembered.
My hubby and I love to try new potato salads because each and every one you try can be so different from the last! Over the years, we have found our favorites at local restaurant and delis we have tried, but never a favorite at home version. Until now that is!
Creamy potato salad with tender potatoes, crisp celery, onion, and hard boiled eggs combined into a flavorful side dish!
The crunch from the celery was my favorite part, but the flavor was incredible and this dish quickly became my go to potato salad. As the potato salad chills in the refrigerator, the flavors really come together and form a side dish that will have everyone going back for seconds on!
Now, each time I make it for a get together, everyone raves over it and asks for the recipe! Look no further because here it is (video tutorial as well)! Can’t beat a tried and true recipe everyone loves, right?!
Check out these other great side dish options:
Be sure to let me know what you think in the comment section below if you give it a try! I hope its a new family favorite in your house like it is in mine!!
Ultimate Potato Salad is a flavorful side dish that pairs perfectly with any meal! Great at potlucks, picnics, and BBQ’s, print the recipe below and be sure to give it a try!
Ultimate Potato Salad
Equipment
Ingredients
- 2 lbs potatoes, (Russet) peeled/diced
- 1 1/2 cups mayonnaise
- 1 tablespoon white vinegar
- 1 tablespoon yellow mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup onion, diced
- 1 cup celery, diced
- 4 hard boiled eggs, chopped
Instructions
- Boil potatoes until tender, drain. Do not overcook!
- Cool potatoes and cut into cubes, or cut prior to boiling.
- Mix mayo, vinegar, mustard, salt, and pepper in large bowl.
- Add potatoes, celery, onion, and eggs, toss.
- Cover and refrigerate until chilled (at least 4 hours)
- Serve and enjoy!
Nutrition
Recipe updated 10/18/21
Anonymous
I ADD A TAD BIT OF SUGAR TO MY DRESSING AND USE MIRACLE WHIP
Nanette Stanley
I like mine warm. I also use Helmans mayo. Other than that I make mine like this.
Walking on Sunshine
Looks delicious! Sharing on my Walking on Sunshine FB page today! Thank you for joining Foodie Friends Friday!
Joanne DiPalo
We love potato salad and your recipe sounds delicious. Thanks for sharing with Foodie Friends Friday.
Joanne/Winelady Cooks
Anonymous
I like pickles,olives,diced pimentos,if I have them and maybe a squirt of ranch in the mayo…
Anonymous
I also like garlic pickles chopped up in mine
Carolyn
This is the way I make mine too. With the exception of vinegar, I use pickle juice.
Anonymous
I add chopped pickles and a touch of celery salt
Kristin and Adriana
Oooo that sounds yummy too!! I’ll have to try that the next time I make this 🙂
Anonymous
I use Dijon mustard not yellow.
Anonymous
I put relish in mine.
monica
Sounds a lot like mine but I use Miracle Whip and apple cider vinegar.
Kristin
Ooooo yummy!!!
Anonymous
I use Clausen pickles chopped and add some pickle juice to the hot potatoes. Onion powder, granulated garlic and some dill and chopped hard boiled eggs. Like to serve it room temperature right after I make it.
Kristin
Yum!! Love the changes!! Sounds delicious!
Pat
I am some small pieces of dill pickle..
Pat
I forgot to mention.. I have all the veggies in a bowl and put some Italian Dressing on them before I add the mayo.. Gived it some great zip
Kristin
Ooooo yum, that sounds delicious!!
Linda
I add chopped garlic dill pickles and pickle juice in place of the vinegar. ?
Kristin
Great additions! I will have to remember that for next time!!
Millie Criss
I use relish in mine and also sweet pickle juice
Kristin
Yum!!!
Cathy
Looks like my recipe except I use lemon juice instead of vinegar and also Miracle Whip.
Kristin
Oh yum! My mom does it that way and its delicious!!
Mary
I would. Use diced gerkins and celery seed. And pickle juice instead of vinegar. And i would double the wet recipe because it always dries out in fridge. I would add more right before serving
Mary
………HERE IS THE BEST MACARONI SALAD RECIPE……2 CUPS ELBOW MACARONI.. BOIL FOR 10 MINUTES ONLY. DRAIN AND RUN COLD WATER OVER IT UNTIL COLD..SPREAD OUT ON COOKIE SHEET TO DRY WHILE YOU MIX OTHER INGREDIENTS…IN A LARGE BOWL MIX TOGETHER..6 HARD BOILED EGGS DICED..ONIONS DICED (ANY AMOUNT YOU LIKE, I USE RED ONIONS)..3 STALKS CELERY DICED..1/2 TO 1 SMALL RED PEPPER DICED ( USE AMOUNT YOU LIKE I USE 1/2)..1 DILL PICKLE DICED OR CAN USE RELISH..I DICE ALL MY STUFF REALLY SMALL…IN A SMALLER BOWL MIX TOGETHER…3 CUPS SALAD DRESSING..(NOT MAYO) MIRACLE WHIP…4 TABLESPOONS YELLOW MUSTARD…1/4 CUP SUGAR…2 1/2 TEASPOONS WHITE VINEGAR..1/2 TEASPOON GARLIC POWDER…1 TEASPOON CELERY SEED ( FIND IT IN STORE WITH SPICES)..ADD SMALL BOWL INTO LARGE BOWL AND MIX TOGETHER REAL GOOD… THEN PUT MACARONI INTO A LARGE BOWL …ADD ONLY 1/3 OF THE MIX AND STIR REALLY WELL…PUT IN FRIDGE OVERNIGHT AND MIX IN MORNING.. THEN ADD THE REST OF THE MIXTURE TO IT…DO NOT ADD ALL MIXTURE AT ONE TIME..WHILE IT SITS OVERNIGHT THE MACARONI ABSORBS THE MAYO AND IT DRIES OUT.. THAT IS WHY U ADD THE OTHER 2/3 MIXTURE WHEN READY TO EAT IT. ENJOY I KNOW U WILL LOVE THIS…ALSO U CAN ADD SHREDDED CARROTS TO IT OR ANYTHING ELSE U LIKE..I DON’T LIKE CARROTS IN MINE.
Kristin
Good idea! Definitely never hurts to have more of the wet ingredients! I love it saucey! Enjoy!
Kristin
Oooooo, thanks! I actually was on the hunt for a good macaroni salad recipe, so I will definitely be trying this! If its a hit, I will add it to the blog and credit you, so stay tuned! Happy Sunday!
Trish B
My brother hated textures in food so my mother faked him out, using onion powder and celery salt. This is similar to her recipe, am going to try the vinegar suggestion (or pickle juice or pickled jalapeno juice). BTW to make more for a crowd, my mom’s ratio was one potato (small, not the huge bakers) and one egg per person. She also put dried parsley in it. Looking forward to trying yours!
Kristin
Hope this one is a hit with you all!!
Diana
Hi I’m just wondering why the video says 1/2 tsp of salt and the written recipe says 1 tsp of salt ?
Thank you
Diana
Kristin
Hi! Good catch! I originally changed it to decrease the pepper, but forgot to change the written part. Thanks! Will change now!
Priscilla Schmidt
Very good! I substituted dill pickle for celery and added a good tablespoon of dill pickle juice to the dressing,
Kristin
Great idea! Glad you enjoyed it!!
Priscilla Schmidt
This is a good recipe except I swapped out the celery for dill pickle. Also used dill pickle juice instead of vinegar.
Kristin
Great suggestions! Yum!
Linda Beaty
This recipe is pretty close to the way I have always made mine except I have always used Miracle Whip & put the hard boiled eggs sliced & on top so that those that don’t like eggs can get around having them in the potato salad. Everyone has always liked my potato salad for many years as I am 82 yrs. old now. Thanks for all the recipes you share with us.
Kristin
Yum! Your version sounds great too! Glad you enjoy the recipes, I sure do enjoy sharing them!
Sue
I will try this tomorrow …… I love potato salad and have made the same recipe for 70 years. I like lemon juice instead of vinegar, but if I did use vinegar, I would use apple cider vinegar. I also add a tablespoon or so of sugar and use Hellman’s Mayonnaise. I have never used mustard in my potato salad, but will try it! Thank you for sharing your recipe.
Judy Dragonetti
My mother taught me this recipe almost 60 yrs ago using Miracle Whip and also adding about 1 cup of left over cold mashed potatoes. This gives it a creamier texture.
Kristin
Hope you enjoy this!! Keep me posted what you think of it!
Kristin
Oh wow, that’s a great idea! I will need to try that sometime, thanks!