Printable Traditional Potato Salad Recipe Card
This traditional potato salad is creamy, tangy, and perfect for picnics, potlucks, BBQs, and family dinners. Made with tender potatoes, hard-boiled eggs, onion, mayonnaise, vinegar, sugar, and salt, it’s a simple old-fashioned side dish that gets even better after chilling.
Servings: 12
Calories: 267kcal
Ingredients
- 5 pounds Russet Potatoes
- 1 large Onion finely diced
- 3 Eggs hard boiled
- 3/4 cup Hellman's Mayonnaise
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 1 teaspoon White Vinegar
- Paprika optional, garnish
- 1/4-1/2 cup Optional Add-Ins chopped bacon bits, diced jalapeño peppers, green onions, shredded cheese, celery
Instructions
- Wash potatoes thoroughly and then place them in a large pot. Add water to cover and place over medium heat. Bring water to a rapid simmer and continue simmering until potatoes are just fork-tender. Large potatoes will take about 20 minutes until the center is tender.
- Once potatoes are done, drain water and allow to cool for a little while until they're cool enough to touch. Remove peels and then roughly chop cooked potatoes into 1" cubes.
- In a large bowl, add mayonnaise, sugar, salt, and vinegar and stir to combine. Add diced potatoes and diced onions. Stir until well combined.
- Gently fold boiled eggs and optional add-ins into the mixture.
- Refrigerate for at least 1 hour before serving.
Notes
Keep potato salad chilled until serving. For picnics and cookouts, keep it on ice or in a cooler at 40°F or below. Don’t leave it out longer than 2 hours, or 1 hour if it’s hotter than 90°F.
Nutrition
Calories: 267kcal | Carbohydrates: 36g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 308mg | Potassium: 822mg | Fiber: 3g | Sugar: 2g | Vitamin A: 69IU | Vitamin C: 12mg | Calcium: 35mg | Iron: 2mg