Description
Creamy, tangy, and loaded with homestyle flavor, this old‑fashioned potato salad comes together with tender potatoes, crunchy veggies, and a couple of fresh spring eggs straight from the coop. It’s the ultimate easy side dish for cookouts, potlucks, and weeknight dinners — simple ingredients, big flavor, zero fuss
Ingredients
• 1 1/2 lbs potatoes, peeled and chopped into 1/2″ cubes
• 2 hard‑boiled eggs, chopped
• 1/2 cup mayonnaise
• 1 tbsp yellow mustard
• 1 tbsp sweet relish
• 1 celery stalk, diced
• 1/4 cup diced red onion
• Salt, to taste
• Black pepper, to taste
Instructions
1. Add the peeled, diced potatoes to a medium saucepan and cover with cold water.
2. Bring to a boil and cook 4–6 minutes, until just fork‑tender. Don’t overcook.
3. Drain and rinse quickly with cold water to stop the cooking.
4. In a large bowl, stir together the mayo, mustard, relish, salt, and pepper.
5. Fold in the red onion, chopped eggs, and celery.
6. Add the cooled potatoes and gently fold to coat without mashing.
7. Cover and refrigerate for at least 2 hours.
8. Serve cold and enjoy.
Notes
• Don’t overcook the potatoes — they should be just fork‑tender so they hold their shape.
• A quick cold rinse stops the cooking and keeps the salad from turning mushy.
• Chill time matters! The flavors come together best after at least 2 hours in the fridge.
• Add more mustard or relish if you like a sweeter or tangier potato salad.
• Fresh spring eggs make this extra rich and flavorful, but store‑bought works too.
• For extra crunch, stir in a little more celery or a spoonful of dill relish.
- Prep Time: 20 minutes
- Cook Time: Chill time - 2 hrs