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Simple Potato Salad

Simple Potato Salad

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Lisa T

This was one of the first recipes I learned how to make. My aunt taught it to me; It's not fancy, but I like it!

Ingredients {{adjustedServings}} servings

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Original recipe yields 3 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 557 kcal
  • 28%
  • Fat:
  • 35.6 g
  • 55%
  • Carbs:
  • 50.1g
  • 16%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 181 mg
  • 60%
  • Sodium:
  • 1059 mg
  • 42%

Based on a 2,000 calorie diet

Directions

  1. Bring a small pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and cool.
  2. Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool.
  3. Peel the eggs and cut around the egg white; keep the yolk whole.
  4. Dice the egg whites and potatoes. Combine in a mixing bowl and add the salad dressing.
  5. Toss the potatoes and egg; crumble the egg yolk on top and serve chilled.
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Reviews

LovesCheese
150
7/20/2006

All of those reviews are just silly. If you want a potato salad with celery and onions and paprika and other things, I'm sure you can find such a recipe on this website. Why mess with one whose entire appeal is its simplicity? Treating it as a "base" recipe is one thing, going on about all the extra things it "needs" is another. Great dish for the younger guests at summer BBQs, since lots of kids are picky about onions and things.

dagny21
69
12/8/2003

Thank you! I was looking for a base potato salad recipe just to get me started so I could make it to my taste. I added a teaspoon of prepared mustard, a teaspoon of sugar, 1/2 teaspoon of vinegar, and some browned and crumbled bacon. It was perfect.

GRAMMA GORGEOUS
53
3/24/2005

This is like my mother used to make and what our family still makes using Miracle Whip Salad Dressing, except we add salt and pepper to taste, finely minced onion also to taste, about a teaspoon of yellow mustard, and mix the whole diced egg in too. Be sure to use red potatoes boiled in their skins til fork tender, then cool in cold water, peel and dice. Mixed while still warm the flavors of the dressing will really meld with the potato and hard cooked diced egg. Chill for several hours or overnight for the best flavor!