Easy Homemade Potato Salad

Easy homemade potato salad is a staple at any summer barbecue in my house because it delivers creamy comfort and just the right amount of tang. With tender baby potatoes, hard-boiled eggs, and fresh green onions tossed in a simple mayo dressing, this recipe never fails to disappear fast from the table.

I grew up looking forward to this at family picnics—there was always a fight over who got the last scoop so now I double it to avoid trouble

Ingredients

• Baby potatoes: about fifteen in a pound give the perfect texture and are less starchy than russets Try to select small ones of similar size so they cook evenly
• Large eggs: add rich flavor and satisfying protein Look for fresh eggs for the brightest yolk
• Mayonnaise: brings richness and creaminess Choose a quality brand or go for homemade if you are feeling ambitious
• White vinegar: adds just enough acidity to balance out the mayo Use a clean distilled vinegar
• Green onions: bring a pop of color and subtle bite Go for crisp, bright green stalks
• Salt and freshly ground black pepper: heighten and balance all the flavors Use coarse kosher salt for best results

Step-by-Step Instructions

Prep the Potatoes:

Place baby potatoes in a pot of cold salted water and bring to a boil over medium-high heat Cook for fifteen to twenty minutes until fork tender Test with a knife—they should slide off easily Drain the potatoes and let them cool to room temperature for about ten minutes

Cook the Eggs:

Place eggs gently in a separate pot Cover with cold water by an inch or two Bring to a boil over high heat Once boiling set a timer for five minutes then turn off the heat but leave the eggs in the hot water for ten minutes more Transfer to cold running water until cool enough to handle Peel and chop into small cubes

Mix the Dressing:

In a large bowl whisk together mayonnaise and white vinegar until smooth Taste and adjust if you want a little more tang

Combine the Salad:

Add the cooled potatoes eggs and half the chopped green onions to the bowl with the dressing Sprinkle generously with salt and freshly ground black pepper Gently fold everything together using a spatula so the potatoes stay intact

Finish and Serve:

Spoon the potato salad into a serving bowl and top with the remaining green onions Serve immediately or refrigerate for later

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Whenever I make this I always sneak a little extra green onion in for an herbier punch My grandma used to bring a huge bowl to family gatherings and the kids always asked to help slice the eggs for topping

Storage Tips

Store leftover potato salad in an airtight container in the refrigerator It stays fresh for up to three days If it looks a bit dry after chilling just stir in an extra spoonful of mayo before serving

Ingredient Substitutions

Swap in red potatoes or Yukon golds if you cannot find baby potatoes Greek yogurt can replace some or all of the mayo for a lighter but still creamy result You can add chopped pickles or celery for extra crunch and flavor

Serving Suggestions

Serve this chilled alongside grilled meats or veggie burgers It is also delicious with fried chicken or just spooned on top of crisp greens for an easy lunch I love having it with corn on the cob or fresh summer tomatoes

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Cultural and Historical Context

Potato salad is an American picnic classic that likely evolved from German recipes brought by immigrants The creamy mayo-based style became popular in the mid twentieth century and now you find it at nearly every summer event The blend of cool potatoes and tangy creamy dressing feels like tradition in a bowl

Recipe FAQs

→ How can I make the potatoes tender without overcooking?

Boil sliced potatoes in salted water until a knife slides through easily, then drain and let cool to room temperature to avoid breaking apart.

→ Can I prepare this dish in advance?

Yes, you can make it ahead and chill it until needed. The flavors blend nicely if made a few hours early.

→ What type of potatoes work best?

Baby potatoes or small waxy varieties hold their shape well and provide a pleasant texture in salads.

→ How do I ensure the mayo dressing stays creamy?

Allow all ingredients, especially potatoes and eggs, to cool before mixing with the mayo dressing to prevent thinning or separation.

→ Is it possible to make this without eggs?

Yes, simply leave out the eggs for an egg-free option, or substitute with chickpeas or firm tofu for similar texture.

→ How can I add extra flavor?

Try stirring in chopped pickles, dill, or a pinch of mustard for added zest and brightness.