Recipe By Phoebe
Published Jun 8th
Prep 20m Cook 25m Additional 45m Ready In 1h 30m
Servings 10 servings Calories 359.3

Simple and super easy; better if chilled overnight. I have tried many others but always gravitate back to my basic spud salad. Use a combination of red, russet, and new potatoes, peeled, or use scrubbed new potatoes with the skins on.

Recipe Ingredients

  • 2 ½ pounds potatoes, peeled
  • 4 eggs
  • 1 cup diced celery
  • ¾ cup chopped green onions
  • 1 ½ cups mayonnaise
  • 2 tablespoons prepared yellow mustard
  • salt and ground black pepper to taste

Cooking Directions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low; simmer until tender yet still firm, about 20 minutes. Drain and refrigerate until cool, about 30 minutes.
  2. 2 Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water; peel and dice eggs.
  3. 3 Chop potatoes and place into a large bowl. Stir eggs, celery, and green onions into potatoes; mix in mayonnaise and mustard. Season with salt and pepper.

Nutrition Facts

  • Calories 359.3
  • Carbohydrate 22.1 g
  • Cholesterol 86.9 mg
  • Fat 28.4 g
  • Fiber 3 g
  • Protein 5.5 g
  • Saturated Fat 4.6 g
  • Sodium 283.6 mg
  • Sugar 1.8 g

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Chef's Notes

2 1/2 pounds of potatoes will yield about 7-8 cups of cooked, cubed potatoes; Can use extra mayonnaise if needed. This works out fine with reduced fat mayonnaise as well; Sprinkle with paprika and garnish with parsley sprigs if desired.


  1. Just realized I haven't reviewed this recipe although I've made it several times as written. The ingredients and proportions are spot on. Thanks for sharing, Rockin Robin!
  2. This reminds me of my grandmother's recipe I reduced the mustard and added dill pickle relish we really enjoyed this.
  3. To be honest, I hate making potato salad. But this was worth it. Very simple, and easier than most. I used country Dijon mustard since I didn't check my on hand ingredients first, and I use red potatoes skin on. Delish and better the next day.
  4. This is a fantastic classic potato salad! I followed the amounts and ingredients listed to the letter. But I added a couple things. We had leftover bacon so I crumbled in a couple slices as well as chopped up one dill pickle and a splash of pickle juice. I like the little bit of dill - Read more ...
  5. Simple yet still tasty. I used chives from my garden in place of green onions and used Dijon mustard instead of yellow. Also added in one pickle which was floating around solo in the jar. I'm used to my moms potato salad(czech recipe) ive become so accustomed to that which has lots going on and - Read more ...
  6. In spite of its simple and few ingredients, or maybe because of its simple and few ingredients, this was deceptively and surprisingly good. Basic and simple was just what I was after today (didn’t want to do a whole lot of monkeying around ) and this really panned out. How, I asked myself, does one - Read more ...