Prep 30m Cook 35m Additional 1h Ready In 2h 5m
Servings 8 servings Calories 384.2

The fantastic flavor of this potato salad is created by peeling the potatoes after they’re cooked and mixing the ingredients while warm. Using golden potatoes makes this recipe special! Celery, bell pepper, and olives may be added if desired.

Recipe Ingredients

  • 2 pounds Yukon Gold potatoes, scrubbed
  • 2 teaspoons salt
  • 4 hard-boiled eggs, chopped
  • 1 cup diced sweet onion
  • 1 ¼ cups mayonnaise
  • 2 teaspoons celery salt
  • ground black pepper to taste

Cooking Directions

  1. 1 Place potatoes into a large pot and cover with water; add salt and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender when pierced with a fork, about 30 minutes. Drain and set aside until cool enough to touch, but still warm.
  2. 2 Peel potatoes and cut into chunks. Place in a bowl and add eggs and onion. Mix in mayonnaise, celery salt, and pepper until well combined. Refrigerate until flavors have melded, about 1 hour. Serve chilled.

Nutrition Facts

  • Calories 384.2
  • Carbohydrate 23.8 g
  • Cholesterol 119.1 mg
  • Fat 30.1 g
  • Fiber 2.2 g
  • Protein 6.1 g
  • Saturated Fat 4.9 g
  • Sodium 1186.2 mg
  • Sugar 1.5 g

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  1. This is exactly how my Mum always made her hugely popular potato salad, and it's still the best potato salad recipe out there. Thank you for sharing your recipe!
  2. Been making my potato salad like this for years. I always add celery. I let it sit in the fridge for 5-6 hours and recheck the seasoning and mayo level. I also sprinkle w paprika on the top before serving for a more traditional look. Always receive compliments, even from people who prefer pickles or - Read more ...
  3. What? No chopped gherkins? And celery seed is even better than salt.
  4. It's not that I couldn't eat it I WOULDN'T eat it. This (so called) Potato Salad leaves VERY MUCH to be desired! Anyone who thought that this Potato Salad was good obviously has nothing more than a palate for (supermarket) Deli Potato Salad.
  5. This is basically my mother s recipe with two notable exceptions. She added a small amount of white vinegar and celery seeds. Whenever I take it to a pot luck the dish comes home empty.
  6. Finally Shorecook's recipe has been published! I've been making her personal recipe for a few years now. Here's my review: Perfect recipe as written! It wasn't overly creamy as you would get from a store. This potato salad tastes even better the next day as the ingredients continue to meld together. Even my husband who - Read more ...