Classic Potato Salad Recipe
Classic family approved Potato Salad recipe I’ve been making 30+ years. Yukon Gold potatoes, hard boiled eggs, celery, crispy bacon in a creamy mayonnaise-fresh dill-mustard dressing.
Servings: 6
Calories:
Equipment
- large pot to boil potatoes
- large bowl
Ingredients
- 2 pounds yukon gold potatoes washed and diced peel on
- 3 large eggs hard boiled
- 1/2 cup onion finely chopped
- 1/3 cup celery finely chopped
- 1 1/2 cups mayonnaise Hellman's full fat recommended
- 1 1/2 tablespoons yellow mustard ballpark/hot dog style mustard or to taste
- 1/4 teaspoon dry mustard
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1/2 teaspoon fresh dill removed from stem and finely chopped (can swap same amount dry dill)
- 4 slices bacon cooked to crisp and diced or crumbled
Instructions
- Cut potatoes into large cubes. Cook with skins on in generously salted boiling water. Drain and set aside.Hard boil eggs. Cool potatoes and eggs to room temperature. Cook bacon to crisp. Crumble and set aside.
- Finely chop the onion and celery. Add to a large bowl.
- Dice cooked potatoes into bite-size or small pieces. I leave skins on about half of the potatoes for a rustic texture/taste. Add to the bowl.
- Add diced hard boiled eggs to the bowl. Stir in mayonnaise, dill, salt, black pepper, dry and yellow mustards.
- Vigorously blend the potato salad, allowing some of the potatoes to mash, and some cubed. Once combined, add crumbled bacon and give is another good stir.Taste and adjust for salt. Refrigerate at least 1 hour up to overnight before eating.
Notes
The best potato salad my family LOVES - if you tried this recipe, please leave a comment and star rating!
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg