This potato salad is not only colourful, it has the perfect creamy to crunchy ratio.

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Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
1 hr 5 mins
total:
1 hr 55 mins
Servings:
12
Yield:
12 cups
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low; simmer until tender, about 25 minutes. Drain. Cut potatoes into 1-inch cubes, leaving skin on. Drizzle potatoes with vinegar while warm; set aside to cool completely, about 20 minutes.

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  • Place eggs in a saucepan, cover with water, and bring to a boil. Remove from heat; let eggs stand in hot water for 15 minutes. Remove eggs from hot water; cool under cold running water. Peel eggs; cut 2 eggs into 1/4-inch dice. Slice the remaining egg into 1/4-inch slices; set aside for garnish.

  • Stir together the 2 diced eggs, mayonnaise, salt, dry mustard, celery seed, and black pepper in a large bowl; stir in hot water. Stir potatoes, celery, red bell pepper, onion, green onions, pickles, and parsley into mayonnaise mixture; cover and chill in the refrigerator for 30 minutes. Sprinkle salad with paprika and arrange reserved egg slices on top before serving.

Cook's Note:

Cooking potatoes in their skins prevents them from absorbing too much water and losing flavor.

Nutrition Facts

238 calories; protein 4.7g 10% DV; carbohydrates 30.4g 10% DV; fat 11.3g 17% DV; cholesterol 51.1mg 17% DV; sodium 849.7mg 34% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/26/2015
I did cook the potatoes in their skins but did peel them after they where cooked. (The family doesn't like russet skins in potato salad.) For us russets make the best potato salad because they do sort of fall apart unlike red skinned potatoes which adds to the creaminess. I don't usually put red peppers in potato salad but it was a nice addition. (Black olives would be good too.) I would suggest using good judgement on the amount of onion one very small onion would be fine but if you have a really large onion adjust accordingly. Thanks for a solid recipe Emily. Read More
(2)

Most helpful critical review

Rating: 3 stars
02/23/2015
Good but not as good as My version of the Best Potato Salad. Read More
8 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/26/2015
I did cook the potatoes in their skins but did peel them after they where cooked. (The family doesn't like russet skins in potato salad.) For us russets make the best potato salad because they do sort of fall apart unlike red skinned potatoes which adds to the creaminess. I don't usually put red peppers in potato salad but it was a nice addition. (Black olives would be good too.) I would suggest using good judgement on the amount of onion one very small onion would be fine but if you have a really large onion adjust accordingly. Thanks for a solid recipe Emily. Read More
(2)
Rating: 4 stars
02/27/2015
This is good! My red pepper (unknowingly) went bad so I subbed yellow pepper. Also I used yukon gold potatoes as that is all I had on hand. I did not need the added hot water but did add a bit more mayo. I like the different flavors and textures in this. I would make this again! Thanks for sharing.:) Read More
(1)
Rating: 5 stars
07/31/2016
Excellent classic Potato and egg Salad. I loved it! Will make it again and again. I excluded the dill. Read More
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Rating: 4 stars
02/23/2015
I would say it's almost perfect! Read More
Rating: 3 stars
02/23/2015
Good but not as good as My version of the Best Potato Salad. Read More
Rating: 5 stars
08/19/2016
I followed the recipe to the letter. It was awesome! We do an international food gathering and so far the Canadian has been the best!. A mouthful of all sorts of different flavors. Read More
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