Pantry Savvy
Potato Salad

potato

Potato Salad

Classic potato salad made with tender boiled potatoes, creamy dressing, and crunchy veggies. Perfect for summer barbecues and picnics!

Prep

15 min

Cook

20 min

Total

35 min

Add to meal plan

Ingredients

Serves2

Potato Salad

  • 0.6667 lb Potatoes (peeled and cubed)
  • 0.1667 cup Mayonnaise
  • 0.3333 tbsp Mustard
  • 0.3333 cup Celery (chopped)
  • 0.0833 cup Red Onion (finely chopped)
  • 0.1667 tsp Salt
  • 0.0833 tsp Black Pepper
  • 0.6667 large Eggs (hard-boiled and chopped)
Servings: 2−+
Register to add ingredients to a shopping list

Cooking Instructions

  1. 1

    Boil the Potatoes

    Boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.
  2. 2

    Prepare the Dressing

    In a large bowl, mix mayonnaise, mustard, salt, and pepper.
  3. 3

    Combine Ingredients

    Add the cooled potatoes, celery, red onion, and chopped eggs to the bowl. Toss gently to combine.
  4. 4

    Chill and Serve

    Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Make dinner one less decision.

Add this recipe to an existing meal plan, or start a new one.

Create a meal plan

Potato Salad

Prep: 15 min · Cook: 20 min · Total: 35 min · Servings: 2

Ingredients

Potato Salad

  • 0.6667 lb Potatoes (peeled and cubed)
  • 0.1667 cup Mayonnaise
  • 0.3333 tbsp Mustard
  • 0.3333 cup Celery (chopped)
  • 0.0833 cup Red Onion (finely chopped)
  • 0.1667 tsp Salt
  • 0.0833 tsp Black Pepper
  • 0.6667 large Eggs (hard-boiled and chopped)

Instructions

  1. Boil the Potatoes — Boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.
  2. Prepare the Dressing — In a large bowl, mix mayonnaise, mustard, salt, and pepper.
  3. Combine Ingredients — Add the cooled potatoes, celery, red onion, and chopped eggs to the bowl. Toss gently to combine.
  4. Chill and Serve — Refrigerate for at least 30 minutes before serving to allow flavors to meld.