How to make potato salad

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How to make potato salad
Potato salad is a perfect summer evening dish, particularly if chilled. (Getty Thinkstock)

A tasty potato salad is the perfect addition to any summer meal, particularly at a barbecue. The following recipe serves six.

Skill level:

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Things you need

  • 5 hard-boiled eggs -- 4 diced, 1 sliced (for garnish)
  • 1.35 kg (3 lb) russet potatoes
  • 120 ml (1/2 cup) mayonnaise
  • Red or green peppers
  • Yellow or red onions
  • Cucumber
  • Celery
  • Parsley
  • Paprika
  • Cider vinegar
  • Celery seeds
  • Sweet pickles
  • Salad bowl
  • Chef's knives
  • Cooking pot
  • Chopping board
  • Wooden spoons

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  1. 1

    Boil whole, unpeeled potatoes 15 minutes, or until just tender. Don't overcook the potatoes or they will fall apart when you cut them.

  2. 2

    Peel and dice the potatoes while they are still warm.

  3. 3

    Add mayonnaise and diced eggs and stir until potatoes are moist.

  4. 4

    Add salt and pepper to taste, plus any of the following: 100 g (1/2 cup) chopped sweet or dill pickle (or pickle relish); 100 g (1/2 cup) celery, chopped fine; 5 g (1 tsp) celery seed; 15-30 g (1 or 2 tbsp) Dijon mustard; 30 g (2 tbsp) chopped parsley; 100 g (1/2 cup) yellow or red onion, chopped fine; 100 g (1/2 cup) seeded and diced cucumber; 100 g (1/2 cup) red or green pepper, chopped fine.

  5. 5

    Mix all ingredients thoroughly.

  6. 6

    Place finished salad in a large salad bowl and garnish with sliced egg, chopped parsley and paprika.

  7. 7

    Refrigerate or keep on ice until ready to eat.

Tips and warnings

  • If you use raw onions in your potato salad, limit the amount to about 100g (1/2 cup), and chop the onions very fine.
  • For a tangier salad, mix the warm, diced potatoes with 60-80ml (2 to 3 tbsp) cider vinegar, and then mix with the other ingredients.
  • Add more mayonnaise if the salad seems too dry.

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