Very Best Potato Salad

This is the Very Best Potato Salad recipe, and it is the easiest potatoes salad recipe you can make. It has simple ingredients and can be put together is a very short time. Boling the potatoes and letting them cool is the longest part if this recipe.

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Course: Side Dish

Cuisine: American

Keyword: potato salad, potato, easy recipe, summer recipe, side dish, summer side dish

Prep Time: 20

Chill: 4

Total Time: 4 20

Servings: servings

Calories: 259kcal

Equipment

Medium sauce pan
1 Peeler
1 Small bowl 4 cup size
1 Large Bowl
1 Measuring spoons
1 Measuring cups

Ingredients

8 Medium Potatoes
1½ cup Mayonnaise
2 tsp Mustard
1 tsp Vinegar
1 tsp Onion Flakes
2 tbsp Sugar
6 large Eggs

Instructions

In your saucepan, put in the 6 eggs. They can hard boil with the potatoes as they cook.
Peel and halve or quarter the potatoes. Rinse the potatoes and put in the pan with the eggs. Add water to cover the potatoes and eggs. Over medium to high heat bring the water to boil. Reduce the heat to medium but keep a low boil going. Cook until the potatoes until they are fork tender. Your eggs will be hard boiled by this time as well.
Drain the water off the potatoes and eggs. Cool. Once cooled, slice the potatoes into bite sized cubes and place into the larger bowl.
Once the eggs are cool peel and slice into small pieces.
While the potatoes are cooking, mix together the dressing.
In about a 4 cup or larger sized bowl add the mayonnaise, mustard, vinegar, sugar, and onion flakes. Stir well. Set aside.
Once the potatoes are cooled, add in the dressing, and eggs. Stir well.
Chill at least 4 hours before serving.

Notes

Diced onion or onion greens can be added in place of the onion flakes.

Nutrition