Homemade Potato Salad, a classic that never goes out of style. This timeless side dish is one your mom and grandmother probably made from scratch, and you can too. If you’re looking to cut back on processed food and get back to basics, this recipe is gluten free and delivers every time. It’s been a staple at barbecues and picnics for generations for good reason.
Potato salad goes with any summer favourite. Take it on a picnic with sesame baked chicken or serve it in your backyard with our summer favourite, Adobo Chicken. Be sure to serve simple grilled vegetables or raw veggies with hummus to get lots of variety in your weekly food choices.
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Ingredients
Potato Salad is typically served cold and made with a mayonnaise or mayonnaise-like dressing. Depending where you grew up the mandatory ingredients in potato salad will vary. The only constant ingredient is potatoes.
- Red potatoes & eggs - The base of my family potato salad.
- Radishes - Although I never liked radishes as a child they are mandatory in my potato salad.
- Celery - This gives a nice crunch to the salad.
- White onion - These are more mild and sweet compared to yellow cooking onions. Be sure to get a white one.
- Chives or green onion - We eat with our eyes first so go for some colour.
- Miracle Whip - This is one of those processed foods I still use.
- Dijon mustard
- Paprika - My grandmother always sprinkled paprika on top of her potato salad and so do I.
- Chive blossoms - A total bonus for gardeners who have chives right out their door.
See recipe card for exact amounts.
Substitutions
My salad has its' roots in Manitoba where my husband and I both grew up. Yet every family has their favourites so for your salad you can substitute or vary this recipe to suit your taste.
Eggs - Apparently they aren't mandatory and that was news to me!
Miracle Whip - My homemade mayonnaise is a bit runny. You could use a combo of mayo with sour cream to get the right consistency.
Dijon Mustard - Substitute with regular yellow mustard or dried mustard (powder).
Cucumber & pickle juice are two ingredients some people love to use.
Store Bought vs Homemade Potato Salad
Like many recipes it's easy enough to make from scratch but it takes more than a few minutes. Some people are happy reading labels and buying a gluten free version of everything. I'm intentionally trying to minimize the amount of processed food I eat so it's a mindset. I simply accept cooking as part of a healthy diet, I make the foods I enjoy and am always looking for, and sharing, tips and tricks to save time.
Get The Tools
A few tools make life in the kitchen easier and more enjoyable. Collect the ones you want and remember to use them.
- A small, infrequently used egg slicer is perfect when you need it and it might last a lifetime.
- The most basic kitchen tool is a good quality knife. My first real knife was a Victorinox 10-inch Chef's knife and I'm still using it 30 years later.
- Chef's knives are available in an 8-inch, 10-inch or 12-inch blade length and I recommend you go as big as you're comfortable with. You will quickly get used to the size so don’t be intimidated.
Top Tip
Grow some herbs! There are many herbs that are easy to grow and look nice in the garden. Chives you plant once and use them forever. Snipped chives as well as the chive blossoms can be used in many ways to make a WOW presentation.
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Homemade Potato Salad
Ingredients
- 3 eggs
- 2 lbs red potatoes
- 4-5 radishes, halved and sliced thin
- 2 stalks of celery, finely chopped
- ½ small white onion, finely chopped
- fresh chives, finely chopped (or 3 green onions, green part only)
DRESSING
- 1 cup Miracle Whip or mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon pepper
FINISHING
- paprika and/or chive blossoms
Instructions
EGGS
- Put eggs in a pot, cover with water and add vinegar. Bring to a boil over medium-high heat. Cover and turn heat off, leave for 10-12 minutes. Drain and run cold water over eggs until cool enough to handle. Peel and cool.
- Cut using an egg slicer putting them through the slicer in two directions directly into a large bowl. Set aside.
POTATOES
- Scrub and remove blemishes. Cut potatoes into similar size pieces for even cooking. Place in large pot and fill with cold water to cover. Bring to a boil over high heat. Reduce heat and simmer 15-20 minutes until cooked but not too soft. Drain and set aside to cool.
DRESSING
- Combine mayonnaise, Dijon mustard, salt and pepper. Set aside. Reserve some chopped chives for garnish.
ASSEMBLY
- In the bowl with the eggs, add potatoes, radishes, celery, onion and remaining chives.
- Pour dressing on top and gently fold in.
- Taste and adjust seasoning if needed. Chill for several hours to meld flavours.
- Serve in a glass bowl. Sprinkle with paprika and garnish with chopped chives and some blossoms if available.
Nutrition
More Summer Salads and BBQ Recipes
- Salad is my favourite category and although I make them year round, I do have a collection of summer salads and I think you should have one too.
- When it's grilling season many new recipe come back up on my radar. These are 29 grilling recipes I love and try to make ever year.
Junia
Hi can you send me the nutritional facts of these recipe. I need it on my research at school. Thank you
Cinde Little
Hi Junia! Unfortunately I cannot do that right now. We had some trouble with the feature that creates the nutritional label so until I get it fixed I can't give you that information. Sorry about that.