This potato salad recipe is an easy make-ahead gluten free party staple. Made with potatoes, eggs, onions, and mayonnaise, this potato salad is perfect for celebrations, holidays, and even a weekly dinner side!
I love to make this potato salad recipe for holidays, especially Memorial Day and the Fourth of July because it offers a cool food choice in the summer heat. I always pair it with this refreshing watermelon feta salad and this patriotic charcuterie board. I also love making it as a side with dinner and for any summer barbecues because who doesn’t love potato salad?
What You’ll Need To Make This Potato Salad Recipe
How To Make The Best Potato Salad
1. Boil the Potatoes
- Â Â Wash and scrub the potatoes. Then, cut them into evenly sized chunks.
-   Place them in a large pot of salted water and bring to a boil.
- Â Â Cook until tender, about 15-20 minutes. Test with a fork – they should be soft but not falling apart.
- Â Â Drain and allow to cool slightly.
2. Cook the Eggs.
- Hard boil the eggs in boiling water for about 9 minutes, or until cooked to your liking.
- Once done, cool slightly, peel, and chop.
3. Prepare the Dressing
- Â Â In a large bowl, whisk together the mayonnaise, Dijon mustard, garlic powder, salt, and pepper.
4. Combine Ingredients
- Â Gently fold in the chopped hard-boiled eggs, garlic powder, pinch of ground pepper, red onion and mix it with the dressing.
5. Chill
- Â Â Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
6. Serve
- Â Â Before serving, taste and adjust seasoning if necessary. Garnish with fresh parsley or dill if desired.
Potato Salad Recipe
As an Amazon Associate and Walmart Partner, I earn from qualifying purchases.
Ingredients
- 2 lbs potatoes Yukon Gold or red potatoes work well
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tsp garlic powder
- 1/2 tsp salt
- 3 hard-boiled eggs chopped
- 1/2 cup red onion finely chopped
- 1/4 tsp ground pepper
- Fresh parsley or dill for garnish optional
Method
- Â Â Wash and scrub the potatoes, then cut them into evenly sized chunks.
- Place them in a large pot of salted water and bring to a boil.
- Cook until tender, about 15-20 minutes. Test with a fork; they should be soft but not falling apart.
- Â Â Drain and allow to cool slightly.
- Boil the eggs for about 9 minutes. Cool, peel, and chop.
- Ina large bowl, whisk together the mayonnaise, Dijon mustard, garlic powder, salt, and pepper.
- Gently fold in the chopped hard-boiled eggs, garlic powder, pinch of ground pepper, red onion and mix it with the dressing.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, taste and adjust seasoning if necessary. Garnish with fresh parsley or dill if desired.
