Quick and easy Potato Salad Recipe

Potato salad has long held a cherished place in the hearts and kitchens of people around the world. Potato salad’s universal appeal as a cherished accompaniment knows no cultural or culinary limits, establishing it as a favorite for both laid-back picnics and elaborate celebrations. Its enduring charm resides in its comforting presence, seamlessly enhancing a wide variety of main dishes with ease.

This versatile dish is celebrated for its creamy texture and balanced flavors, which are achieved through a harmonious blend of ingredients. A well-made potato salad stands out with its perfect combination of tender potatoes, tangy dressing, and a variety of add-ins that can range from crunchy vegetables to savory herbs. Each bite offers a delightful contrast of textures and tastes, making it a crowd-pleaser for both young and old alike.

My recipe that we use today, aims to capture the timeless appeal of potato salad while emphasizing ease and speed of preparation. By focusing on simple, quality ingredients and straightforward techniques, this quick and easy potato salad recipe ensures that you can enjoy the comforting qualities of this classic dish without spending hours in the kitchen. Whether you’re hosting a family barbecue, attending a potluck, or simply looking for a satisfying side dish, this potato salad is sure to enhance your dining experience with its familiar yet irresistible charm.

P.S. If you enjoy the potato salad then be sure to also check out our Olivier Salad recipe

Potato Salad

A quick and easy potato salad recipe that is easily changed to suit your own tastes.
Potato Salad Recipe
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Salad
Keyword: potato, salad


  • 3 med Boiled Potatoes that have had the skin removed
  • 4 lrg Eggs hard boiled
  • 1 pinch Salt
  • ¼ med Onion finely chopped
  • 4 tbsp Mayonnaise
  • 1 tsp Hot Mustard
  • 1 tbsp Parsley or Dill garnish
  • 1 Sprinkle Paprika

Instruction Video (please like and subscribe)


  • Boil both the potatoes and the eggs until cooked. Allow to cool to room temperature.
  • Peel the eggs and potatoes
  • Cut the potatoes and eggs into cubes approximately 2cm square and add them to your large salad bowl.
  • Finely chop the onion and add to the salad bowl.
  • Sprinkle with a pinch of salt.
  • Mix the mayonnaise with the mustard and add to the salad bowl.
  • Gently mix until all the contents of the bowl are covered with the mayonnaise mixture.
  • Serve and add a sprinkle of paprika for color. Add a little dill or parsley for garnish.

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Potato salad keeps well so it may be made the day before an event and stored in the refrigerator overnight.
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