Yoribang
SaladAmericanFree to use

Classic Potato Salad

Creamy picnic-style potato salad with eggs, celery, and pickles.

Serves 8

Prep 20 min

Cook 25 min

Classic Potato Salad
Photo: Ocdp, CC0, via Wikimedia Commons
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Ingredients

  • 3 lb Yukon Gold potatoes, peeled and cubed
  • 1 tablespoon salt, for the water
  • 1 tablespoon white vinegar
  • 3/4 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 4 hard-boiled eggs, chopped
  • 2 stalks celery, diced
  • 1/4 cup diced dill pickles
  • 2 green onions, sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika

Steps

  1. Step 1. Boil the potatoes in salted water for 10 to 12 minutes until tender. Drain and toss with the vinegar while hot.

  2. Step 2. Cool for 15 minutes.

  3. Step 3. Mix the mayonnaise, mustard, and salt. Fold in the potatoes, eggs, celery, pickles, and green onions.

  4. Step 4. Chill for at least 2 hours. Top with paprika.

Where this recipe comes from

Yoribang American classics by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of American comfort food: salads for sandwiches, macaroni and cheese, gravies, and the creamy casseroles that fill church suppers and weeknight tables. Where a casserole is traditionally made with canned condensed soup, these use a quick homemade sauce, or you can swap in a can.