Nothing quite says American food like a good old fashioned potato salad and I love it. It is also a good basic recipe to know how to make. Basic potato salad is a great dish to take for potlucks, barbecues and picnics. It is also perfect for any casual supper. The recipe is easy to size up and down so you can make as little or as much as you want, depending on your need. I make a large batch at the beginning of the week and the kids will munch on it all week.
When I was at the store the other day I found a jar of, get this, dill relish! I don’t know if I have had my head in the sand, but I have never seen that before. So I grabbed a few jars and that is what I used in this recipe. I thought the dill relish was just a great time saver but if you prefer, just chop up some dill pickles.
Serve this potato salad alongside our Cranberry Blue Cheese Salad and grilled vegan burgers for the perfect picnic meal.
For more delicious vegetarian recipes, please visit our recipe page.
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| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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- 3 lb bag red potatoes cut into 2-3 inch cubes which is equivalent to 8 cups
- 6 eggs hard boiled, chopped
- 1 cup celery diced
- 1/2 cup green onions diced
- 1/2 cup dill relish or the equivalent measure of chopped dill pickles
- 1/2 cup mayonnaise
- 2 tbsp yellow mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
- paprika
Ingredients
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- Clean the potatoes with water. Cut the potatoes in half and then cut the halves into quarters, continue that process until you have 2-3 inch cubes of potatoes.
- Place the cut potatoes into a large soup pot and cover with water. Bring the water to a boil and let cook the potatoes until fork tender, about 15- 20 minutes. Strain in a colander and rinse with cool water.
- Strain the potatoes in a colander and rinse with cool water. Let sit until completely cool, about 10 minutes
- Place 6 eggs in a sauce pan and cover eggs with water. Bring the eggs to a boil, turn the heat off and let sit for 10-12 minutes in the water. When done, rinse with cool water and let cool. When they are cool, peel and chop the eggs.
- Place all the ingredients in a large mixing bowl and mix together gently.
- Start with 1/4 teaspoon of both salt and pepper and then if desired, add salt and pepper to your taste.
- Sprinkle the top with paprika to add a little color to your salad.
This Basic Potato Salad is gluten free, dairy free, and vegetarian.
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