Search

World’s Best Potato Salad Recipe

potato salad in a white bowl

Potato Salad RecipeHands down, this easy potato salad recipe is the best I’ve ever had… EVER. And I’m proud to say it was passed down from my mom. She’s one amazing cook and I’m glad I paid attention for this recipe. My family loves how creamy and flavorful it is and I love that it’s a healthy potato salad. I usually make a large amount for a party but below is a potato salad recipe for a few people that serves 4-5.

Potato Salad Ingredients:

Note: I usually don’t measure out my ingredients but I wanted to see how healthy it is when I was making it. With the measurements below the entire salad was 845 calories and made 4 cups. One serving (1 cup) = 211 calories, 9.4 grams fat, 1.9 grams fiber, 5.9 grams protein according to my app ControlMyWeight ™ – Calorie Counter from CalorieKing.

  • 1 large russet potato (15-16 ounces)
  • 2 eggs
  • 1 small onion (2 ounces)
  • 1 small cucumber (4 ounces)
  • 1/2 cup Hellman’s Light Mayonnaise
  • Dash of salt
  • 1 tsp of Vinegar
  • 1 Tbsp of Hidden Valley Ranch dry powder

Potato Salad Recipe Directions:

  1. Hard boil 2 eggs until done, about 12 minutes Tip: Add the teaspoon of vinegar to the water before it starts to boil to keep the eggs from turning green and to peel easily.
  2. Meanwhile, peel the potato and cut into cubes. Add a dash of salt to water, add potatoes and boil until tender, about 5-7 minutes.
  3. Next chop onion and cucumber. Set aside.
  4. When you drain the potatoes, rinse with cold water to remove starch and stop cooking process.
  5. Leave potatoes in a strainer and put the chopped onion on top. This will help soften (slightly) the onions and release some of the flavors.
  6. Next, remove eggs from the burner and soak in cold water until ready to peel.
  7. Place potatoes and onions in a bowl, add mayonnaise. Before mixing mayo in, dump the ranch powder on top of mayo. Mix together.
  8. Peel eggs, chop and add to mixture.
  9. Add cucumbers.
  10. Mix and serve if you like it warm or chill in refrigerator until ready to serve.  If you are making it ahead and eating at home, we love this serving bowl set.  It has a bamboo lid and utensils.  If you’re traveling with your potato salad, we recommend these plastic bowls with lids from Komsx Biokips. They’re dishwasher safe, and the handles make them easy to carry.

Best Potato Salad Recipe

More Salad Recipes

While we think our potato salad is THE BEST, we also like this version of a Southern Potato Salad Recipe.  It has a few more ingredients like relish and celery.  Give it a try if you’re looking for more crunch and sweetness.  Big Daddy’s Grilled Blue Cheese and Bacon Potato Salad – while it’s a mouthful to say, it sure does hit a lot of tastebuds with its twist on potato salad.  And who doesn’t LOVE bacon??

For other salad ideas, be sure to visit Our Favorite Summer Salads post here.  In that post we share salad recipes using berries, pasta, and more.  And if you’re hosting a barbecue, we’ve gathered some affordable ideas you’ll love.  You can find inspiration for bbqs here.

Do you have a favorite recipe that screams “Share Me! I’m too good to keep as a family secret!” Tell us about it below!

Potato Salad

Ingredients
  

  • 1 large russet potato 15-16 ounces
  • 2 eggs
  • 1 small onion 2 ounces
  • 1 small cucumber 4 ounces
  • 1/2 cup Hellman's Light Mayonnaise
  • Dash of salt
  • 1 tsp of Vinegar
  • 1 Tbsp of Hidden Valley Ranch dry powder

Instructions
 

  • Hard boil 2 eggs until done, about 12 minutes Tip: Add the teaspoon of vinegar to the water before it starts to boil to keep the eggs from turning green and to peel easily.
  • Meanwhile, peel the potato and cut into cubes. Add a dash of salt to water, add potatoes and boil until tender, about 5-7 minutes.
  • Next chop onion and cucumber. Set aside.
  • When you drain the potatoes, rinse with cold water to remove starch and stop cooking process.
  • Leave potatoes in a strainer and put the chopped onion on top. This will help soften (slightly) the onions and release some of the flavors.
  • Next, remove eggs from the burner and soak in cold water until ready to peel.
  • Place potatoes and onions in a bowl, add mayonnaise. Before mixing mayo in, dump the ranch powder on top of mayo. Mix together.
  • Peel eggs, chop and add to mixture.
  • Add cucumbers.
  • Mix and serve if you like it warm or chill in refrigerator until ready to serve.  If you are making it ahead and eating at home, we love this serving bowl set.  It has a bamboo lid and utensils.  If you're traveling with your potato salad, we recommend these plastic bowls with lids from Komsx Biokips. They're dishwasher safe, and the handles make them easy to carry.

Notes

If you are making it ahead and eating at home, we love this serving bowl set.  It has a bamboo lid and utensils.  If you're traveling with your potato salad, we recommend these plastic bowls with lids from Komsx Biokips. They're dishwasher safe, and the handles make them easy to carry.
Tried this recipe?Let us know how it was!
Facebook
Twitter
Pinterest
Reddit
You may also like

1 thought on “World’s Best Potato Salad Recipe”

  1. Pingback: Affordable barbecue ideas | Cheap Backyard Summer Barbecue

Leave a Comment

Search
Share
Facebook
Pinterest
THE 411

Sisters. Best Friends. Opposites. More about us.

Featured Posts
Sign Up for Newsletter
  • This field is for validation purposes and should be left unchanged.

For more crockpot tips, get our FREE book:

  • This field is for validation purposes and should be left unchanged.

For more crockpot tips, get our FREE book:

  • This field is for validation purposes and should be left unchanged.