Growing up, my mom always made the best potato salad—with hard-boiled eggs on top—just like my version! It’s safe to say that this is my mom’s version of potato salad except she doesn’t use relish. I’ve always loved going over to her house and watching her make this dish. What’s even more fun is eating it, of course! If you love potato salad as much as we do, then you’ll love my mayo free Mediterranean Greek Potato Salad and my mouthwatering German Potato Salad recipes!
Potato salad always reminds me of summertime as a kid, without a care in the world and surrounded by good home cooked comfort food. It also reminds me of my dad barbecuing in the backyard. You don’t have to eat it exclusively in the summer, but it seems to be more popular in the hotter months. Although it gets a bad rap for being a bit unhealthy, it actually contains healthy ingredients.
My insanely delicious potato salad recipe contains potatoes, eggs, celery, onion, relish, garlic powder, onion powder, yellow mustard, salt, pepper, mayonnaise, and paprika and is done in less than an hour, from start to finish.
Ingredients in Potato Salad
Potatoes. The main ingredient, potatoes, are cooked to near tender and add a savory and heavenly flavor to this salad. Potatoes get a bad rap for being packed with carbs, but they’re an excellent source of fiber which can help you lose weight by keeping you fuller for longer. They also contain potassium, vitamins C and B6.
Eggs. Hard-boiled eggs are key in this potato salad recipe as they provide a delicious flavor and have been shown to improve your cholesterol, help you lose weight, provide a great source of vitamins A, B5, B6, B12, D, E, and K, not to mention selenium, calcium, and zinc.
Celery. Celery contains vitamins A, C, and K, and is filled with fiber. It gives this salad a fresh and light crunch and provides numerous health benefits including antioxidants, flavonoids, and vitamins. It has a high water content and also contains potassium, calcium, and folate. It’s great for relieving constipation too.
Yellow onion. Like celery, onion gives this salad a good, hearty crunch, not to mention the host of nutritional benefits it offers. Onions contain numerous antioxidants and compounds that help fight inflammation, decrease triglycerides, and reduce cholesterol.
Dill pickle relish. Fermented pickles such as dill pickle relish help with digestion, help fight disease, may reduce muscle cramps, and can stop sugar spikes. Dill pickle relish provides flavor and blends with the other ingredients to create a pickly flavor. The antioxidants in pickles reduce damaging free radicals. Free radicals occur by living everyday modern life. Help fight free radical damage by packing on the antioxidants. Basically, eat your fruits and vegetables.
Garlic powder. Just a pinch of garlic powder is all that’s needed. Not only does garlic powder pack a punch with a small amount, but garlic powder has shown to help regulate blood pressure, balance cholesterol levels, increase your immune system function, and has anti-cancer properties.
Onion powder. In combination with the rest of the ingredients, just a touch of onion powder gives the recipe flavor and a delicious taste. As mentioned above, onions (and onion powder) can alleviate cardiovascular problems, can help manage diabetes, reduce your risk of cancer, and increase your immune system function by keeping you healthier and protecting you from the common cold.
Mustard. A small touch of yellow mustard goes a long way in this dish. Not only is it tasty, but yellow mustard may protect against certain cancers, may lower blood sugar levels, may protect against infections, and aids in metabolism, among many other positive attributes that mustard contains.
Salt. Salt blends in with the other ingredients and just a little bit is enough to provide flavor. Salt also helps with hydration, supports a healthy nervous system, and balances electrolytes.
Pepper. Black pepper is my favorite spice and I can’t get enough of it. Pepper contains a larger number of antioxidants, exhibits anti-inflammatory properties, may lower cholesterol, may benefit your brain, may improve blood sugar, and is an excellent source of manganese.
Mayonnaise. Although mayo is brimming with fat, it only has 1 gram of carbohydrates per serving (at least my generic store brand olive oil may does). This recipe doesn’t overly pack on the mayo, but mayo does help keep the ingredients sticking together and provides moisture. The flavor it adds to the potato salad is unbeatable!
Paprika. Paprika contains capsaicin, a compound found in peppers that offers a variety of health benefits, not to mention delicious taste. Dr. Josh Axe’s article refers to it as an “antioxidant-rich spice that fights disease.”
How to Make the Best Potato Salad
STEP 1: Bring a large pot of salted water to a boil. Add the peeled potatoes and cook until tender. Drain the water and add the potatoes to a large bowl. Mash the potatoes with a potato masher.
STEP 2: To cook the eggs, place them in a small pot with just enough water to cover. Turn the heat on high and set a timer for 20 minutes. As soon as the timer is up, remove them from heat and place them in the sink under running cold water. Let the water sit for about 5 minutes, then add more cold water. Remove the eggs from the pot and then peel and chop them.
STEP 3: Add the potatoes, celery, onion, relish, garlic powder, onion powder, mustard, salt, pepper, and mayonnaise to a bowl and mix well. Add the hard-boiled eggs on top. Sprinkle with paprika.
STEP 4: If you make this side dish, don’t forget to leave a rating and comment!
You’ll love these side dishes!
Authentic Hawaiian Macaroni Salad
Final Thoughts
Finally, if you make this Potato Salad, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Potato Salad
Ingredients
- 6 potatoes
- 5 eggs
- 1½ c celery chopped
- ½ c yellow onion diced
- 2 tbsp dill pickle relish
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 tbsp yellow mustard
- salt to taste
- pepper to taste
- ¼ c mayonnaise can sub Miracle Whip
- paprika for sprinkling
Instructions
- Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, but firm—about 20 minutes. Drain, cool, peel and chop or mash with a potato masher.
- Put the eggs in a small saucepan and cover just to the top of the eggs. Set the heat on high and start a 20-minute timer. When the water boils, may need to lower the heat setting slightly. When the timer is up, immediately pour out the hot water and refill the saucepan with cold water, which will stop the cooking. After 5 minutes, dump out the water and put additional cold water in it, and let cool. Once they’re cool, chop them.
- In a large mixing bowl, add the potatoes, chopped eggs, chopped celery and onion, relish, garlic powder, onion powder, mustard, salt, pepper, and mayonnaise. Sprinkle with paprika. Let cool in the refrigerator and serve cold.
- If you make this recipe, don't forget to leave a rating and comment!
Nutrition (per serving)
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Elise’s Kitchen Favorites
Hi Elise,
love following your blog and instagram 🙂
I will definately try this recipe (and also have a further look at that delicious key lime pie…
Best wishes
Line
Hi Line,
Thank you so much for your kind words! The key lime pie is amazing! Let me know what you think!
All the best,
Elise 🙂