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Potato Salad Mayonnaise

A classic creamy potato salad with veggies, perfect for picnics and gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds of potatoes peeled and diced
  • 1 cup of mayonnaise
  • 1 tablespoon of Dijon mustard
  • 1 small onion finely chopped
  • 2 celery stalks diced
  • 1 cup of diced pickles or relish
  • Salt and pepper to taste
  • 1 tablespoon of lemon juice optional

Equipment

  • Large pot for boiling potatoes
  • Colander for draining
  • Mixing bowl
  • Knife and cutting board
  • Measuring cups and spoons
  • Whisk or spoon for mixing

Method
 

  1. Start by placing the diced potatoes in a large pot of salted water.
  2. Bring the water to a boil and cook the potatoes for about 15-20 minutes, or until fork-tender.
  3. Once cooked, drain the potatoes in a colander and let them cool to room temperature.
  4. In a mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
  5. Stir in the chopped onions, celery, and pickles to the mayo mixture.
  6. Gently fold in the cooled potatoes, ensuring they are well coated with the dressing.
  7. Cover the salad and place it in the refrigerator for at least 30 minutes.
  8. Once chilled, give the salad a quick stir before serving.

Notes

For extra flavor, let the salad sit overnight in the fridge — it only gets better with time.