Country Potato Salad with Eggs

white bowl filled with country style potato salad on a wooden background with sliced tomatoes in the background

5 from 4 votes

Country Potato Salad with Eggs

This country style potato salad recipe is the ultimate comfort food. It's creamy, crunchy, flavorful and easy to prepare. Perfect for your family dinners and gatherings.

Prep Time15

Cook Time15

Total Time30

Course: Side Dish

Cuisine: American, Southern

Servings:

Calories: 328kcal

Author: Lori

Equipment

Ingredients

SALAD INGREDIENTS

6-8 medium Yukon Gold potatoes about 2 pounds
3 stalks celery chopped finely
¼ cup red onion chopped finely
3 eggs hard boiled, chopped

DRESSING INGREDIENTS

1 cup mayonnaise
2 teaspoons yellow mustard
¼ cup sweet pickle relish
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika plus more for garnish if desired

Instructions

Add potatoes to a large saucepan, cover with water, going 1-2 inches above the potatoes and cook until fork tender.
6-8 medium Yukon Gold potatoes
Remove cooked potatoes from the pan, drain and add to a large bowl filled with water and ice (this stops the cooking process and makes peeling easier). Leave in the ice water bath about 5 minutes before draining.
Remove skins from potatoes, rinse and cut them into small cubes.
In a large bowl add the chopped potatoes, celery, onions, relish and eggs.
3 stalks celery, ¼ cup red onion, 3 eggs
In a small bowl, combine the Dressing ingredients and whisk until well combined.
1 cup mayonnaise, 2 teaspoons yellow mustard, ¼ cup sweet pickle relish, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon paprika
Add the dressing to the potato mixture and stir gently to combine.
Cover and store in the refrigerator until ready to serve.

Notes

Adjust the ingredients to tailor to your taste preferences.
Substitute with red or russet potatoes.
This salad tastes best after it's been refrigerated for an hour.
You can make this dish up to 24 hours in advance and store in the frig until you're ready to serve.
Store leftover potato salad in an airtight container in the refrigerator for up to 5 days.

Nutrition