Potato-Egg Salad

This simple potato salad recipe is my fave for two reasons: it’s extremely quick and easy to make, and it requires the basic of ingredients. This means I can make it with what I have in the kitchen, and whenever I crave a little potato salad. And of course, it can be refrigerated for up to 3 days and still taste delicious! Sometimes I add boiled beetroot if I have them available, but that’s absolutely optional. For the beetroot option, visit my other Beetroot-Potato Salad recipe for more information on the process and nutrition info!

This recipe serves 8.


  • 8 medium potatoes (preferably red potatoes because they are waxy, so they retain their shape after being boiled)
  • 1 1/2 cups mayonaise
  • 2 tablespoons cider vinegar
  • 1 tablespoon yellow mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 celery ribs, sliced
  • 1 cup onion, minced
  • 5 eggs


  1. Boil peeled potatoes and eggs in salted water. If you want to add the beetroot, also boil them (but separately as beetroot turns the water pinkish).
  2. Dice the potatoes (and beetroots if you are adding them) and add to a large bowl
  3. Mix together mayonnaise, cider vinegar, salt, and pepper in a separate bowl
  4. Add to potatoes
  5. Add the onion and celery
  6. Stir in the diced eggs
  7. Serve chilled

NOTE: It’s important to follow these steps as opposed to just mixing all the ingredients in order to achieve the perfect consistency.

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