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.


  • 3-4 medium potatoes
  • 1 -3 tablespoons mayonaise (as you prefer)
  • 2 tablespoons vinegar
  • 1 tablespoon yellow mustard
  • 1 teaspoon salt
  • 4 eggs
  • Diced celery


  1. Boil potatoes and eggs in salted water. If you want to add the beetroot, also add them to the pot. Boil eggs for ~ 15 – 20 minutes; boil potatoes and beets until fork goes through.
  2. Dice the potatoes and add to a large bowl
  3. Stir in the diced eggs and celery
  4. Mix in mayonnaise, vinegar, and salt
  5. Serve chilled

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