Classic Potato Salad is the perfect potluck side dish that is great year-round. Calling for seven ingredients, this old fashioned potato salad recipe is easy to make and share.
Wash, then peel the potatoes with a vegetable peeler. Cut into ½” cubes.
Place the chopped potatoes in cold water in a large saucepan. Add a pinch of salt to season the water.
Bring the potatoes to a boil over high heat. Cook until fork tender, about 15 minutes.
When the potatoes are fork tender, drain the potatoes and let cool for 15-20 minutes. You can also rinse with cold water to stop the cooking processs.
Combine the mayonnaise with white wine vinegar, mustard and granulated garlic. Stir until smooth, then taste and add salt and pepper, if necessary.
Once the potatoes are cooled, toss with the egg and celery.
Pour the dressing on top of the potato mixture, and gently mix to combine.
Serve immediately, or store in the fridge, then serve when ready.
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Notes
Store in the refrigerator for up to a week in an airtight food storage container.Make ahead tip: Hard boil the eggs in advance, and leave in shells until time to make the potato salad. Boil the potatoes, and let cool in advance. You may put them in an airtight food storage container in the fridge and keep cool for a few days before mixing the ingredients of the potato salad.