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homemade potato salad
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Potato Salad

Prep Time 10 minutes
Cook Time 20 minutes
Servings 6
Author Kasey


  • 6-8 medium potatoes about 2 pounds
  • ¼ cup red onion chopped finely
  • 3 stalks celery chopped finely
  • 3 eggs hard boiled, chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika plus more for garnish if desired
  • ¼ cup sweet relish
  • 1 cup mayonnaise
  • 2 teaspoons yellow mustard


  • Add potatoes to large saucepan, cover with water, adding 1-2 inches above potatoes and cook until fork tender
  • Remove from water, add to a large bowl with water and ice to stop the cooking process and make peeling easier. Leave in ice water about 5 minutes
  • Remove skins from potatoes, rinse and cut into small cubes
  • Add to large bowl with chopped celery, onions and chopped eggs
  • In a small bowl, combine the other ingredients and whisk until well combined
  • Add to potatoes and stir to combine
  • Cover and store in refrigerator until ready to serve
  • Store leftovers in an airtight container