Potato Salad is a southern staple. It is also one of my husband and my own favorite side dishes. This recipe is a basic recipe. You can feel free to “doll it up” as you like with onions, sweet relish, bacon, chives, or any number of other add-ins. This simple Potato Salad recipe that includes both mustard and mayo is easily my favorite.
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Recommended Kitchen Tools
- Measuring Cups
- Measuring Spoons
- Colander
- Large Pot
- Fork
- Wooden Spoon
- Very Large Mixing Bowl
The potatoes are first cut into bite size pieces. I buy golden potatoes because the skins are really thin. I just leave the skins on. If you use a potato with a thicker skin (or just don’t like potato skins), you may certainly choose to peel the potato. I take all the shortcuts I can find. This allows the potatoes to cook quicker. I toss the cut potatoes and large eggs into a very large pot. I fill the pot with water covering all the potatoes and eggs. I added some salt and boiled both the eggs and potatoes together in one pot on medium high heat until the potatoes are fork tender.
Once the potatoes are fork-tender which means that a fork inserted into one of the biggest pieces doesn’t find any hard parts, I strain the eggs and potatoes in a colander. I pull the eggs from the colander, and let them cool to touch. The eggs can be placed under cold running water to cool them off quicker if you’re in a hurry. Once cooled, the eggs can be peeled.
The potatoes and peeled eggs get placed in a very large bowl. I use a wooden spoon to break apart the eggs. The mayo and mustard are added. The potatoes, eggs, mustard, and mayo are stirred until well mixed with using the spoon to break apart the eggs. Adjust salt and pepper to your liking. I didn’t add any.
Are you ready to make some Simple Potato Salad? Check out the recipe below!
Simple Potato Salad #Recipe with Mustard and Mayo
Ingredients
- 8 cups Golden Potatoes — cut into bite size pieces
- 10 Large Eggs
- 1 tsp Salt
- Water to cover eggs and potatoes in pot
- 1.5 cups Mayo
- 1 cup Mustard
- Salt and Pepper to taste — I didn’t add any
Instructions
- Cut potatoes into bite sized pieces
- Place potatoes and eggs into a large pot.
- Add water to the pot to cover the potatoes and eggs
- Add salt.
- Boil eggs and potatoes over medium high heat until the potatoes are fork tender.
- Once potatoes are tender, strain the eggs and potatoes in a colander.
- Allow eggs to cool and peel the eggs.
- Place tender potatoes and peeled eggs into a large mixing bowl.
- Use a wooden spoon to break apart the eggs.
- Add mayo and mustard to potatoes and eggs in bowl.
- Stir until well mixed.
- Add salt and pepper as needed. I didn’t add any.
- Enjoy!
If you liked this recipe, you might also like my Cheddar Ranch Biscuits!
View Comments (2)
This is so similar to how my mom makes it so thank you!! 😁
You are most welcome! I'm delighted to help.