Basic Potato Salad
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
A basic potato salad that can be used as a base for other other styles of potato salad.
  • 3 Baking Potatoes (1.5-2 lbs of potatoes), cleaned and scrubbed
  • ¼ Red Onion, finely chopped
  • 1 Stalk Celery with leaves, finely chopped
  • 1-2 tbs dill pickle relish
  • 1-2 tbs yellow (salad) mustard
  • ½-1 cup mayo
  • ¼-1/2 cup Italian Dressing or vinaigrette
  1. Cut the cleaned and scrubbed potatoes into uniform chunk, around ½ inch. Place in salted water and bring to a boil.
  2. Once boiling check the potatoes regularly and remove from heat as soon as a fork will easily pass into them. Do Not Overcook. Drain immediately. Depending on the size of the chunks this is about 10-15 minutes.
  3. Allow the potatoes to sit in the strainer for 2-3 minutes until the excess moisture steams away.
  4. Put the potatoes in a bowl and lightly coat them with Italian dressing. Do this while the potatoes are hot. Allow the potatoes to cool to room temperature.
  5. When the potatoes are cool add the onion, celery, ½ the relish, ½ the mayo, and ½ the mustard. Gently mix and see if the consistency and taste of the salad is appropriate. Slowly add more mayo and mustard to adjust the consistency.
  6. Dill relish is a preference. You need a little. However, start at the low end and add more if necessary.
  7. Chill at leas 2 hours in the refrigerator. Overnight is better. Check the consistency before you serve. It may need a bit more mayo or mustard.
  8. Do not hesitate to experiment with flavors. Different mustards, more onion or celery, adding grated carrots, slice radishes, olives, cheese, fresh herbs bacon, or chopped egg are all possibilities.
Recipe by Right Size Life at