Total Time
Prep 15 mins
Cook 11 mins

This is my favorite way to make potato salad. I prefer it warm but eat it cold also. The measurements are all approximate.


  1. Scrub the unpeeled red potatoes under running water and cut into 1-inch cubes.
  2. Place in sauce pan with eggs and enough water to cover both by about 1/2 inch.
  3. Bring to a boil, reduce heat and boil for 11 minutes.
  4. Drain.
  5. Peel and chop hard boiled eggs and add to potatoes in a mixing bowl.
  6. Mix in mayo, using enough to coat all the potatoes evenly. Add mustard and stir to distribute.
  7. Salt and pepper to taste. I use a lot of salt. Serve warm within the hour or chill for later.


Most Helpful

I like my Potato Salad pretty basic as well. I can eat it both hot or cold, but prefer it cold. Usually I add another boiled egg (or two), a little chopped sweet pickle, and a dash of celery seed. Nothing beats a good old potato salad, and it goes well with everything, EXCEPT Cheerios!

MSippigirl August 02, 2013

Perfect for onion-hating-mustard-lovers (ok, so I added a good deal more mustard in order to qualify for that statement ;]) It's very yummy

Assia August 22, 2009

Simple yet wonderfully delicious. This is my kind of potato salad.

lindak748 September 24, 2007

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