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Home-Style Potato Salad Recipe

Staff Writer
Home-style Potato Salad
Robert Rabine

Home-style Potato Salad

This is potato salad in its truest form, just like Mom used to make.

Click here to see 9 Summer-Ready Potato Salads. 

Deliver Ingredients


  • 3 pounds russet potatoes washed, peeled and quartered
  • 1 clove garlic, smashed
  • 3 tablespoons cider vinegar
  • 3 ribs celery chopped into a ¼-inch dice
  • ½ small yellow onion, minced
  • 4 hard-boiled eggs, peeled, rinsed and roughly chopped
  • 3 tablespoons parsley, minced
  • 1 ¼ cups mayonnaise


Place the potatoes in a 3 quart saucepan and fill cover with cold water. Bring the water to a boil and cook gently until the potatoes until easily pierced with a fork. Be careful not to overcook them. Remove and drain into a colander. Place the potatoes back into saucepan and fill with cold water to cool them down.

Rub a large stainless steel bowl with the smashed garlic and discard. Add the potatoes while still warm and drizzle them with 3 tablespoons of cider vinegar. Toss well to coat the potatoes, being careful not to mash them. Add the remaining ingredients and mix well to combine with a rubber spatula. Refrigerate immediately.

Potato Salad Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Potato Salad Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.

Potato Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.