Creamy Classic Homemade Potato Salad with Egg
This Classic Homemade Potato Salad recipe is the best I've made. It is super easy with a tangy, lemony, creamy mayonnaise-based dressing that I lighten up with Greek yogurt. The mix-in possibilities are endless with this tested-till-perfect, from-scratch recipe as your canvas
Servings: 8
Ingredients
- Kosher salt
- 2 lbs yukon gold potatoes or other waxy potato variety, peeled and cut in 3/4" cubes
For potato salad dressing:
- ½ cup mayonnaise
- ½ cup Greek yogurt or another 1/2 cup mayo
- 2 tbsp minced shallot or red onion
- Zest of lemon
- Juice of ½ lemon
- ½ tsp kosher salt
To assemble:
- ½ cup diced celery
- 2 tbsp capers see notes in post on substitutions/add-ins
- 3 chopped hard-boiled eggs optional
Instructions
- Bring a large pot of water to a boil with 2 tsp kosher salt per litre (see notes in post on why this matters). Add potatoes and return to a boil, then reduce heat to maintain a simmer. Cook covered until potatoes are fork tender.
- Drain potatoes into a colander and run cold water overtop until cool. Let potatoes stand in colander for 10 minutes to drain completely.
To make dressing:
- Whisk together all ingredients and set aside.
To assemble:
- Transfer cooled potatoes to a large mixing bowl. Add celery, capers and hard-boiled eggs and pour dressing overtop of it all. Use a large silicone spatula to gently fold the dressing in (use a sweeping motion to scrape the bowl under the potatoes and turn them over - it's just a gentle mixing method.)
Nutrition
Calories: 217kcal | Carbohydrates: 21g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 68mg | Sodium: 326mg | Potassium: 530mg | Fiber: 3g | Sugar: 2g | Vitamin A: 104IU | Vitamin C: 23mg | Calcium: 40mg | Iron: 1mg