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my nana’s delicious & easy potato salad recipe
a simple recipe that’ll knock your socks off, and will have your guests reaching for seconds.
Whenever we used to visit my nana – which was only twice per year considering how far away my dad’s parents lived; she always made sure to have potato salad on rotation. She also made sure I was in the kitchen helping her make it. Little did I know – she was preparing me to make this dish over and over for our family now that she’s passed on.
Below I will share our SECRET recipe and tips that will have your friends and family begging you to make this for your next holiday or get together. And, it always tastes better the next day! Win-win.
Tips
Potato types: You can use russet, red, or yellow. Red has become my favorite over the years as it’s easier to handle, less starchy, and requires less cook time as they are smaller than russets.
Onion types: Yellow onions work best for a milder flavor. For a bolder flavor, you can use red onion. Some folks strongly oppose onion (or other ingredients) – if so you can follow the below recipe and set a portion aside for the onion-averse, then add the onion for the rest!
To apple or not to apple?: I am a firm believer not to put apples in potato salad, I’ve tried it and it’s not for me. No judgment if that’s what you decide, but I don’t have a recommendation for that!
Portions: We are an eggy family – if you like a lot of egg and color in your potato salad, use the same amount of eggs as you do potatoes.
Pairings: My nana always made our potato salad for holidays alongside a ham and broccoli. Potato salad goes great with anything – barbecue, steak, ham, turkey, and so on. This is why it makes such a great side on holidays, especially if you have been asked to bring something to the occasion.
Serving timing: If making the potato salad in a pinch right before a meal, place the mixing/serving bowl in the freezer to make cold quickly. We usually do this 30 minutes before the meal is finished cooking.
Storing: Tastes AMAZING the next day as the flavors meld together. Store in an airtight container, or use aluminum foil or cling wrap. It’s best eaten within 2-3 days, but it never lasts that long in our house!
my nana’s delicious & easy potato salad recipe
Prep Time
15 minutes
Cook Time
30 minutes
Serves
6
Ingredients
- 6 red potatoes, boiled
- 6 eggs, hard-boiled
- 1 yellow onion, chopped
- 1 or 2 celery stalks, chopped
- 1 cup Hellman’s mayonnaise
- 1/2 packet Goya Salad & Vegetable seasoning
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/8 tsp paprika, sprinkled on top (optional)
- 1 carrot, shaved or chopped (optional)
Steps
1
Collect all necessary ingredients. Put 3 quarts of water to boil and begin peeling the potatoes.
6 potatoes
2
When the potatoes come to a boil, cook them until they are semi-firm by placing a fork in the potato to test tenderness. This typically takes anywhere from 15-25 minutes. They should not be too soft, as they will mush together when you mix the ingredients together.
3
As the potatoes are cooking, place a smaller pot of water to boil the eggs. Dice the onion, celery, and carrots (optional). The eggs will take 10 minutes to boil. Cool with cold water and peel.
6 eggs, 1 onion, 1 celery stalk
4
Once the potatoes and eggs are cooked, dice and place into a large bowl. Add the mayonnaise, onion, celery, carrots (if used), Goya, salt, and pepper. Mix together. Taste as you mix – you may decide to add more mayonnaise and/or Goya for extra moisture or flavor.
1 packet Goya Salad & Vegetable seasoning, 1/4 tsp salt, 1/8 tsp pepper, 1 cup mayonnaise
5
Place the bowl/serving dish in the refrigerator or freezer, depending on timing (see tips above). When ready to serve, sprinkle the top with paprika for color. Another option for coloring is to add shaved carrot pieces to the top.
1/8 tsp paprika
