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Our Favorite Potato Salad

July 21, 2020 by Lyuba Leave a Comment

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Potato salad is a classic side dish for barbecue parties and picnics and so easy to make ahead of time. This is my family’s favorite potato salad recipe loaded with soft gold potatoes, eggs, onions, and a simple mayo dressing. It’s an easy and delicious side with will compliment all the grilled meats, sandwiches, and salads.

mixed potato salad in a white bowl topped with diced chives and a pooden spoon and green onion shoots on the background

POTATO SALAD

Planning a backyard barbecue is always easy when you have family favorite recipes you can rely on. I can always count on a classic potato salad to satisfy everyone and compliment whatever I choose to throw on the grill. Whether it’s steaks, hot dogs, burgers, or ribs, this is our go-to potato salad.

There are no extra bells and whistles, no crazy ingredients, or competing flavors. Just a creamy taste of soft gold potatoes mixed with eggs and onions. I like to use both, green onions and sweet onions, for fresh and crunchy flavor with a little sweet touch.

You can easily pack this salad for a picnic and pick up a rotisserie chicken on the way. I can’t tell you how many times we’ve done that because it’s so easy and never disappoints.

chopped potatoes, eggs, onion, and green onion in a metal bowl with a small bowl of mayo and vinegar next to it and measuring spoons of mustard, salt, pepper, and garlic powder next to the mixing bowl

CAN I MAKE IT AHEAD OF TIME?

Absolutely! There are actually two ways to prepare this potato salad ahead of time. You can cook potatoes and egg the day before and make the salad when needed, or you can prepare the whole salad.

If you choose to cook potatoes and eggs a day before, make sure to cool it to room temperature and store it in the refrigerator until ready to make the salad.

I actually prefer to make the whole potato salad ahead of time because it gives the ingredients a chance to mingle and then it tastes so much better the next day. Just make sure to store prepared potato salad in the refrigerator, in a food storage container with a lid.

pouring in the mayo mixture over the chopped potatoes, onions, and eggs in a mixing bowl

HOW TO MAKE IT

Potatoes:

Rinse potatoes and place them in a pot that is big enough to hold them comfortably with room for more water on top. Fill the pot with cold water, enough to cover all the potatoes, and add salt and pepper. Bring water to boil and lower the heat to medium. Cook until potatoes are cooked through but not falling apart. You can check if potatoes are done by sticking a fork onto the middle of the biggest one to feel how easily it goes in.

Strain off all the water and let potatoes cool until easy to handle.

Eggs:

Place eggs into the pot and add enough cold water to cover the eggs.

Heat up the eggs and water over medium-high heat until water comes to a roaring boil. Immediately cover with a lid and take off heat.

Let eggs sit in the hot water, covered with a lid, for 10-13 minutes. (For extra large eggs, give it another minute or two.)

Take the eggs out and let them cool enough to handle.

Make the salad:

Once potatoes and eggs are cooled, dice both, and add it to a large mixing bowl. Dice sweet onion and green onions and add it to the bowl as well. Whisk together mayo, vinegar, salt, pepper, and garlic powder and mix it into the potato mixture.  Make sure to mix until all the ingredients are evenly incorporated.

Cover the bowl air-tight and store potato salad in the refrigerator for at least 2 hours, or until ready to serve.

mixing potato salad ingredients together in a metal mixing bowl with a light brown towel behind it

BEST WAYS TO STORE IT

It’s best to store potato salad in the refrigerator, in a food storage container with an air-tight lid. When stored properly, it should last for 3-4 days.

Make sure to keep the container air-tight either with the lid or plastic wrap. If using plastic wrap, make sure to use a new sheet after each time you open it.

To minimize exposure to bacteria and extend life of potato salad, use a clean spoon each time you take out some potato salad.

MORE RECIPES FOR BARBECUES AND PICNICS

Some of our other picnic favorites, besides potato salad of course, are Coleslaw and Smoked Mac and Cheese. If you have not tried it, Smoked Chicken Salad is another amazing and easy picnic recipe.

We always have classic sides with grilled burgers, grilled chicken legs, and smoked sausage.

using a wooden spoon to scoop out some potato salad from the white bowl

If you made any of my recipes and shared them on Instagram, make sure to tag me @grillingsmokingliving and #grillingsmokingliving so I can see all the things you tried!

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using a wooden spoon to scoop out some potato salad from the white bowl

Classic Potato Salad

This is my family’s favorite potato salad recipe loaded with soft gold potatoes, eggs, onions, and a simple mayo dressing.
Print Recipe
CourseSide Dish
CuisineAmerican
Keywordpotato salad, potatoes
Prep Time10 minutes
Cook Time20 minutes
Refrigerate:2 hours
Servings6 (serves 6-8)
Calories392kcal

Ingredients

  • 3 lbs gold potatoes
  • salt to cook potatoes
  • black pepper to cook potatoes
  • 6 eggs
  • 1 small sweet onion
  • 1/2 cup diced green onion

Dressing:

  • 1/2 cup mayo
  • 2 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • 2 tsp garlic powder
  • 1 1/2 tsp salt more if needed
  • 1 tsp black pepper
US Customary - Metric

Instructions

Potatoes:

  • Rinse potatoes and place them in a pot that is big enough to hold them comfortably with room for more water on top. Fill the pot with cold water, enough to cover all the potatoes, and add some salt and pepper.
  • Bring water to boil and lower the heat to medium. Cook until potatoes are cooked through but not falling apart. You can check if potatoes are done by sticking a fork onto the middle of the biggest one to feel how easily it goes in.
  • Strain off all the water and let potatoes cool until easy to handle.

Eggs:

  • Place eggs into the pot and add enough cold water to cover the eggs.
  • Heat up the eggs and water over medium-high heat until water comes to a roaring boil. Immediately cover with a lid and take off heat.
  • Let eggs sit in the hot water, covered with a lid, for 10-13 minutes. (For extra large eggs, give it another minute or two.)
  • Take the eggs out and let them cool enough to handle.

Potato salad:

  • Cube potatoes, peel and chop eggs, dice sweet onion and green onions, and add it all to the mixing bowl.
  • Whisk together mayo, vinegar, salt, pepper, and garlic powder and mix it into the potato mixture.  Make sure to mix until all the ingredients are evenly incorporated.
  • Cover the bowl air-tight and store potato salad in the refrigerator for at least 2 hours, or until ready to serve.

Notes

Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation. This is also calculated for the chicken and the marinade together.

Nutrition

Calories: 392kcal | Carbohydrates: 46g | Protein: 11g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 172mg | Sodium: 811mg | Potassium: 1117mg | Fiber: 6g | Sugar: 5g | Vitamin A: 333IU | Vitamin C: 49mg | Calcium: 69mg | Iron: 3mg

collage of two images of mixed potato salad in a white bowl on top and mixing bowl with unmixed ingredients on the bottom

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Let's get grilling!

Welcome, everyone! I’m Lyuba Brooke, come in, grab a beer, and head to the backyard. Here, I love to grill, barbecue, and share everything I make. You will find a ton of recipes for grilling, smoking, and the sauces to dip it in.

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