Best Homemade Potato Salad Recipe (+Video)
Our all-time favorite potato salad recipe-simple and delicious, stuffed with chunks of potatoes, eggs and olives! It is the perfect complement to any barbecue or picnic. It is creamy and delicious, and everyone who has tried it will be amazed.
This potato salad is a popular side dish in summer and has all the barbecues and parties we attend. Broccoli salad and cheesecake fruit salad are other summer salads that are popular at parties!
A famous family recipe
We like potato salad, and our favorite recipe was my mother came up with a few years ago. It is creamy, delicious and easy to make. Over the years, I have learned to make it myself, and whenever I bring it to an event, people will ask for this side dish recipe.
For so long, my mother made it from memory, so we asked her to sit down and measure everything so that we could write it all down. I’m glad we did this, because we can all make and enjoy it anytime now.
What makes it so special? We like its creamy taste and taste. A mixture of mayonnaise, mustard and secret ingredients (kimchi juice), plus chunks of potatoes, eggs, olives and kimchi, make it so delicious.
How to make potato salad
This potato salad is easy to match. Cooking eggs and potatoes does take time, but they are simple steps and require very little work. Once you have done this, the remaining steps are easy.
Boiled potatoes: I boiled the potatoes whole. This is why russet potatoes need about 40 minutes to cook. Smaller potatoes may require less time. When you can easily pass the fork through the center, you can tell whether your potatoes are cooked.
Potato. Let the potatoes cool. Peel the skins and cut the potatoes into cubes. It doesn’t matter if they soften or fall apart. Put it in a large bowl.
hack. Cut the eggs into cubes and add them to the bowl. Cut the olives and the required amount of kimchi (we used 3) into small pieces and add them to the bowl.
mix. Add mayonnaise and mustard and mix well (add more or less mayonnaise according to your preference). Add salt and pepper and stir well. Refrigerate until ready to eat.
Potato salad without mayonnaise: If you don’t like mayonnaise, you can replace it with sour cream or Greek yogurt, although its taste will be slightly different.
Note: We like to make this the day before and let it be refrigerated for 18-24 hours, but this step is not necessary.
Recipe tips and frequently asked questions
The most suitable potato for potato salad? Different types of potatoes will produce different textures. If you want them to stay firm and keep their shape, you can use waxy potatoes like Yukon Gold or Red Potatoes.
If you want the potatoes to be slightly mashed while stirring, you can use starchy potatoes like russet (this is what we usually use).
Variety: I like the simple classic ingredients in this potato salad. Thankfully, these flavors go well with other ingredients, and you can add some of your favorite blends, such as:
- Sprinkle dill on top
- Add chili powder
- Sweet kimchi
- Chopped celery
- Bacon bit
- Dijon mustard
Can potato salad be made in advance? How to store it? Yes! In fact, I encourage early completion. I think once the taste has time to mix, it will be better the day after it is made.
Store in an airtight container in the refrigerator until needed. After that, you can refrigerate it for up to a week.
Made for the crowd
I find that about ½-1 potatoes per person (depending on how big your potatoes are) is a good estimate. This recipe uses 10-12 potatoes and is usually for 12-15 people.
- 12 people-1 batch
- 24-25 people-2 batches
- 36-40 people-3 batches
- 50 people-4 batches
If you are a fan of potato salad, you definitely want to try it. It is perfect at any time of the year, but it is especially wonderful at any time of your barbecue. The most important thing is that it is very well preserved, and it is a good leftover (if there are leftovers-ha!)
Sometimes there is nothing better than a home barbecue with delicious meat (such as pulled pork or steak) and baked beans and coleslaw! All this is great! We really hope you enjoy this recipe as much as our family. 😉
For more salad recipes, please check:
Preparation time 10 minutes
Cooking time 45 minutes
Total time 55 minutes
Calories 398 kcal
Author Little Luna
- 10-12 potatoes, we use a 5 pound bag
- 6-7 hard-boiled eggs
- 1 small can black olives
- 2 cups mayonnaise
- 1/4 cup kimchi juice
- Diced small dill pickles
- 1 tablespoon mustard
- Salt and pepper to bake
Put your potatoes in the pot and boil. Boil the potatoes for 40-45 minutes or until tender (the knife should pierce the potatoes easily).
When cooking potatoes, boil eggs. Peel them and set aside.
Let the potatoes cool. Peel the skins and cut the potatoes into cubes. It doesn’t matter if they soften or fall apart. Put it in a large bowl.
Cut the eggs into cubes and add them to the bowl. Cut the olives and the required amount of kimchi (we used 3) into small pieces and add them to the bowl.
Add mayonnaise and mustard and mix well (add more or less mayonnaise according to your preference). Add salt and pepper and stir well.
Refrigerate until ready to eat. (We like to make this the day before and refrigerate for 18-24 hours).
*Note: For a great tutorial on how to cook eggs, please click here.
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