This potato salad is a classic dish that brings comfort and flavor to any meal. Perfect for picnics, barbecues, or as a side dish, it combines creamy mayonnaise with the tang of mustard and the crunch of celery and onion. It's a simple yet delicious recipe that will surely become a favorite.
Most of the ingredients for this potato salad are common pantry items. However, if you don't usually keep celery or onion on hand, you might need to pick these up at the supermarket. Fresh celery adds a nice crunch, while onion provides a subtle sharpness that balances the creaminess of the mayonnaise.

Ingredients for Potato Salad Recipe
Potatoes: The base of the salad, providing a hearty and starchy component.
Mayonnaise: Adds creaminess and binds the salad together.
Mustard: Gives a tangy flavor that complements the mayonnaise.
Salt: Enhances the overall flavor of the dish.
Black pepper: Adds a bit of heat and depth to the salad.
Celery: Provides a crunchy texture and fresh flavor.
Onion: Adds a sharp, savory note to balance the creaminess.
Technique Tip for This Recipe
When boiling potatoes, start them in cold water and bring to a gentle boil. This ensures even cooking and prevents the potatoes from becoming mushy. Adding a pinch of salt to the water can enhance the flavor of the potatoes.
Suggested Side Dishes
Alternative Ingredients
potatoes - Substitute with cauliflower florets: Cauliflower provides a similar texture and can be a lower-carb alternative.
mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a tangy flavor and is a healthier option with more protein.
mustard - Substitute with dijon mustard: Dijon mustard has a more refined taste and can add a bit of sophistication to the salad.
salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile compared to regular table salt.
black pepper - Substitute with white pepper: White pepper has a milder taste and can blend more seamlessly into the salad.
celery - Substitute with cucumber: Cucumber adds a refreshing crunch and a slightly different but pleasant flavor.
onion - Substitute with shallots: Shallots offer a milder, sweeter taste compared to regular onions, making them a great alternative.
Other Alternative Recipes Similar to This Dish
How to Store or Freeze Your Dish
Ensure the potato salad is completely cooled before storing. This prevents condensation, which can make the salad watery.
Transfer the potato salad to an airtight container. This helps maintain freshness and prevents the salad from absorbing any unwanted odors from the refrigerator.
Store the container in the refrigerator. The potato salad can be kept for up to 3-5 days. Always check for any signs of spoilage before consuming.
If you plan to freeze the potato salad, be aware that the texture may change. Mayonnaise and celery can become watery and lose their crispness after thawing.
To freeze, place the potato salad in a freezer-safe container or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn.
Label the container with the date. Frozen potato salad is best consumed within 1 month for optimal taste and texture.
When ready to use, thaw the potato salad in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
After thawing, stir the potato salad well. You may need to add a bit more mayonnaise or mustard to restore its creamy consistency.
Always taste the potato salad after thawing and adjust the seasoning if necessary. Fresh herbs or a splash of lemon juice can revive the flavors.
How to Reheat Leftovers
Microwave Method:
- Place the potato salad in a microwave-safe dish.
- Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
- Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
- Check the temperature and heat in additional 30-second intervals if needed.
Stovetop Method:
- Transfer the potato salad to a non-stick skillet or saucepan.
- Add a splash of water or broth to prevent sticking.
- Heat over medium-low heat, stirring occasionally, until warmed through, about 5-7 minutes.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Spread the potato salad evenly in an oven-safe dish.
- Cover with aluminum foil to retain moisture.
- Bake for 15-20 minutes, stirring halfway through to ensure even heating.
Steamer Method:
- Place the potato salad in a heatproof bowl that fits inside your steamer.
- Fill the steamer with water and bring to a boil.
- Place the bowl in the steamer and cover.
- Steam for about 5-10 minutes, or until heated through, stirring occasionally.
Essential Tools for Making Potato Salad
Pot: Used to boil the diced potatoes until they are tender.
Strainer: Essential for draining the boiled potatoes after cooking.
Mixing bowl: A large bowl to combine mayonnaise, mustard, salt, and pepper, and later to mix in the potatoes, celery, and onion.
Measuring cups: Used to measure out the mayonnaise and diced potatoes accurately.
Measuring spoons: Necessary for measuring the mustard, salt, and black pepper.
Knife: For chopping the celery and onion.
Cutting board: A surface to safely chop the celery and onion.
Spatula: Useful for mixing the ingredients together in the bowl.
Refrigerator: To chill the potato salad for at least 1 hour before serving.
How to Save Time on Making This Recipe
Pre-cook potatoes: Boil potatoes in advance and store them in the refrigerator. This will save you time when you're ready to assemble the potato salad.
Use pre-chopped veggies: Purchase pre-chopped celery and onion from the store to cut down on prep time.
Mix dressing ahead: Combine mayonnaise, mustard, salt, and pepper the night before. This allows the flavors to meld and saves time on the day of preparation.
Chill quickly: Spread the potato salad in a thin layer on a baking sheet to cool it faster before chilling in the refrigerator.

Potato Salad Recipe
Ingredients
Main Ingredients
- 4 cups Potatoes, diced peeled if desired
- 1 cup Mayonnaise
- 1 tablespoon Mustard
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- ½ cup Chopped Celery
- ¼ cup Chopped Onion
Instructions
- 1. Boil potatoes until tender, about 15-20 minutes. Drain and let cool.
- 2. In a large mixing bowl, combine mayonnaise, mustard, salt, and pepper.
- 3. Add cooled potatoes, celery, and onion to the bowl. Mix well.
- 4. Chill in the refrigerator for at least 1 hour before serving.
Nutritional Value
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