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 Classic Potato Salad 

 
 
Usually on New Year’s Day, I serve a dinner of roast beef, or prime rib. And with that comes all the fixings. And one holiday dinner staple that may seem a little weird to some…Classic Potato Salad! 
 
But not just any potato salad; I’m serving grandma’s Classic Potato Salad!
 
My Mother-In-Law is is from the south. North Carolina to be exact, so she knows southern. Since her wedding back in the 50s, she has left the south, and has settled down in Los Angeles. She still has her southern roots, though, and that’s where this simple, easy, and oh so yummy recipe comes from.
 
 
 
Everyone loves Classic Potato Salad. And I feel that it is a wonderful dish to serve anytime of year, not just summer. Potato salad is something I serve almost every holiday. It is a side dish that not only does my family love, but it is a very affordable holiday side dish that is easy to make, and make ahead so that you can make other foods.
 
 
It adds a freshness to my holiday menu. When I make a big holiday dinner, the potato salad is the first to be devoured. And everyone always wants some to take home for leftovers. That why, when I am cooking for a large crowd, I always triple this recipe.
 
It truly is a family favorite!
 
 I wish you and yours a very happy new year full of health, wealth and happiness from my home to yours!
 
 
Ingredients:
2 1/2 pounds russet potatoes (peeled and cut into cubes)
1 1/2 cups mayonnaise 
1 cup diced celery (1-2 stalks)
1/2 cup diced carrots
7 hard boiled eggs (peeled and diced)
1 teaspoon salt
1/2 teaspoon ground black pepper
Fresh parsley for garnish
 
Directions:
In a large pot, boil cubed potatoes until fork tender. About 20-30 minutes.
Meanwhile in a large mixing bowl, add mayonnaise, celery, carrots, salt and pepper and mix until combined. When potatoes are done cooking, strain potatoes using a strainer. Add potatoes to mayonnaise mixture and add diced boiled eggs. Mix everything until mixed and combined. Cover and chill in refrigerator until cool. At least 6 hours or overnight. Garnish with fresh parsley when ready to serve.
If you like this recipe, check out these recipes below!

Chicken Egg Salad

 

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