Easy Potato Salad Recipe

Close up shot of Potato Salad in a bowl
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One thing we can usually count on seeing at any large social gathering is Potato Salad. Of course, everyone has their opinion of what makes a good potato salad. Some people might even come to heated debates about whose potato salad is the best. A good potato salad should combine creamy, tangy, salty, fresh flavors with silky and crunchy textures. This recipe will easily stand alone in the potato salad race by being simply delicious.

Author: Rachel Ottier-Hart
Average: 5 (7 votes)
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins



Peel, wash, and rinse the potatoes before chopping them into bite-sized pieces.
Using a pot, bring 2 quarts of water to boil with one teaspoon of salt.
Once the water is boiling, add the potatoes to the pot and cook for 8 minutes.
At the 8-minute mark, test the potato to make sure it is cooked, and the texture is slightly firm to the touch. If undercooked, allow cooking for another 3-5 minutes.
Remove the pot from the heat and strain the potato into a colander to remove all excess water.
Place the potatoes into a bowl and rest in the fridge on the top shelf for 20 minutes or until cool to the touch.
Add the remaining ingredients into a bowl, add the remaining ingredients and mix thoroughly until completely combined, and add salt and black pepper to taste.
Store in the fridge until ready to mix with the cooled potatoes
Once the potatoes have cooled, add the dressing to the potatoes and incorporate them until the potatoes are evenly coated with the sauce.
Return the bowl to the fridge and allow the mixture to marinate and the temperature to be cold.
Serve a large scoop onto a plate as a side dish for Lemon Garlic Chicken or on its own and enjoy.

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