This classic American potato salad is the perfect side dish for summer BBQs! Made with boiled eggs, this creamy recipe can be made ahead and tastes even more delicious the next day!
Place the potatoes and eggs in a pot filled with salted water.
Bring the water to a boil, then turn down the heat slightly to allow a rolling boil. Cook for 15-18 minutes or until potatoes are fork-tender.
Place remaining ingredients in a large mixing bowl and mix until well combined.
When potatoes are cooked, strain them and allow to cool, along with the eggs.
Peel the eggs and roughly chop into quarters.
Once the potatoes and eggs are completely cooled, add them to the bowl with the remaining ingredients.
Gently toss to combine all the ingredients and garnish with paprika and parsley.
Notes
You'll want to use waxy potatoes (e.g., Yukon gold, Red Bliss and fingerlings). These potatoes are creamier and keep their shape well after being cooked. I avoid Russet potatoes since they don't hold their shape well but it does make for a more "mashed potato" like potato salad.
Make sure to cut the potatoes evenly and start boiling them in cold water. This will help them cook evenly and hold their shape after cooking.
I prefer to peel skins because it makes for a creamier potato salad. However, you can totally leave the skin on if you want (just make sure to wash them thoroughly!)
This recipe can be easily made vegan by eliminating the eggs and using vegan mayonnaise. The other ingredients are all naturally vegan!