From Scratch Potato Salad Recipe
There are few foods that bring as much stick-to-your-ribs comfort as from scratch potato salad.
Jump to RecipeI think one of the reasons I love potato salad so much is its simplicity. Rich, hearty potatoes. Creamy mayonnaise, and then whatever else you want to throw in there. Peas? Sure! Shallots? Go for it. Bacon bits? Even better.
For farmers and homesteaders, a basic potato salad can be made with ingredients you grow or raise yourself. Those are some of my favorite types of meals.
I whipped up this from scratch potato salad recipe over the weekend when my Mom and Grandma visited. It was beautiful weather outside so we decided to do a picnic-style lunch and grill out. A midwestern picnic just isn’t complete with out some sort of “salad” that is tossed around in a thick smattering of mayonnaise or Miracle Whip.
Ingredients for From Scratch Potato Salad
Like I mentioned earlier, potato salad can be a “everything but the kitchen sink” scenario. There’s no limit to what sort of additions you can make to yours. If there is an aspect of my recipe you don’t like, don’t use it! Bare minimum you need potatoes and the mayo dressing.
- 2 Pounds Red Potatoes
- 4 Hard Boiled Eggs
- 2 Dill Pickles
- 1/4 Cup pickle juice
- 2 Tablespoons dried or fresh parsley
- 1 Batch of Mayonnaise as explained below (or roughly 1 cup store bought)
- Salt and Pepper to Taste
Supplies for From Scratch Potato Salad
Nothing too fancy here but you will make a nice pile of dishes for yourself.
The Mayo
- Blender or food processor
- Measuring Cups
- Measuring Spoons
The Hard-Boiled Eggs
- Small stock pot
- Lid
- Or whatever supplies you like for making hard boiled eggs
The Potatoes and Salad
- Large Stock Pot
- Strainer
- Rubber Spatula
- Large Bowl
- Cutting Board
- Knife
Can this recipe be made ahead of time?
Absolutely! This potato salad will keep well in the fridge for 1-3 days. Once you hit day four things start to get kind of runny.
You could also make ahead certain aspects of the recipe and combine it all later. You could boil the potatoes, hard boil the eggs, and make the mayo in advance.
How to Make From Scratch Potato Salad
You can make this in whatever order you like. If you are trying to save on time, I would get the potatoes and eggs boiling first, then make the mayo while you wait for those to finish.
The Mayo
This recipe is completely from scratch so you will need to make your own mayonnaise. Don’t panic, this is very easy to do.
Combine the following ingredients in a blender or food processor:
- 1 egg
- 2 Tablespoons lemon juice, white wine, or substitute 1 Tbsp water and 1 Tbsp vinegar
- 1/4 cup olive oil or other plain oil
- 1/2 tsp mustard powder
Blend that all together until smooth.
Now, start the blender or food processor. Take 3/4 cup of the chosen oil and slowly drizzle it into the mixture. We’re talking an itty bitty stream here. Within a few seconds it will start to thicken up.
Remove it from the blender and season with salt and pepper to taste. You can also add in a little cayenne pepper, paprika, or other herbs you want to try out.
This little recipe will make just enough for the potato salad. If you want extra, go ahead and double the proportions.
Hard Boiled Eggs
Place four eggs in a small stock pot and cover with water. Place on the stove over high heat.
Bring to a boil. Turn off the heat and cover the eggs. Set a timer for 12 minutes. When the timer goes off, pour the hot water off the eggs and immediately run cold water over them.
Peel the eggs, chop into the desired size, set aside.
Boiling Potatoes
Wash two pounds of red potatoes. If you want to peel them go ahead.
Next, cut them into bite sized cubes.
Add the potatoes and about 2 tsp of salt to a stock pot. Cover with water.
Place on the stove over medium heat and bring to a rolling boil. Reduce the heat to a simmer, and cook the potatoes until you can easily poke them with a fork.
Drain through the colander and give them a rinse.
Assembling the Potato Salad
Take two dill pickles (sweet pickles also work) and dice them up.
Toss them in a large mixing bowl along with the potatoes, chopped eggs, and mayonnaise.
Coat all the ingredients in the mayo by gently scooping and stirring the ingredients altogether.
Next, pour in 1/4 cup of pickle juice. This gives the salad a nice tang.
Fold this in to the mixture.
Lastly, add 2 Tablespoons of parsley and salt and pepper to taste. The parsley looks nice on top, so you can stir that in later or stir it in, then add a little more for garnish.
What else can I add to the potato salad?
Oh man the sky is the limit! Here are some ideas…
- Green Onions
- Onion
- Bacon
- Peas
- Shredded Carrot
- Caraway Seed
- Paprika
- Peppers
- Diced cucumber
Doesn’t hurt to try different combinations.
How to Store Potato Salad
Potato salad keeps best in glass airtight containers in the fridge. It holds great for the first day or two, then starts to go downhill pretty quick.
Potato salad does not freeze well. The potatoes will get gritty and the whole thing will be a soupy mess when thawed.
Pin it for Later
From Scratch Potato Salad
Equipment
- Blender or food processor
- Measuring Cups
- Measuring Spoons
- Small stock pot
- Lid
- Large Stock Pot
- Strainer
- Rubber Spatula
- Large Bowl
- Cutting Board
- Knife
Ingredients
Potato Salad
- 2 Pounds Red Potatoes
- 4 Hard Boiled Eggs
- 2 Dill Pickles
- 1/4 Cup pickle juice
- 2 Tablespoons dried or fresh parsley
- 1 Cup Mayo recipe included
- Salt and Pepper to Taste
Mayo
- 1 egg
- 2 Tablespoons lemon juice white wine, or substitute 1 Tbsp water and 1 Tbsp vinegar
- 1 cup olive oil or other plain oil
- 1/2 tsp mustard powder
Instructions
Mayo
- Combine the mayo ingredients in a food processor EXCEPT 3/4 cup oil.
- Blend that all together until smooth.
- Start the blender or food processor with the lid on.Take 3/4 cup of the chosen oil and slowly drizzle it into the mixture. We're talking an itty bitty stream here. Within a few seconds it will start to thicken up.
- Remove it from the blender and season with salt and pepper to taste. You can also add in a little cayenne pepper, paprika, or other herbs you want to try out.
Hardboiled Eggs
- Place four eggs in a small stock pot and cover with water.
- Place on the stove over high heat
- Bring to a boil.
- Turn off the heat and cover the eggs.
- Set a timer for 12 minutes. When the timer goes off, pour the hot water off the eggs and immediately run cold water over them.
- Peel the eggs, chop into the desired size, set aside.
Potato Salad
- Wash two pounds of red potatoes. If you want to peel them go ahead.
- Next, cut them into bite sized cubes.
- Add the potatoes and about 2 tsp of salt to a stock pot. Cover with water.
- Place on the stove over medium heat and bring to a rolling boil. Reduce the heat to a simmer, and cook the potatoes until you can easily poke them with a fork.
- Drain through the colander and give them a rinse.
- Take two dill pickles (sweet pickles also work) and dice them up.
- Toss them in a large mixing bowl along with the potatoes, chopped eggs, and mayonnaise.
- Coat all the ingredients in the mayo by gently scooping and stirring the ingredients altogether.
- Next, pour in 1/4 cup of pickle juice. This gives the salad a nice tang.
- Fold this in to the mixture.
- Add 2 Tablespoons of parsley and salt and pepper to taste. The parsley looks nice on top, so you can stir that in later or stir it in, then add a little more for garnish.
