Easy Potato Salad

Square overhead shot of an easy potato salad recipe in a blue and white serving bowl.

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5 from 5 votes

You only need 5 ingredients for my grandmother's easy potato salad recipe!

Course Side Dish

Cuisine American

Keyword easy potato salad, Easy Potato Salad Recipe, potato salad recipe no egg, potato salad without eggs

Prep Time 20

Cook Time 20

Chilling Time 1

Total Time 1 40

Servings people

Calories 164.5kcal

Author Blair Lonergan

Ingredients

2 lbs. red potatoes (or Yukon Gold potatoes)
1 large celery rib, diced
2 green onions, sliced
⅓ cup mayonnaise, plus extra as needed
⅓ cup sour cream, plus extra as needed
Kosher salt and ground black pepper, to taste
Optional garnish: additional sliced green onion, chopped fresh herbs (such as parsley or dill), or a dusting of paprika

Instructions

Rinse and scrub the potatoes. Place the whole potatoes in a large pot and cover with cold water. Bring the water to a boil, add some salt, and cook until the potatoes are fork-tender, about 15-20 minutes. Very small potatoes may be done in 10 minutes. Drain; let the potatoes cool until you can handle them. Peel the potatoes and dice into bite-size pieces.
Place the diced potatoes in a large bowl. Add the celery and green onion. Gently fold in the mayonnaise and sour cream. Season with salt and pepper, to taste.
Cover and chill in the refrigerator for 1-2 hours. Add a spoonful of extra mayonnaise or sour cream, if needed, just before serving. Garnish with optional toppings.

Notes

The potatoes will take about 15-20 minutes in the boiling water to become fork-tender. If you're using baby potatoes, they may only require about 10 minutes, so keep a close eye on them -- you don't want to overcook them and end up with mushy potatoes.

Nutrition