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Best Potato Salad


This simple recipe makes one of the yummiest picnic or potluck offering you’ve ever tasted. And the method we use for cooking the potatoes helps preserves the flavor and nutrients of this starchy vegetable. Plan on one potato per serving if they’re medium; half a potato if they are large. Organic potatoes are recommended.


10 medium
Yukon gold or red potatoes (whole)
4 tbsp
1 medium
red onion, diced
3 tbsp
white vinegar
2 each
hard-boiled eggs (chopped)
20 slice
green olives
2 tbsp
chopped parsley, fresh
  to taste
salt and pepper


Cook potatoes by fully covering with water and boiling. They are done when a fork easily pierces the outside but still feel somewhat firm on the inside; about 15-20 minutes. Drain and cool (they still tend to cook a bit while cooling). While potatoes are still slightly warm, cut into 1-inch cubes and sprinkle with vinegar. When fully cooled, mix in mayonnaise, parsley, olives, eggs, red onion, salt and pepper to taste. It tastes even better if made the day before your event (place in fridge overnight).

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A stylized plate and silverware.
SourceCourtesy of Denise Linehan, ND student
Prep time
1 hour
Cooking time
Total time
1 hour