Classic Potato Salad Recipe (Mayo, Egg & Mustard)
This potato salad recipe combines boiled white potatoes with egg, cucumber, green pepper, and sweet onion, then folds everything into a mayo-mustard-horseradish dressing. Prep the ingredients, mix gently, and let it chill so the flavors settle—handy for picnics and big gatherings.
Ingredients
1. For the dressing
2. For the salad
Step-by-Step Method
Boil the potatoes
Wash the potatoes and place them in a pot. Cover with water and boil until tender, about 35–45 minutes. Drain, cool until warm, peel, and cut into bite-size cubes.
Cook the egg
Boil the egg for 10–12 minutes. Cool under cold water, peel, and chop into small pieces.
Prep the vegetables
Dice the green pepper, onion, and cucumbers. If the onion tastes sharp, soak it in cold water for 5 minutes, then drain.
Mix the dressing
In a bowl, stir together the mayonnaise, yellow mustard, and horseradish until smooth. Add salt and pepper at the end if you want.
Combine the salad
Add potatoes, egg, and chopped vegetables to a large bowl. Spoon over the dressing and fold gently from the bottom up so the potatoes don’t mash.
Chill and serve
Refrigerate for at least 30 minutes so the flavors settle. Give it a quick stir before serving and adjust seasoning if needed.