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Classic Potato Salad


  • 5 Pounds Yukon Gold Potatos
  • 18 Eggs
  • 1 Tablespoon Oil (use a light flavored oil such as a grape or canola oil)
  • 2 Teaspoons White Wine Vinegar
  • 3 Teaspoons Salt
  • 1 Teaspoon Onion Powder
  • 1/2 Teaspoon Mustard Powder
  • 1/4 Teaspoon Paprika
  • 1/4 Teaspoon Celery Salt
  • 1/8 Teaspoon Pepper
  • 1 Teaspoon Dill Weed
  • 2 Teaspoons Yellow Mustard
  • 2 Cups Mayonnaise (Use on that is full fat and made with eggs)
  • 1/2 Cup Onion (Diced to approximately 1/4 inch dice)
  • 1/2 Cup Celery (Diced to approximately 1/4 inch dice)


  1. Peel and chop each potato in approximately 1/2 inch to 3/4 pieces.

  2. Boil the potatoes until fork tender.  I insert a fork or knife to make sure that they are done.  Drain and set aside.

  3. Bring a pot of water to a simmer.  You should have enough water to cover to the top of the eggs.

  4. Prepare an ice bath to quickly cool down the eggs as you take them out of the hot water.

  5. Gently a few eggs to the simmering water.  You do not want to crowd the eggs.  Set a timer to 8 minutes.

  6. With a large slotted spoon, remove the eggs form the hot water and add them to the ice bath for a few seconds (long enough for them to be cool enough to handle).

  7. Peel and quarter the eggs.  I like to cut them in quarters and occasionally halves.  Set aside. 

  8. For the mayo dressing, take a large bowl and start by whisking the oil and vinegar.  Stir in the salt, pepper, paprika, celery salt, onion powder, mustard powder, and dill.  Then, stir in the mayonnaise and mustard.  

  9. Take your large bowl with the prepared Mayo dressing and stir the diced onion and celery.  Follow this by stirring in the chopped cooked potatoes and eggs.