Easy Homemade Potato Salad (Print-Friendly Version)
Creamy potatoes and eggs tossed with mayonnaise, green onions, and subtle seasoning for a classic side.
# What You'll Need:
→ Base
01 -
450 g baby potatoes, scrubbed and sliced
02 -
2 large eggs
→ Dressing
03 -
80 ml mayonnaise
04 -
1 teaspoon white vinegar
→ Aromatics
05 -
1 tablespoon green onions, finely sliced
06 -
Salt, to taste
07 -
Ground black pepper, to taste
# How to Make It:
01 -
Place sliced baby potatoes in a pot of cold salted water. Bring to a boil, then cook for 15 to 20 minutes until fork-tender. Drain and allow to cool to room temperature, approximately 10 minutes.
02 -
Place eggs in a separate pot and cover with water by 2 to 5 centimetres. Bring to a boil over high heat. Boil for 5 minutes, then switch off heat and let eggs rest in hot water for 10 minutes. Remove eggs, cool under cold water, peel, and chop into small cubes.
03 -
In a large bowl, combine mayonnaise and white vinegar. Whisk until fully incorporated and smooth.
04 -
Add cooled potatoes, chopped eggs, and half of the green onions to the bowl. Season with salt and ground black pepper. Gently fold the mixture using a spatula until evenly coated.
05 -
Sprinkle with the remaining green onions. Serve immediately or refrigerate until ready to use.
# Additional Tips:
01 -
Ensure all ingredients reach room temperature before mixing to prevent the mayonnaise from separating.
02 -
Prepared potato salad can be stored, covered, in the refrigerator for up to two days.
03 -
For larger quantities, ingredients may be increased proportionally.