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Homemade Potato Salad Recipe, Simple Real Food Style

  • Author: Katie Kimball
  • Yield: 4 (adjust for more)


If you don’t have a favorite potato salad recipe, here’s mine – roughly. I don’t use a recipe, and you won’t need one either once you master the system.


  • hard-boiled eggs (how to source quality eggs)
  • whole potatoes
  • dill pickle spears (Fewer if they’re big ol’ whole pickles…For my family, I use 4 of each if I don’t want any leftovers.)

ship kroger


  1. Cut raw potatoes into bite-sized chunks, then boil for 15-20 minutes until just soft (not too mushy) OR bake whole potatoes at 400F for about 45 minutes or until soft when squeezed. Potato salad tastes best without potato skins, but nutrition is best with them – your call. Sometimes I’m too lazy to peel them!
  2. Peel eggs and chop into bite-sized chunks.
  3. Dice pickles.
  4. Mix with homemade mayo and mustard. Remember that you can always add more after tasting, but you can’t take away, so go lightly and pinpoint your personal proportions.
  5. Add salt (Use the code kitchenstewardship for 15% off of your first purchase) and pepper to taste.