Julie's Potato Salad

Preparation 1 hour 10 mins
Cook Time 20 mins
Total Time 1:30
Serves 6 to 8 servings     adjust servings


  • 7 to 8 medium-sized large red potatoes, rinsed
  • 1 1/2 cups mayonnaise
  • 1 tablespoon yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 6 hard boiled eggs, cooled and rough chopped


  1. Bring a large pot of water to a boil over high heat.
  2. Chop the potatoes into bite-sized pieces, and then add them to the boiling water. Cook for 15 to 20 minutes, or until the potatoes are fork tender. Drain and set aside.
  3. To a large mixing bowl, add the mayo, mustard, vinegar, salt, onion powder, and pepper. Whisk to combine until smooth.
  4. Pour the hot potatoes into the bowl with the dressing, and gently stir to coat the potatoes.
  5. Add the chopped eggs. Gently stir to combine everything together.
  6. Cover the bowl and refrigerate for at least 1 hour to cool the potato salad and let all the flavor marry together. (You can make this salad the night before and it will get extra happy!)


Recipe Notes

If you don't have apple cider vinegar, you can substitute white wine vinegar plus ½ to 1 teaspoon sugar.
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