Chill Homemade Potato Salad

Highlight: Perfect Side Dishes to Complete Any Meal

You’ll get soft baby potatoes and chopped eggs mixed up in a rich, smooth mayo blend, plus a hit of tang from white vinegar and a handful of green onions. Chill everything until it’s room temp so you get that creamy feel. Green onions are the topper for a pop of color and crunch. Want to feed a crowd? Just double the batch. Leftovers? They get even tastier after a night in the fridge. It’s easy to toss together when you’re short on time, and always grabs compliments at cookouts or picnics.

Luna chef wearing a white shirt.
Crafted By Luna
Updated on Wed, 14 May 2025 22:20:10 GMT
A plate of super simple potato salad. Save
A plate of super simple potato salad. | myhomemademeal.com

Whenever summer comes around, I always whip up this quick potato salad because it’s creamy, tangy, and never sticks around long at our barbecues. Baby potatoes, hard-boiled eggs, and green onions tumble together in a mayo mixture that gets scooped up fast every time.

As a kid at our family picnics, I couldn’t wait for this. Folks fought over the last bit so I make extra now and there’s plenty for everyone.

Mouthwatering Ingredients

  • Salt and freshly ground black pepper: these two simple goodies wake up all the flavors. I like kosher salt for its chunkiness.
  • Green onions: these add bright color and a gentle kick. Pick the freshest, greenest stalks you can find.
  • White vinegar: this keeps things zippy and tasty. Just plain old distilled does the trick.
  • Mayonnaise: makes things extra creamy. Use a tasty, good brand or try making your own if you’re in the mood.
  • Large eggs: they bring rich taste and plenty of filling protein. Fresh eggs mean the best color.
  • Baby potatoes: around fifteen of these per pound play nice in every bite and aren’t as starchy as basic russets. Grab evenly sized ones so they all cook the same.

Simple Step-by-Step

Finish and Dish Up:
Scoop your potato salad into a bowl and scatter the rest of the green onions on top. You can pop it in the fridge or serve it on the spot.
Bring It Together:
Mix in the chopped eggs, cooled potatoes, and some of the green onions with that dressing. Add salt and pepper, then gently fold everything with a spatula to keep the potatoes from breaking apart.
Whip Up the Dressing:
Grab a big bowl, whisk the mayo and vinegar till smooth. Taste and try a bit more vinegar if you want it punchier.
Cook Up the Eggs:
Set eggs in a pot and cover them with cold water. Let water come to a boil, then boil five minutes and cut the heat. Let them sit in that hot water ten more minutes. Cool them under running cold water, peel, and chop.
Prep the Potatoes:
Put potatoes in salted cold water, heat up to a boil on medium-high, and simmer about fifteen to twenty minutes till a fork slides through easy. Drain and give them ten minutes to cool.
A plate of easy homemade potato salad. Save
A plate of easy homemade potato salad. | myhomemademeal.com

I always slip in a little more green onion than it calls for because I love that fresh bite. My grandma made huge bowls for family potlucks and all the grandkids wanted to help slice eggs for the top.

Keeping It Fresh

Pop extra potato salad into a sealed container and keep it chilled in the fridge. It’ll taste great for up to three days. If it’s a little thick after sitting, just stir in some more mayo and it’s good as new.

Swap-In Ideas

If baby potatoes are tough to track down, red or Yukon gold potatoes work fine. Greek yogurt makes it lighter, swapping out mayo for all or just some. Stir in chopped pickles or celery for added crunch and zip.

How to Serve

Chill and plate it up next to grilled chicken, burgers, or even veggie dogs. It’s awesome with fried chicken or spooned onto a pile of greens for a quick lunch. I love eating it next to corn on the cob or fresh garden tomatoes too.

A plate of easy homemade potato salad. Save
A plate of easy homemade potato salad. | myhomemademeal.com

Cultural Fun Facts

This classic side got its start from German immigrants in America. The creamy, mayo-based way became everyone’s favorite sometime in the mid-1900s. That cool, tangy mix of potatoes and creamy dressing just feels like summer tradition in a bowl.

Recipe FAQs

→ What’s the best way to keep potatoes firm but soft?

Put sliced potatoes in salty water, boil until a knife glides in easy, then drain and let them cool off so they keep their shape.

→ Can I get this put together before serving time?

Totally—you can prep ahead and pop it in the fridge. Giving it a few hours lets all the flavors come together better.

→ Which potatoes should I grab?

Small waxy potatoes or those baby ones are ideal—they won’t fall apart and keep that nice bite.

→ What’s the trick to keeping the mayo creamy?

Just make sure everything’s at room temp—especially your potatoes and eggs—before you mix, so the mayo stays thick and smooth.

→ Could I skip the eggs?

You bet—just leave them out or grab some chickpeas or firm tofu if you want a similar feel.

→ Any ways to boost the taste?

Try mixing in some pickles, fresh dill, or a spoon of mustard to punch up the flavor and add a tangy hit.

Homemade Potato Side

Rich and cool with tender potatoes, eggs, and onion. Great for get-togethers or a sunny picnic spread.

Prep Time
10 minutes
Cooking Duration
15 minutes
Overall Time
25 minutes
Crafted By: Luna

Recipe Type: Side Dishes

Preparation Complexity: Beginner-Friendly

Regional Cuisine: American

Servings Output: 4 Serving Size (feeds 3-4 as a side)

Dietary Choices: Suitable for Vegetarians, Gluten-Free Alternative, Dairy-Free Alternative

Everything You’ll Need

→ Aromatics

01 Ground black pepper, as much as you like
02 Add salt the way you prefer
03 1 tbsp green onions, chopped up real small

→ Dressing

04 Splash of white vinegar, about 1 tsp
05 80 ml plain mayo

→ Base

06 2 big eggs
07 450 g baby potatoes, cleaned and cut in rounds

Steps to Cook

Step 01

Sprinkle those extra green onions on top. Eat right away, or toss it in the fridge if you wanna keep it cool for later.

Step 02

In the bowl, toss in your cooled potato slices, diced eggs, and half the green onions. Sprinkle some pepper and salt. Use a spatula and fold gently ‘til everything’s nicely mixed and covered.

Step 03

Mix mayo with the vinegar in a big bowl and stir till it looks all creamy.

Step 04

Fill a pot with water, plop the eggs in so they’re covered by a couple centimeters. Get it boiling, let ‘em go for 5 minutes, turn the heat off and just let them chill in the hot water for 10 more. Rinse under cold water, peel the shells, chop them up small.

Step 05

Dump the sliced potatoes in a pot filled with cold, salty water. Get it boiling, cook for about 15 to 20 minutes ‘til they’re soft when you poke them. Drain off the water and let them cool for about 10 minutes till they’re not hot anymore.

Extra Suggestions

  1. Let everything get to room temp before mixing. That way the mayo doesn’t get weird.
  2. You can make this whole thing in advance and stash it in the fridge for up to 2 days.
  3. Need more for a crowd? Just bump up the amounts as needed.

Must-Have Equipment

  • Mixing bowl
  • Spatula
  • Medium pot
  • Large pot
  • Knife

Allergy Information

Always check ingredient details for potential allergens. Consult an expert if you're uncertain.
  • Has eggs

Nutritional Highlights (per portion)

Nutritional information is shared for guidance and isn't meant to replace expert medical advice.
  • Caloric Content: 241
  • Fat Breakdown: 16.2 grams
  • Carbohydrate Breakdown: 18.6 grams
  • Protein Count: 5.3 grams