Our favorite (no onion) Baked Potato Salad - this classic potato salad has the staple mayo, mustard and eggs... but no onions or relish. It's made with baked potatoes which helps keep them firm and we love keeping the skins on too!
I'm sort of picky when it comes to potato salad. I don't like onions in it. Especially the raw crunchy kind. I also don't like relish in it. Not sweet relish - not dill relish - no relish in my potato salad. So, after tinkering with potato salad over the years, I've finally found a recipe that we love (all of us - including super picky me).
When I make this potato salad, I never use less than 4 or 5 pounds of potatoes and I never have one drop of leftovers. I made it recently when my brother and his wife were over for supper. We had Grilled BBQ Ribs as the main dish...and while there were leftover ribs...there was no leftover Potato Salad.
In fact, there was arguing over who was going to get the last serving! That's saying a lot for my meat-loving family!
There are a few things that I do that I think makes this potato salad special. First of all, I don't boil the potatoes, I bake them. That keeps them firm and they hold their shape and texture so much better.
I also grate the eggs instead of chopping (click over here on my How to Chop an Egg in 5 Seconds to watch the video!). Not only is this waaay faster and easier - it also tastes better. I know, I know, how is that possible? I don't know why - but I'm telling you to trust me on this - it makes the potato salad better!
So... here you go... my very best potato salad recipe. It's super delicious, easy potato salad! World's Best...according to my family!
So, how do you like your potato salad? Lots of onion? More mustard, less mayo? Hot or cold?
Our Favorite (No Onion) Baked Potato Salad
- Total Time: 1 hour
- Yield: 8-10 1x
- 4 pounds red potatoes* (about 8 large)
- 5 hard-boiled eggs
- 1 cup mayonnaise (not low-fat, not Miracle Whip)
- 2 tablespoons spicy brown mustard
- 1 ½ teaspoons salt
- ¾ teaspoon ground black pepper
- Preheat the oven to 450°. Also, if you haven't already, boil your eggs!
- Scrub the whole potatoes, then poke a few holes and bake them for about 45 minutes, until fork tender (when you poke a fork in the middle of them, they easily slide off without sticking). Then allow them to cool so you can handle them.
- Next, dice the potatoes in about 1 inch cubes. I usually take some of the skin off, but since we really like the potato skin in our potato salad, I leave some too! It adds some extra color and texture!
- Now - here's a secret that for some reason makes this potato salad extra special. DO NOT dice the boiled eggs...grate them. It's super easy and fast, and well...better, for some reason. I didn't believe it until I tried it myself and now I'm sold! Grated eggs are better than diced.
- Now, add the mayo, spicy mustard, salt and pepper.
- Then gently stir it all together and serve. OR, if you prefer, cover and chill, then serve. It's really delicious at room temperature right after you mix it all up, but good chilled too!
- *Baking potatoes can be substituted for red potatoes - although we like red best!
- Now - here are some optional ingredients (that I never use). I encourage you to try the original recipe first...then if you must, add in some or all of these other things!
- /3 cup sweet pickle relish or sweet salad cube pickles
- celery ribs, diced
- /2 small sweet onion, diced
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: potato, potato salad, baked potatoes, salad
This is an awesome Potato Salad! Hope you are having a wonderful Spring day. Thank you so much for sharing your great recipe with Full Plate Thursday and come back soon!
This looks delicious! I Would love to have you link up to my 2 carnivals today....http://www.aroundmyfamilytable.com/2012/04/feed-your-soul-5/ (anything food related) and http://everydaymomcakes.com/sugar-me-up-5/ (deserts only). Hope to see you around!
This really is the best potato salad recipe! Every time I make it, someone says it's the best they've ever had. I substitute the spicy mustard with stone ground mustard instead because I prefer that mustard.
Hi Cindy! Thanks for stopping by and giving a review!
I just made this. It is amazing. I added chopped bacon & held some salt. Next time I will have to double the recipe, it was gone before dinner was over...
Awww - I'm so happy to hear it! Happy Easter Ali!
I was just saving the no onion potato salad. Boy are you glad you didn't know my paternal grandmother and have to eat her cooking. I never saw a woman for loving onions in all of my life. Whatever a recipe called for she put in 4 times the amount. I would have been extremely curious to hear her views on this side dish. Anyway, I see the link for 1X, 2X and 3Xs the amount but so far I can't find what the original number of servings or yield is for this dish. Do you remember? How many NORMAL servings for the most part should I be able to get from this potato salad? Thanks
I'd say 8 servings. I make this for my family of 8 and it's a good amount.
Being a non-liker of raw onions or relish I love the recipe. I've decided to a my own twist of crispy bacon and roasted red peppers that I dice. I prefer Mancini in a jar.
I hope you'll give it a shot.
DO YOU PUT IN FRIDGE BEFORE YOU EAT OR LEAVE HOT? WHAT BRAND OF MUSTARD IS BEST?
We prefer it cold or room temp but others like it hot. Whatever works for you! I don't have a favorite brand of mustard.
How long to cool it?
I don't have a specific number in minutes. I just cool them down to room temp.
BLESS you for posting a great recipe that does NOT start with ONIONS. I cannot STAND onions. When I bite into a raw piece of onion, I cringe. I hate them. Onion powder? Maybe. Raw onions? NEVER! Thank you for allowing an onion hater to enjoy a great potato salad.
Eeek - you speak my language! I hope you enjoy it!