Our favorite (no onion) Baked Potato Salad – this classic potato salad has the staple mayo, mustard and eggs… but onions or relish. It’s made with baked pototoes which helps them 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 – this classic potato salad has the staple mayo, mustard and eggs… but onions or relish. It’s made with baked pototoes which helps them keep them firm and we love keeping the skins on too! #potatosalad #potatoes #bakedpotatoes
- 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 1/2 teaspoons salt
- 3/4 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
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: potato, potato salad, baked potatoes, salad