Description
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! #potatosalad #potatoes #bakedpotatoes
Ingredients
Units
Scale
- 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
Instructions
- 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
