How To Make Quick And Easy Potato Salad

easy potato salad fountainof30

You’ve got a ton of potatoes starting to sprout and stocked up on enough eggs to make omelets for a village, so what are you going to do? Well make homemade potato salad, duh! This easy potato salad with egg recipe is ridiculously delicious and I wish I could take credit for it. But actually my cousin made it for my boys and I when we went to her farm for the afternoon recently. I was like, “I need this recipe!” because I have never had potato salad with radishes and cucumbers. It was a game-changer. She called it “Cowboy Potato Salad” (Um, OK) and said people go nuts for it. No kidding! So here we are.

Easy Potato Salad

What makes this recipe so easy is that you boil the potatoes and eggs together! I swear I had this done in 30 minutes from start to finish. Also you can throw in everything starting to look iffy in your fridge! Score. Got cherry tomatoes? Toss them in there. Got baby carrots? Shred them and toss them in. Anything goes. Just make sure you have a lot of Hellmann’s.

Easy Potato Salad Recipe

easy potato salad recipe in wooden bowl fountainof30

Prep Time: 10 minutes  |  Cook Time: 20 minutes  |  Serves: 6-8

Ingredients:

5-8 potatoes peeled and cut into bite-sized chunks

6 eggs

6-8 radishes sliced

1 cucumber peeled and sliced

1 red onion (or a sweet onion like Vidallia) sliced and cut in half

3-4 tomatoes (cut up into bite sized pieces or a box of cherry tomatoes cut in half).

Optional: carrots and celery chopped

1/2 cup Hellmann’s Mayonnaise (or more if desired)

Course black pepper to taste

Kosher salt to taste

Instructions:

1. Place potatoes and eggs in salted water and bring to a boil. Let cook for 12 minutes (make sure potatoes are tender with a fork).

2. While they are cooking slice up all the vegetables.

3. Remove the eggs and rinse the potatoes with cold water and place them in a big mixing bowl.

4. Peel and chop eggs. Then add to potatoes.

5. Now add all the chopped and sliced vegetables.

6. Add mayo, salt and pepper to taste.

7. Add more mayo if you like it creamier.

8. Refrigerate for at least a few hours before serving.

 

boiling eggs and potatoes for easy recipe fountainof30

Bring potatoes and eggs in salted water to a boil.

chopped hard boiled eggs in a bowl fountainof30

Peel and chop eggs. Then add to potatoes.

potato salad recipe tomatoes cucumbers, radishes, vegetables

Eggs, potatoes and all the chopped and sliced vegetables.

close up of potato salad with egg fountainof30

Add mayo, salt and pepper to taste.

easy potato salad serving on a plate fountainof30

Easy Potato Salad serving.

Do you have any potato salad recipes you’d like to share? Please share it on our Growing Younger Facebook group.

Yield: 6-8

Easy Potato Salad

Easy Potato Salad

What makes this recipe so easy is that you boil the potatoes and eggs together! I swear I had this done in 30 minutes from start to finish.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 5-8 potatoes peeled and cut into bite-sized chunks
  • 6 eggs
  • 6-8 radishes sliced
  • 1 cucumber peeled and sliced
  • 1 red onion (or a sweet onion like Vidallia) sliced and cut in half
  • 3-4 tomatoes (cut up into bite sized pieces or a box of cherry tomatoes cut in half).
  • Optional: carrots and celery chopped
  • 1/2 cup Hellmann's Mayonnaise (or more if desired)
  • Course black pepper to taste
  • Kosher salt to taste

Instructions

    1. Place potatoes and eggs in salted water and bring to a boil. Let cook for 12 minutes (make sure potatoes are tender with a fork).

    2. While they are cooking slice up all the vegetables.

    3. Remove the eggs and rinse the potatoes with cold water and place them in a big mixing bowl.

    4. Peel and chop eggs. Then add to potatoes.

    5. Now add all the chopped and sliced vegetables.

    6. Add mayo, salt and pepper to taste.

    7. Add more mayo if you like it creamier.

    8. Refrigerate for at least a few hours before serving.

Nutrition Information:

Yield:

6

Serving Size:

1


Amount Per Serving: Calories: 235Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 194mgSodium: 303mgCarbohydrates: 9gFiber: 2gSugar: 4gProtein: 8g
Lauren Dimet Waters Signature

If you like this recipe be sure to check out my others like Amazing Low Carb Cauliflower “Potato” Salad and the unhealthy but delicious and perfect for sheltering in place Best-Ever Chocolate Chip Cookies.

Photos: Fountain Of 30

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easy potato salad recipe fountainof30

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Comments (2)

  • Melanie 1 month ago Reply

    One thing that I add because my grandma always did is–shrimp! It is so good added in! I just buy a tray of the already cooked, and cut them up into 3-4 pieces. We eat the rest of the shrimp that we don’t add to the potatoes. I just throw it in until it looks good. I agree that this is such a great go-to summer salad!

    Lauren Dimet Waters 1 month ago Reply

    What a great idea! I will add shrimp the next time. Thanks for sharing this tip!

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