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Perfect Potato Salad

Servings 8


  • 1 1/2 lbs. yellow skinned new potatoes
  • 4 hard boiled eggs, chopped
  • 3 stalks celery, chopped
  • 4 green onions, chopped
  • 1/2 cup chopped parsley
  • 2 tsp. salt
  • 1 tsp. black pepper
  • 1 cup light mayonnaise
  • 2 Tbsp. yellow mustard
  • 1 Tbsp. cider vinegar
  • salt and pepper


  • Cut the new potatoes into quarters (or sixths if they are large).
  • Boil the potatoes in a large pot of well-salted water until they are tender but not mushy. Drain and set aside to cool. (Note: new potatoes have thin skins and cook faster than baking potatoes. Test for doneness after 10 minutes).
  • Meanwhile, combine the mayonnaise, mustard and cider vinegar. Mix well.
  • In a large mixing bowl, combine the potatoes, eggs, celery, green onion, parsley, salt and pepper.
  • Stir the dressing into the potato mixture until well combined. Taste and adjust the seasoning with more salt and pepper if needed.
  • Using a potato masher or the back of a wooden spoon, smash the potatoes slightly to get a creamer consistency.
  • Refrigerate to blend the flavors before serving.