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Potato Salad

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Potato Salad
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Makes: 12 servings adjust



  • 8 large Yukon Gold Potato, or other potato that can stand up to boiling

Step 1

Peel potatoes and cut into large chunks. Place into a large pot, cover with at least 1 inch of water. Bring to a boil. Simmer potatoes until just tender. Drain and return to pot.


  • 7 large Egg
  • 1 tablespoon Kosher Salt
  • 12 tablespoon Baking Soda

Step 2

Meanwhile, put eggs into another pot, cover with at least an inch of water. Add salt (coagulates egg if they should crack) and baking soda (makes them easier to peel). Cover pot and bring to a boil over medium-high heat. Once it comes to a boil, remove from heat. Allow to sit covered for 15 minutes. Drain and run eggs under cold water until pretty cool. Crack all over and peel under cold running water beginning with the wider end of the egg.


  • 2 34 cups Mayonnaise, light is fine
  • 1 tablespoon Yellow Mustard
  • 1 12 tablespoons Vinegar
  • 1 teaspoon Kosher Salt
  • 12 teaspoon Black Pepper
  • 12 tablespoon Sugar
  • Celery Seeds, just a couple shakes, to taste

Step 3

Mix together mayonnaise, mustard, vinegar, salt, pepper, sugar and celery seed to form the dressing. Set aside to allow flavors to meld.

Step 4

Once potatoes have cooled, cut them into bite sized pieces and place in a large bowl.


  • Celery, chopped, to taste
  • Onion, chopped, to taste
  • 1 medium English Cucumber, diced

Step 5

Add celery, onion and cucumber to the potatoes and toss, gently to combine.

Step 6

Chop the peeled, hard boiled eggs and add to the potato mixture.

Step 7

Taste dressing and add additional sugar if necessary. Pour dressing (amount to add is to taste; some prefer a drier salad) over potato mixture and stir gently to combine.

Step 8

Cover and refrigerate until well chilled and the flavors have had a chance to blend.

Step 9

Note: Same dressing can be used for macaroni salad.
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