Aunt Penny's Potato Salad

Ingredients

• 360 ml (1 1/2 cups)mayonnaise, homemade or shop-bought, plus more to taste
• 30 ml (2 tablespoons)yellow mustard
• 7.5 ml (1 1/2 teaspoons)kosher salt, more or less to taste
• 3.75 ml (3/4 teaspoon)freshly ground black pepper, more or less to taste
• 2.27 kg (5 pounds)russet potatoes, peeled and cut into large bite-sized chunks
• 6hard-boiled eggs, peeled and roughly chopped
• 3 ribs (about a heaped 120 ml, or 1/2 cup)celery, sliced
• 160 g (1 cup)yellow onion, chopped
• 120 ml (1/2 cup)green pepper, chopped (optional)

Instructions

1. 1

   Mix the dressing

   In a small bowl, combine the mayonnaise, mustard, salt and pepper. Refrigerate the dressing until you need it.

2. 2

   Cover the potatoes

   Put the potatoes in a large pot and add enough water to cover them by 2.5–5 cm (1–2 inches).

3. 3

   Cook until tender

   Cover the pot, bring the water to the boil and cook until the potatoes are fork-tender. Drain them and leave to cool to room temperature.

4. 4

   Add the vegetables

   Put the cooled potatoes in a large bowl. Add the celery, onion, green pepper if using, and chopped hard-boiled eggs.

5. 5

   Toss with dressing

   Pour the dressing over the potato mixture and toss until combined.

6. 6

   Season and chill

   Taste and adjust the seasoning if needed, then cover and refrigerate until ready to serve.

What is Aunt Penny's potato salad?

Potato salad is a familiar American side dish, often served at cookouts and family gatherings. This version brings together potatoes, eggs and crunchy vegetables in a mayonnaise-and-mustard dressing.

The contrast of creamy dressing with celery and onion gives each bite a little crunch, while the eggs make the salad more substantial. Chilling it before serving lets the flavours come together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 311 calories, 6g protein, 29g carbs, 19g fat.

The potatoes provide most of the carbohydrates, while mayonnaise supplies much of the fat and eggs contribute protein. Serve a portion with grilled meat or another protein and a green salad or vegetable to round out the plate.

Choosing the ingredients

Potatoes: Russets are floury and soften as they cook, so handle them gently after draining to help the chunks keep their shape.

Dressing: Yellow mustard adds a tangy note to the mayonnaise. The recipe allows for extra mayonnaise to taste, so you can adjust the creaminess when tossing.

Crunch: Celery and yellow onion bring crisp texture and savoury flavour. Green pepper is optional and adds another fresh, crunchy element.

Getting the potatoes right

Even pieces: Cut the potatoes into large chunks of similar size so they cook at roughly the same rate.

Tenderness: Test a piece with a fork; it should be easy to pierce without the potato falling apart. Drain promptly once tender, then let the potatoes cool to room temperature before adding the dressing.

Mixing without mashing

Cool first: Warm potatoes can make the mayonnaise dressing loose, so wait until they have reached room temperature.

Gentle tossing: Add the dressing to the bowl and fold it through carefully. This coats the ingredients while helping the cooked potato chunks hold together.

Seasoning and chilling

Taste after mixing: The potatoes can soften the dressing's seasoning, so check the flavour once everything is combined and add salt or pepper if needed.

Allow time: The recipe takes 105 minutes in total, including cooking, cooling and chilling. Keep the salad covered in the fridge until serving.

What to serve it with

This hearty side works well with burgers, hot dogs or ribs at a barbecue. It also fits alongside other grilled foods and simple salads.

For a balanced plate, pair it with a protein-rich main and add a green vegetable or crisp salad for freshness.

Recipe notes & tips

• Cut the potatoes into similarly sized chunks so they cook evenly.
• Check tenderness with a fork and drain the potatoes as soon as they are cooked through.
• Cool the potatoes to room temperature before adding the mayonnaise dressing.
• Fold the dressing through gently to help keep the potato pieces intact.
• Taste the finished salad before chilling and adjust the salt and pepper if needed.

Variations

• Extra crunch: Include the optional chopped green pepper for another crisp vegetable.
• More mustard: Add a little extra yellow mustard to make the dressing tangier.
• Creamier salad: Stir in more mayonnaise to taste when dressing the potatoes.
• Coarser texture: Leave some potato chunks larger and fold them in gently.
• Peppery finish: Grind a little extra black pepper over the salad before serving.

Common mistakes to avoid

• Uneven chunks: Pieces cook at different rates; cut the potatoes to a similar size.
• Overcooked potatoes: They can break up during mixing; drain as soon as a fork passes through easily.
• Dressing warm potatoes: The mayonnaise mixture can turn loose; cool the potatoes to room temperature first.
• Rough mixing: The chunks may mash; fold the dressing through gently.
• Skipping the final taste: Potatoes can mute seasoning; check and adjust salt and pepper before chilling.

How to store

Keep the salad covered in the refrigerator until serving and return leftovers to the fridge promptly. Use within 3–4 days; serve chilled rather than reheating.

Frequently asked questions