Lunch Lady Potato Salad recipe – a childhood lunchroom favorite! Super simple to make and tastes great! Potatoes, celery, onions, hard-boiled eggs, sweet pickle relish, mayo, salt, pepper, and dry mustard. Can make in advance and refrigerate until ready to serve. Great for cookouts and potlucks. Whip up a batch ASAP! You won’t be disappointed!
Place potatoes in a large pot. Cover with cold water. Cook potatoes over medium-high heat until fork tender. Drain the potatoes and cool. Once cool, peel and chop into 1/2-inch cubes.
In a large bowl, mix together chopped celery, chopped onions, hard boiled eggs, sweet pickle relish, mayonnaise, salt, black pepper, and dry mustard.
Gently stir in potato cubes.
Chill in the refrigerator at least one hour before serving. Sprinkle with some dried parsley, if desired.
Notes:
I cook the potatoes whole and peel and chop after cooking.
To cook potatoes in the Instant Pot: place potatoes in a steamer basket. Add one cup of water to the pressure cooker. Cook on high pressure for 4 minutes and do a quick release of pressure.
What is the best type of potato to use for potato salad? Waxy potatoes such as white potatoes, yukon gold potatoes, or yellow finn potatoes. Red potatoes also work well.
Avoid using russet potatoes. They fall apart and do not keep their shape.
If you don't have dry mustard, you can substitute yellow mustard or dijon mustard.
Can substitute chopped dill pickles for the sweet pickle relish.
What can I add to potato salad?
cooked chopped bacon
fresh herbs
paprika
tarragon
garlic powder
Is potato salad gluten-free? Yes! All of the ingredients in this recipe are gluten-free.
How long does potato salad last? The potato salad will keep up to 3 to 5 days in an air-tight container in the refrigerator.