Traditional Potato Salad with Sea Salt and Mustard

Traditional Potato Salad with Sea Salt and Mustard

Try this award-winning traditional potato salad that everyone is sure to love!
Prep15 minutes
Cook35 minutes
Courses & Occasions Salads & Sides
Ways to Cook Stove Top
Potato Product White Potato
Enjoy Them Salads


  • 6 medium Farmer's Promise White Potatoes
  • 2 tbsp. white vinegar
  • 2-3 large celery stalks, diced
  • 6 green onions, diced
  • 5 hard-boiled eggs, peeled
  • c. mayonnaise (or Miracle Whip)
  • 1 tbsp. yellow mustard
  • tsp. celery seed
  • Sea salt and freshly ground black pepper, to taste
  • Paprika, for garnish (optional)


  • Bring potatoes to a boil in large pot of cold water that’s been liberally salted. Reduce the heat to medium high or a lightly rolling boil and cook for 10-15 minutes or until the potatoes are easily pierced with a paring knife. Drain and let cool until just able to handle.
  • Peel the skins from the potatoes and cut into large diced pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar and stir. Allow the potatoes to cool, about 20 minutes. Add the celery and green onions. Chop 4 of the hard boiled eggs and add to the potato mixture.
  • In a medium bowl, mix the mayonnaise, yellow mustard, celery seed and sea salt and pepper. Mix well into the potato mixture and season with more salt and pepper if needed.
  • Slice the last egg into thin slices and place the slices on top of the salad. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.
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