Classic Potato Salad Recipes

My favorite classic potato salad recipes have lots of extra vegetables added to the potatoes and mayonnaise which make up the base of the salad.  This adds extra nutrition  and fiber to the dish.   I added ground flaxseed to the basic recipe below as well for this reason.

I also like to add some boiled eggs mixed into the dish and a couple sliced up on top for garnish.  


3 pounds potatoes
6 hard boiled eggs
1 medium onion
6 inches of cucumber
1/2 crown of broccoli
1 cup chopped celery

1 cup cherry tomatoes
2 tbsp. ground flaxseed
1/2-3/4 cup mayonnaise
1-2 tbsp. mustard

cumin, paprika, celery seed, salt & pepper


Wash and boil enough potatoes to fill your salad bowl.  

Rinse cooked potatoes under cold water and let cool.

When cooled, put the potatoes back in the pot and chop them into roughly even sized pieces. 

Boil the 6 eggs about 10 minutes,  rinse under cold water and set aside.

When they have cooled, peel  and  chop  4 to go into the salad.

 Save the last two for garnishing.

When chopping the vegetables you may want to remove the seeds from the cucumber and cherry tomatoes.  I found that  with all the other ingredients added to this salad that this really wasn't necessary.  

Add  the chopped vegetables, eggs, flaxseed, spices, salt and pepper.  

Mix well before adding dressing and add more ingredients if needed.

Add mayonnaise and mustard and mix well.  

You may need to add more dressing than the recipe calls for.

When desired consistency is reached, transfer to a salad bowl and garnish with the last 2 sliced eggs.

 Garnish with a little paprika if desired and refrigerate before serving.

Classic potato salad with eggs

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