Ingredients
Equipment
Method
- Hard-boil eggs: Place eggs in a pot and cover with cold water. Bring to a rapid boil, then reduce heat and steep for 10 minutes. Transfer to an ice bath, cool completely, peel, and chop. Set aside.
- Prepare vegetables: Finely dice yellow onion and celery and set aside.
- Cook potatoes: Cut potatoes into 3/4-inch pieces. Place in a large pot and cover with cold water. Add 3 Tbsp salt. Bring to a boil, then reduce to a low simmer and cook 10-15 minutes until fork-tender. Drain and allow to cool.
- Make the dressing: In a large mixing bowl, combine mayonnaise, yellow mustard, and Kinder's Onion Dips & Seasoning Mix. Stir until smooth and fully combined.
- Add the chopped egg, diced celery, and diced onion to the dressing. Mix until evenly incorporated.
- Once potatoes have cooled to room temperature, add them to the bowl and fold gently until thoroughly coated with the dressing.
- Refrigerate until chilled before serving, at least 30 minutes. Taste and adjust seasoning if needed before serving.
Nutrition
Notes
- Salt the cooking water — Three tablespoons in a large pot is not too much. This is your only chance to season the potatoes from the inside; surface-level seasoning added after the fact can't replicate it.
- Cool completely before dressing — Hot potatoes break a mayo-based dressing into a greasy, separated mess. Room temperature is the target — not warm, not fridge-cold.
- Chill before serving — The Kinder's seasoning blooms through the dressing as it sits. Thirty minutes is the minimum; an hour is better if you have the time.
- Fold, don't stir — Once the potatoes go in, fold gently. Aggressive stirring breaks the potato pieces and turns the texture pasty.
- Russets for creaminess, waxy potatoes for structure — Russets absorb the dressing and soften at the edges for a creamy salad. If you want firmer, distinct pieces, swap to Yukon Gold or red potatoes instead.
- This potato salad belongs next to something off the grill. Burgers, hot dogs, sausages, BBQ chicken — the toasted onion depth in the dressing connects to everything smoky and charred. Set it up as the anchor side and the rest of the plate fills in around it.
- Pair it with coleslaw and corn on the cob for a complete cookout spread. The contrast between the creamy potato salad and the crunch of a good slaw is worth setting up intentionally.
- For indoor meals, it works alongside fried chicken, pulled pork sandwiches, or a deli spread. Cold, it holds well for a few hours on a buffet table — keep it covered and refrigerated until you're ready to set it out.
- Store in an airtight container in the refrigerator for up to four days. Stir before serving — the dressing may settle slightly as it sits but comes back together easily.
- Do not freeze this potato salad. Mayonnaise-based dressings break when frozen and thawed, leaving a watery, separated texture that won't recover.
- Food safety: keep the potato salad refrigerated until you're ready to serve it. Do not leave it at room temperature for more than two hours — one hour if the ambient temperature is above 90°F.