Campsite Potato Salad, Best One Pot Recipe

You will be the hero of the day... Here is a quick and easy potato salad recipe that could be done in one pot with minimal effort.

Have you been out camping and get a craving for homemade potato salad? Or maybe you forgot a salad is needed for a family gathering starting soon.

Here is a quick and easy potato salad recipe that you can make in one pot with minimal effort. Better yet, it can be made over a campfire, propane burner, camp-stove or on a regular household cooktop. You will be the hero of the day and impress others with your skills!

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Mix in what you want and what you have on hand, this is just a basic recipe to get you started.


  • 1 gallon of drinking water (enough to cover potatoes in a pot with water)
  • 4 russet potatoes (not bakers), about 3 cups
  • 3 hard-boiled eggs
  • Onion, 1/2 cup
  • Celery, 1/2 cup, about 2 stocks
  • Mayo, 1/2 to 1 cup
  • Yellow mustard, 1TB
  • Salt and Peper, to taste


  • ½ teaspoon garlic powder
  • 1 teaspoon creamy horseradish

Tools to make the salad:

  • Knife
  • Potato peeler ~ but your knife would work too ~ if you want the skin off
  • Cutting board ~ a paper plate on the wood bench/stump works too!!

Let’s COOK:

Place the potatoes in a pot. Add water to cover. RV Tip: use the ‘egg’ water*. Bring to a slow boil. Cook until the center is still a little firm, between 8-15 minutes. Drain and cool the potatoes. You can cool them on the counter or pop them into your fridge/freezer/cooler.  Just be aware this will raise the temp of your cooling unit.

*Egg Water is featured in our blog on Hard-Boiled Eggs, where we provide water conservation tips.


Chop the celery, onion and 2 of the hard-boiled eggs. Size does not matter; this is not a prized potato salad contest. Chances are in the woods you may not have celery unless it’s for your kid’s lunch, so it’s okay to omit this. It gives it that desired ‘crunch’ I look for in a potato salad.  

The last egg I just cut into slices as a garnish on top of the potato salad.  If you do not want to do that, then chop up all 3 or eat the 3rd as you make the salad. This is your creation, do what you want and use what you have!


Smash the cooled potatoes slightly, add the onion, celery, mayo, mustard, horseradish (if using) and stir.  Then lightly stir in the chopped egg, garlic powder (opt) and salt/pepper to taste.

Finish the potato salad off by arranging the sliced egg on top, if you didn’t eat it before this step.


Store extra potatoes in a zip top bag for amazing fried potatoes with breakfast the next morning, potato soup for lunch or mash them up for dinner.  Our favorite is using them to create potato pancakes!


In 45 minutes (including cooling time) you can make this Campsite Potato Salad, One Pot Recipe. Be sure to read our Hard Boiled Egg post too.

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Melissa McElfresh

Melissa McElfresh

In 2012 I was diagnosed with Gastroparesis (stomach paralysis), which made me realize life is too short and not to take simple things for granted. As an avid indoor-girl with allergies, I did not go on hikes of any sort. But, one day my Marine husband, Don, asked if I would go on a 'nature walk' with him. It was on the paved Going To The Sun Road in Glacier National Park. I went and was hooked, eager for our next adventure! The desire to see new places, meet new people, experience new cultures, has aided me to share with you my new adventure.

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