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!
SERVINGS: About 5 cups
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:
- 2-4 quart sauce pot with lid (2qt is fine for this recipe)
- 1 cup measuring cup, measuring spoons ~ or just eyeball the amounts to taste!
- Potato peeler ~ but your knife would work too ~ if you want the skin off
- Potato masher ~ or use a fork to break up the potatoes
- Cutting board ~ a paper plate on the wood bench/stump works too!!
- Serving container ~ or use the same pot
- Plastic bag for any leftovers ~ what leftovers?!
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.
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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