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Top view of a bowl with potato salad decorated with curly parsley.
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5 from 9 votes

Easy Potato Salad (Ensalada de Papa) For Two

Are you looking for a potato salad recipe that won't leave you with leftovers for days? Our simple potato salad for two is the perfect solution. Try it out today!
Prep Time10 minutes
Cook Time15 minutes
Cool Time10 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: Latin
Servings: 2
Calories: 500kcal

Equipment

Ingredients

  • 1 pound Yukon gold potatoes washed
  • celery rib , chopped (about 1.5 tablespoons)
  • ¼ cup chopped onion
  • 2 eggs
  • 1 teaspoon salt
  • cup mayonnaise

Instructions

  • Chop your pound of Yukon gold potatoes in half.
    1 pound Yukon gold potatoes
  • Add the chopped potatoes and 2 eggs to the saucepan and enough water to cover them for about 2 cups. Then add the 1 teaspoon salt and mix it in. Cover the pot and let it reach a boil, and then turn down the heat to a gentle simmer. It should take about 15-20 minutes to be fully cooked.
    1 pound Yukon gold potatoes, 2 eggs, 1 teaspoon salt
  • Set a timer to 10 minutes. Once the time is up, remove the eggs from the water, dunk them into ice and cold water, and peel them. Finely chop the egg and set aside.
  • With a small knife or fork, prick the potatoes. They are ready when it goes in and out easily. Turn off the heat and transfer the potatoes to a large mixing bowl to cool.
  • Once the potatoes are cooled, peel and chop them into half an inch cubes. Lay the potatoes on the flat side on a chopping board and cut between 2-3 times vertically along the longer side of the potato, then cut 3-4 times horizontally (depending on the size of the potato). Transfer them to the mixing bowl.
  • Now, mix in the ⅓ chopped celery rib, ¼ cup chopped onion, and egg with the potatoes, then add the ⅓ cup mayonnaise, and mix gently to avoid losing their form.
    ⅓ celery rib, ¼ cup chopped onion, ⅓ cup mayonnaise
  • Refrigerate for at least 2 hours, then serve, and enjoy.

Notes

Substitutions:
  • Yukon gold potatoes: use other potatoes like red or fingerling.
  • Onion: can be replaced with red onion.
  • Mayonnaise: use your favorite brand. I prefer Hellman's brand.
Tips:
  • Start cooking your potatoes in cold or room temperature water instead of hot water. This will ensure the potatoes cook evenly on the inside and outside.
  • Chop the potatoes about the same size for even cooking.
  • Let your salad ingredient cool before adding the mayonnaise. This will ensure you don't end up with a watery salad.
  • You could peel and chop the potatoes before boiling them. They will take about 10 minutes until fork tender. Follow the exact instructions for the eggs.
  • Make sure to chill your salad since it will help the flavors integrate. 
  • Make sure your potatoes are firm to the touch.
  • Look for ones that are roughly the same size and do not have any blemishes or green spots, or the skin is pierced.
  • Do not recommend russet potatoes since they absorb the liquid, and you may end up with a mushy potato salad.
  • Store in the fridge in an airtight food container, and it will last for 4-5 days. If there is a change in color, discard it.

Nutrition

Calories: 500kcal | Carbohydrates: 42g | Protein: 11g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 179mg | Sodium: 1477mg | Potassium: 1054mg | Fiber: 5g | Sugar: 3g | Vitamin A: 270IU | Vitamin C: 46mg | Calcium: 60mg | Iron: 3mg