I don’t make this creamy potato salad nearly enough and I always wonder why not since it is so good.
Years ago there was a lady at the place I worked who would bring the best potato salad ever to our potlucks. Literally we had to fight over the last spoonful, it was that good. She would never share her mother’s recipe despite our constant begging and bribing her. Sadly, I cannot even recreate it because there was something so different in the taste that we could never pinpoint it down.
I came to grips with this and knew I would have to stick to my own recipe which is pretty darn good as well.
Back when my husband and I were first married we pinched pennies and very often bought the no-label brands of food at the grocery store. Now, some of this food is pure crap and we learned fast but many items were just re-labeled from major brand names. There was a no-label mac & cheese that was out of this world good – better than Kraft ever could be. Of course we haven’t had boxed mac & cheese in decades (thank goodness).
I would also buy the no-label mayonnaise and on the back of the jar was a potato salad recipe. I have used this as the basis for my potato salad for decades and it’s a hit!
Easy to Make Potato Salad
There are two ways you can prepare the potatoes for the salad. I prefer to peel, dice, and then cook the potatoes. They do cook faster this way. Then I drain the potatoes and lay them on a baking sheet to cool (you can speed the process up by placing the baking sheet in the refrigerator for about 20 minutes to cool the potatoes faster.)
Alternatively, you can boil whole potatoes until they are tender through; then allow them to cool some before peeling and dicing. Whatever method works best for you!
The rest of the recipe is simply chopping the veggies and mixing the dressing ingredients with everything. Chill and enjoy.
Creamy Potato Salad
- 1 - 1/2 cups of Mayonnaise or to taste
- 1 - 1 1/2 tsp salt
- 1/2 - 1 tsp pepper or to taste
- 1 tsp sugar
- 2 tbsp cider vinegar
- 2 lbs potatoes about 4 1/2 cups - cooked, peeled and cubed**
- 1 cup chopped celery
- 1/2 cup chopped red onion
- 1/4 cup green bell pepper chopped (or whatever color bell pepper you may have)
- 4 hard boiled eggs chopped
- 2 tsp ground dry mustard
- sliced green onion for garnish
- **if you prefer to you can boil your potatoes first then peel and dice - I peel, dice, and then cook the potatoes. Drain and lay them on a baking sheet to cool (you can speed the process up by placing the baking sheet in the refrigerator for about 20 minutes to cool the potatoes faster) Whatever method works best for you!
- Cook your potatoes by whichever method above. Be sure the potatoes are cooled (or chilled) before combining with the dressing.
- In a large bowl, combine mayonnaise*, vinegar, sugar, dry mustard, salt and pepper. Mix well. Taste to see if you need more of any of the dry mustard, salt and pepper.
- Add celery, bell peppers, and onion to dressing and combine.
- Fold in the potatoes and chopped eggs gently so as to not mash them.
- *I always start with about 1 1/4 cups of mayonnaise and then after all ingredients are added, I taste-check to see if I need to add more. Sometimes I don't but there are times when I need to add a bit more.
- Cover and chill.
- Garnish with sliced green onion before serving.
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