Creamy Potato Salad Recipe

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This creamy potato salad is the perfect side dish. It is easy to make and perfect for cookouts, potlucks, holidays, and weeknight dinners. It is a favorite at any gathering.

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You Will Need

Potatoes: Medium (around 3 pounds) are this recipe’s star. You can use any potato, but we prefer golden yukon.

Onion: Sweet onion is best for this recipe since it is sweet and savory.

Celery: Adds a fresh, savory crunch.

Eggs: Hard-boiled eggs, peeled, add protein, color, and texture.

White distilled vinegar: We use white distilled vinegar since it adds a bright flavor without adding any color.

Mayonnaise: Mayo is the key ingredient in the dressing; it adds a savory, creamy base.

Yellow mustard: Adds a tang and a little heat.

Pickle relish: This recipe calls for a Sweet pickle relish, which adds a bit of sweetness.

Salt and pepper: Season to taste.

Garnish

Spring onions: Sliced spring onions are a lovely garnish since they add a slight onion flavor and a gorgeous green topping.

 Paprika: Paprika’s red color and sweet pepper flavor are the reasons to use it for the garnish.

How to Make the Best Creamy Potato Salad

Scrub, peel, and cut potatoes into one-inch cubes.

Place potato cubes into a large pot and cover with water.

Boil potatoes over medium-high heat for approximately 10 minutes (until firm-tender). Insert a fork in a potato cube to test doneness.

Drain cooked potatoes and set aside to cool.

Place the cooled potatoes in a large mixing bowl. Chop the onions and celery and add to potatoes.

Cook the eggs until the yolks are firm (see how in this earlier post). Soak them in an ice bath, then peel them.

Place a cooling rack over the potato mixture bowl, push the eggs through the wire opening, or chop them and add them to the mixture.

Pour vinegar over potato mixture.

The Best Potato Salad Dressing

Mix the mayonnaise, mustard, pickle relish, salt, and pepper in a separate bowl.

Fold the dressing into the potato mixture.

How Long Does Potato Salad Last

Potato salad should be stored in the refrigerator for up to four days.

It does not freeze well.

Garnish with paprika and sliced spring onions.

Refrigerate until served.

What Goes Great with Potato Salad

Pulled Pork

Cucumber Salad

Grilled Corn

Want More?

Sometimes, we all need a little inspiration for easy meals and recipes. I’ve put together some recipes. I think you’ll like them.

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I hope you have a safe and healthy spring,

Kippi

Ps. You can find this post shared on Between Naps on The Porch.