Creamy Potato Salad
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No picnic or potluck would be complete without a big bowl of Creamy Potato Salad on the table. Tender bites of earthy potato and hard boiled eggs combine with crunchy diced veggies in a creamy mayo based dressing for a perfect companion to burgers, hotdogs or any grilled meat like Lime Grilled Chicken Kabobs.
Thanks to the addition of a little mustard and apple cider vinegar, my version has a tangy bite that your family will love. If you want a little more zest, consider squeezing a bit of lemon juice into the dressing.
Creamy Potato Salad
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What’s In Potato Salad?
Diced cooked potatoes and hard boiled eggs dressed with mayo and seasoned with salt and pepper form the foundation ingredients of potato salad. Beyond that, the possibilities are wide open.
In fact, it seems every family has its own homemade potato salad recipe, and it’s no wonder. There are so many ways to personalize this classic side dish. Here are some suggested add ins to inspire your creativity:
- Chopped dill or sweet pickles
- Green olives
- Diced bell peppers
- Chopped fresh herbs, such as thyme, rosemary, dill or parsley
- Chopped bacon or ham
The optimal potato for potato salad is a thin-skinned waxy variety such as new, red or gold potatoes. Besides being earthy with a touch of sweetness, they remain firm and hold up well in dressing. Another plus with these varieties is that peeling is optional!
Baby potato salad is also an excellent choice for potato salad. I also prefer using sweet onions in my potato salad instead of yellow onions, but either kind will do.
Let’s Make It
The secret to non-mushy potatoes is to not overcook and make sure to cool completely before mixing with the rest of the ingredients. Here’s what to do:
- Boil diced potatoes until just fork tender. Then drain and cool to room temperature.
- In a large mixing bowl, combine diced onion, celery and eggs with mayo, mustard and vinegar.
- Stir in potatoes and coat with dressing.
- Refrigerate for at least two hours.
Can It Be Made In Advance?
I’m so glad you asked, because potato salad should almost definitely be made a minimum of several hours in advance! Doing so will give the flavors a chance to meld and develop. Also, it’s so much better served cold.
How To Store Leftovers
Leftover potato salad should be promptly refrigerated. In fact, food safety experts advise that potato salad with eggs should be discarded if it lingers above 41˚F for more than two hours.
It will keep in the fridge for up to four days. But don’t even think about freezing it, unless you want a yucky mess! Mayo crystallizes and separates when thawed, while raw onion and celery will turn to mush.
Follow these tips and you’re on your way to a no fail, no fuss side dish that will always be welcome at the table!
Other Delicious Salads To Try
Classic Macaroni Salad – perfect for a BBQ!
German Potato Salad – deliciously different.
Loaded Baked Potato Salad – with all the toppings!
Mediterranean Pasta Salad – so fresh
Greek Salad – so easy to make.
Creamy Potato Salad made with earthy potato, hard boiled eggs and combined with crunchy diced veggies in a creamy mayo-based dressing.
- 2 pounds potatoes peeled and cubed
- 1 cup celery chopped
- 4 green onions sliced
- 4 hard boiled eggs chopped
- 1 1/4 cups mayonnaise
- 1 tablespoon apple cider vinegar
- 2 teaspoons yellow mustard
- salt & pepper to taste
Bring a large pot of water to a boil. Add potatoes and cook until tender, about 15 minutes.
Drain the potatoes well and lay them out on a baking sheet to cool completely.
- Combine all dressing ingredients in a large bowl and mix well.
- Stir in remaining ingredients and chill at least 2 hours before serving.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)