Creamy Potato Salad Recipe — Tangy, Easy, Delicious!
Creamy potato salad is perfect for potlucks, picnics, and barbecues. Easy to make and always a crowd favorite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Salad, Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 medium potatoes (around 3 pounds)
- 1 onion, chopped
- 1 celery stalk, chopped
- 4 eggs, hard-boiled and peeled
- 2 tablespoons white distilled vinegar
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 tablespoons pickle relish
- Salt and pepper, to taste
- Garnish:
- 2 spring onions, sliced
- 1 teaspoon paprika
Instructions
1. Scrub, peel, and cut potatoes into one-inch cubes.
2. Place potato cubes into a large pot and cover with water.
3. Boil potatoes over medium-high heat for approximately 10 minutes (until firm-tender). Insert a fork in a potato cube to test doneness.
4. Drain cooked potatoes and set aside to cool.
5. Place the cooled potatoes in a large mixing bowl. Chop the onions and celery and add to potatoes.
6. Hard-boil eggs. Cool and peel eggs.
7. 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.
8. In a separate bowl, mix the mayonnaise, mustard, pickle relish, salt, and pepper.
9. Fold the dressing into the potato mixture.
10. Garnish with paprika and sliced spring onions before serving.
Notes
This potato salad is best chilled before serving.
You can make it a day in advance to let the flavors meld.
For a tangier version, add a bit more mustard or vinegar.
Store in the refrigerator for up to 4 days in an airtight container.
Find it online: https://cookingwithramsay.com/creamy-potato-salad/