I try to shy away from generalizations but think this may apply. If you’ve been alive long enough to learn to read this you’ve probably been to a BBQ or hosted one, and I’m willing to bet that someone, somewhere brought creamy potato salad. Since I’m generalizing (and it’s my blog) I’ll also bet you have a definite opinion as to what kind of potato salad is best. And finally, I’ll bet you have a favorite recipe that your Mom made too. Feel free to generalize in the comments section below. Do you like German potato salad with vinegar? Do you like a sour cream based potato salad? Or are you like the rest of us southern cooks and bring out the big jar of Kraft mayonnaise or maybe Miracle Whip? Such discussions have caused many a feud for years and years!
This recipe and post is for my young readers (nieces and such) that may be interested to know what kind of potato salad I’ve been bringing to all those family gatherings for years, and years, and years. I’ll say this about my potato salad, it’s just not as good as my sister-in-law Windy’s (hi Win in Colorado!) and she didn’t pay me to say that. She did teach me one trick. After boiling the eggs, smash the yolks with a fork and mix them with the mayo and mustard. Chop the egg whites separately and add them with the celery and other ingredients. I don’t know why this makes it better but it does!
So if by chance you’re going to a BBQ this weekend, or cooking out at home, or just want potatoes and mayonnaise, here’s a pretty great potato salad recipe that’s an easy crowd pleaser.
I use potatoes, large baking potatoes because they hold together pretty good. I also add celery, onion, sweet pickle relish, mayonnaise (not Miracle Whip), celery seed, prepared mustard, salt, pepper, hard boiled eggs and paprika on top as a garnish. If you don’t want to use sweet relish, you can substitute sweet pickles but also add a little vinegar. I’ll list those as optional in the recipe below. You may have also noticed the plain Greek Yogurt in the photo. I substituted some yogurt in place of a little mayonnaise just to see how it turned out. I don’t think it made a big difference but you can experiment yourself.
Scrub the potatoes leaving them whole with the skin on. Boil in a large pot until they are fork tender.
Hard boil two eggs. Separate the yolks from the whites. Place the yolks in a large mixing bowl and smash them with a fork.
Chop the eggs whites and set aside.
Usually … (and Windy will notice this) you should add the mayo to the egg yolks before adding the rest of the ingredients. But hey – sometimes I get so excited I get ahead of myself. Pretend I added the mayo and mustard to the eggs yolks and am now ready to add the sweet relish, chopped celery, chopped onion (white onion is probably better but I had a small piece of red that needed used), add the seasonings, the chopped egg whites and celery seed. Taste to check for enough salt and pepper. Remember add those gradually because it’s easier to add more, impossible to take it out.
It’s almost done – we just need to add potatoes!
Drain the potatoes and remove the skin. Cut out any blemishes or black spots.
Chop the taters into bite size pieces – no bigger than one inch square.
Add the cooled potatoes to the mayonnaise mixture. Blend gently until mixed well.
Sprinkle with paprika, chill and enjoy. This is good to make the day before and tastes better after sitting overnight.
Hope this helps and hope you enjoy.
Traditional Creamy Potato Salad
Traditional creamy potato salad - perfect for BBQ's and potluck dinners. Always a family favorite!
Recipe type: Salad, Side Dish
Serves: 10 servings
- 5 or 6 large baking potatoes
- 1 cup diced celery
- ½ cup finely diced onion
- ¼ cup sweet pickle relish (may substitute sweet pickles and add 2 teaspoons vinegar)
- 1½ cups Kraft Mayonnaise (or more if needed)
- 2 teaspoons celery seed
- 2 teaspoons prepared mustard
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 2 hard boiled eggs, yolks and egg whites separated
- Paprika for garnish
- Scrub potatoes under clean running water. Leaving potatoes whole with skin on, cover with water in a large pot and bring to a boil. Reduce to simmer and cook until fork tender. Drain and allow to cool slightly. Remove skin and chop into bite sized pieces.
- Boil eggs and place yolks in a large mixing bowl. Chop eggs whites and set aside. Smash the yolks with a fork and add mayonnaise and mustard. Mix well. Add all other ingredients except potatoes and mix until well blended. Taste to check seasonings. Add potatoes and blend gently. Sprinkle with paprika and chill overnight. Serve!
adapted from Better Homes and Gardens - New Cook Book
OK, let’s hear it! What’s in your favorite potato salad?
Thanks so much for stopping by!