Traditional Creamy Potato Salad

Name: Traditional Creamy Potato Salad
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 5 or 6 large baking potatoes, do not peel; 1 cup diced celery; ½ cup finely diced onion; ¼ cup sweet pickle relish or (substitute sweet pickles and add 2 teaspoons vinegar); 1 ½ cups 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

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Creamy Potato Salad – an easy crowd pleaser perfect for BBQ’s and potlucks, and always a family favorite!

I’m willing to bet that you’ve probably been to a BBQ or maybe even hosted one at least once in your life. And, I bet that someone, somewhere brought a big bowl of creamy potato salad. I’ll also bet that you have a definite opinion as to what kind of potato salad is best. Is your favorite recipe is the one Mom used make?

Do you like German potato salad made with vinegar and no mayonnaise? Maybe you prefer a sour cream based potato salad. Or are you like the rest of us southern cooks that busts out the big jar of Kraft mayonnaise or Miracle Whip for our potato salad? Such discussions have caused many a feud over the years!

bowl of relish, celery, eggs, onions and spices

This recipe is for anybody that needs a good, solid, perfect-every-time Creamy Potato Salad recipe in your back pocket.

I’ll say this about my potato salad, it’s almost as good as my sister-in-law Windy’s, and she didn’t pay me to say that. She did teach me one important trick, however. After boiling the eggs, smash the yolks with a fork and mix them with the mayo and mustard before blending in the other ingredients. Chop the egg whites separately and add them with the celery and potatoes. I don’t know why this makes it better but it does!

Bowl of creamy potato salad garnished with boiled eggs and paprika

I use large baking potatoes for this recipe and boil them whole.

When fork tender, they’re peeled and chopped into bite size pieces. The egg yolks are smashed with a fork and mixed together with the mayonnaise and mustard until creamy. Then add the chopped egg whites, onion, relish, celery and seasonings. Once blended, the potatoes are folded in taking care not to break them apart. If you don’t want to use sweet relish, you can substitute sweet pickles but also add a little vinegar. You can also substitute dill relish or pickle juice and add a little fresh dill too.

bowl of creamy potato salad with hard cooked eggs garnished with paprika

Sprinkle with a little hot paprika, chill and enjoy.

I prefer to make this potato salad the day before serving allowing the flavors to blend. The leftovers are great for several days, so make extra!

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5 from 1 vote