Our best potato salad recipe delivers the creamy, tangy flavor that’s the quintessential taste of summer. With crunchy celery and hard-cooked eggs, no wonder it’s been a favorite for generations.
This potato salad recipe boasts a rich history, tracing its origins back to our 1917 Gold Medal cookbook. While the original version featured a boiled dressing with savory seasonings, our updated recipe retains the same delicious flavor profile using a simpler, mayonnaise-based dressing. The result? An incredibly flavorful potato salad that’s always a crowd-pleaser.
The perfect accompaniment to any warm-weather meal—from juicy burgers and brats to grilled chicken and ribs—our potato salad is irresistible.
Ingredient
- 2 pounds round red or white potatoes (about 6 medium)
- 1 1/2 cups mayonnaise or whipped salad dressing
- 1 tablespoon white or cider vinegar
- 1 tablespoon yellow mustard
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 medium stalks celery, chopped (1 cup)
- 1 small onion, chopped (1/2 cup)
- 4 hard-cooked eggs, chopped
- Paprika, if desired
Instructions
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Step 1
Wash the potatoes, and with a vegetable peeler, remove the skins. Rinse under cool water.
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Step 2
Place whole potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
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Step 3
In a large bowl, mix mayonnaise, vinegar, mustard, salt and pepper.
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Step 4
Gently mix in potatoes, celery, and onion. Stir in eggs. Sprinkle with paprika.
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Step 5
Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.
Recipe Tips
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Whipped dressing is often referred to by the brand name Miracle Whip. It can be used in place of the real mayonnaise in this recipe. Both work equally as well, so let your taste buds decide.
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Capers, olives or pickles are also a nice addition to a Creamy Potato Salad recipe: Stir in 1 tablespoon small drained capers or 2 tablespoons to 1/4 cup chopped sweet or dill pickle relish. You can also add sliced or chopped pitted and well-drained olives.
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Potatoes come in all sorts of varieties. Most are waxy and particularly good for potato salads. Try fingerling medleys that include red, yellow, and purple potatoes or small white potatoes with yellow flesh. The skins these varieties are generally very tender, so there’s no need to peel. To use in the potato salad, cut in half lengthwise, and boil 10 to 15 minutes or just until tender. Drain, cool enough to handle, and cut into smaller pieces.
Nutrition Facts
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Calories360
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Total Fat27g
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Protein5g
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Total Carbohydrate24g
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Sugars2g
