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Creamy Potato Salad

  • Prep 25 min
  • Total 4 hr 55 min
  • Servings 10

This classic potato salad recipe is a reliable favorite for picnics and parties. The crunch of celery balances this creamy potato salad that pairs perfectly with any potluck entrée, making this our go-to side for any get-together. MORE + LESS -

Ingredients

1 1/2
pounds round red or white potatoes (about 6 medium), peeled
1 1/2
cups mayonnaise or 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
medium onion, chopped ( 1/2 cup)
4
hard-cooked eggs, chopped
Paprika, if desired

Steps

Hide Images
  • 1
    Place 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.
  • 2
    Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
  • 3
    Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

Expert Tips

  • For a lighter version (13 grams of fat and 210 calories per serving), use reduced-fat mayonnaise and 2 eggs.
  • There’s no creamy dressing on a vinegar-based potato salad like Dill Potato Salad. This type of salad is quite different from the one with a creamy base, but it is also served cold. Then, there’s Hot German Potato Salad which is also vinegar-based but served warm and has a bacon-flavored dressing. They are all delicious, whichever you choose.
  • Start with this Creamy Potato Salad recipe, then look to these mix-in ideas to help create your signature style: • Bacon, Ham, Pepperoni or Salami: Stir in 1/2 to 1 cup diced crisply cooked crumbled bacon or diced ham, pepperoni or salami. • Capers, Olives or Pickles: Stir in 1 tablespoon small drained capers or 2 tablespoons to 1/4 cup chopped sweet or dill pickle relish, or sliced or chopped pitted well-drained olives (any variety). • Fresh Herbs: Stir in 1-2 tablespoons chopped fresh herbs such as basil, chives, dill, lemon balm or lemon verbena, parsley, oregano, tarragon, thyme, or lemon thyme (thyme is potent, so start with 1 tablespoon and add more if needed to taste). Mix and match any of these herbs or just use a single type of herb. • Fresh Veggies: Stir in 1/2 to 1 cup chopped, cubed or sliced fresh vegetables like bell pepper, broccoli florets, cucumber, radishes, spinach leaves, yellow summer squash, zucchini or any other favorites. • Pesto: Stir in 1-2 tablespoons Basil Pesto or any variation. If making Creamy Potato Salad, stir in with the mayonnaise in Step 2.
  • For a slightly sweet potato salad, add 1/3 to 1/2 cup sweet pickle relish in step 2.
  • Round red and white potatoes are waxy and work best for potato salad because the pieces stay firm when fully cooked. Baking potatoes, which are starchy, tend to break apart and become mushy in salads.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
250
% Daily Value
Total Fat
28g
Saturated Fat
5g
Cholesterol
105mg
Sodium
480mg
Total Carbohydrate
15g
Dietary Fiber
1g
Protein
4g
% Daily Value*:
Iron
4%
4%
Exchanges:
1 Starch;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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