Best Classic Creamy Potato Salad Recipes
CLASSIC & CREAMY POTATO SALAD
A classic, simple potato salad that can be thrown together in minutes or made a day ahead! A comfort-food treat for all ages, and easy to change to your preferences (I leave out the eggs for my sister; you could add celery or onion in step 3 or use specialty mustard or vinegar).
Provided by Anissa Wolf
Categories Potato
Time 15m
Yield 6 cups, 6-12 serving(s)
Number Of Ingredients 10
Steps:
- Mix mayonnaise, mustard, and pickle relish until uniform in color and texture.
- Add vinegar, sugar, salt, and celery seed and mix thoroughly.
- Pour sauce over potatoes and eggs; mix gently until potatoes and eggs are evenly coated. (I suggest adding the sauce half at a time so that you can add only enough to coat the potatoes and not have soupy salad!).
- Put potato salad into serving bowl and garnish as desired with sprinkled paprika (to taste), reserved slices of egg, etc.
- Store in refrigerator for up to 2 days; serve cold.
- This recipe may be made vegan by omitting eggs and substituting vegan mayonnaise.
Nutrition Facts : Calories 402, Fat 22.6, SaturatedFat 3.8, Cholesterol 108.5, Sodium 603.7, Carbohydrate 44.7, Fiber 3.5, Sugar 8.8, Protein 7
MOM'S CLASSIC (CREAMY) POTATO SALAD
This is the Potato Salad I had grown up with...nothing compares to it. So after getting frustrated at my mom's lack of measuring, I was finally able to get the right measurements for my Mom's Classic (Creamy) Potato Salad.
Provided by mgaspervich
Categories Low Protein
Time 1h20m
Yield 8 Cups, 12-20 serving(s)
Number Of Ingredients 8
Steps:
- Boil potatoes in salted water until fork tender (about 10 - 20 minutes).
- Remove from water and let cool on the counter.
- Hard boil the eggs.
- Place potatoes (with skins) and hard boil eggs in the refrigerator overnight.
- Peel and dice the potatoes and place in a bowl.
- Peel and dice the eggs and place in the bowl with potatoes. (Note: Reserve 7 egg slices to decorate the top of potato salad.).
- Dice onion and add to the potato and egg mixture.
- In another bowl, mix vinegar, sugar, yellow mustard, and Miracle Whip until smooth.
- Pour on top of potatoes, egg, and onion and gently mix until thoroughly combined.
- Smooth out the top and sprinkle with paprika and arrange 7 egg slices on the top.
- Refrigerate at least 3 hours to let the flavors meld.
- Enjoy!
Nutrition Facts : Calories 247.9, Fat 10.5, SaturatedFat 2.1, Cholesterol 104.1, Sodium 400.3, Carbohydrate 32.5, Fiber 2.6, Sugar 12, Protein 5.7
CLASSIC CREAMY POTATO SALAD
This is a recipe I have used for over 30 years. Any family potluck dinner we have, I am always on potato salad duty. I bring a double batch of this old favourite. It always goes fast and I have given out the recipe many times over the years. I cheat a little and make a lower-fat version for my family, but always make the full-fat version for company. New, red potatoes may be used with skins on. This is a chunky one, not meant to be mashed.
Provided by DiLo4602
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Boil potatoes until fork tender. Cool then cut into cubes.
- In large bowl stir together mayonnaise, onion, vinegar, salt, pepper and eggs. Add cooked, sliced, cubed potatoes and celery. Toss to coat well. Cover and refrigerate (the longer the better for flavours to blend and potato salad to chill). Sprinkle with paprika and egg rings if desired.
Nutrition Facts : Calories 308.5, Fat 11.3, SaturatedFat 1.9, Cholesterol 60.5, Sodium 831.5, Carbohydrate 46.8, Fiber 5.2, Sugar 4.8, Protein 6.4
CLASSIC CREAMY POTATO SALAD
Normally I want to add things to potato salad recipes, but this one is a keeper. It really is the "classic" potato salad. For extra crunch feel free to add 1/2 cup of thinly sliced radishes, chopped cucumber, or chopped bell pepper. This recipe says it serves 10, but I don't think so. Recipe courtesy of Betty Crocker's Best-Loved Recipes.
Provided by AmyZoe
Categories Potato
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1 inch water (salted, if desired) to boiling.
- Add potatoes. Cover and heat to boiling.
- Reduce heat to low. Boil gently 30 to 35 minutes or until potatoes are tender. Cool slightly.
- Cut into cubes (6 cups).
- Mix mayonnaise, vinegar, mustard, salt, and pepper in large glass or plastic bowl.
- Add potatoes, celery, and onion and toss.
- Stir in eggs.
- Cover and refrigerate at least 4 hours.
- Cover and refrigerate any remaining salad.
Nutrition Facts : Calories 246.5, Fat 14.1, SaturatedFat 2.4, Cholesterol 94, Sodium 534.8, Carbohydrate 26.5, Fiber 1.8, Sugar 3.9, Protein 4.6
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