It’s picnic season and time for one of my favorites – Creamy Potato Salad! This classic recipe has all the yummy flavors! It is a perfect blend of creamy baby potatoes, crunchy celery and onions, and hard boiled eggs, lightly tossed with a tangy dressing.
Potato Salad?
For many years, I was not a potato salad fan. At all.
Then, I had an amazing potato salad at a church picnic. No mealy potatoes. Instead, the potatoes were creamy and the dressing? Perfectly balanced with tangy mayo and vinegar but with a touch of sweetness. I begged the older church member for her recipe. She gladly shared it with a twinkle in her eyes.
But…
Old recipes – are not exact. They are more like guidelines. A handful of this, a pinch of that. You have to play with the recipe to coax it to taste the way you envision it. Now, I understood why she had a twinkle in her eyes.
So, after experimenting a few times, I finally came to this recipe and I love it!
One tip – if you have time, make it the day before. The flavors blend and the potatoes have time to soak in all that goodness, making it taste great!
How to Make Creamy Potato Salad
Fill a stockpot with salted water, the potatoes, and the eggs. Heat on high to bring to a boil, then reduce heat to medium and cook for approximately 12-15 minutes until potatoes are fork tender. Drain and let the potatoes and eggs cool.
While the potatoes and eggs are cooking, prepare the rest of the salad.
In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, mustard, salt, garlic powder, and black pepper. Add the diced celery, onion, and sweet pickle relish. Stir to combine.
Cut the baby potatoes into bite size pieces. Add to the dressing and toss to thoroughly coat.
Peel and chop the eggs. Add to the bowl and gently fold into the salad until combined.
Put the potato salad into your serving dish. Sprinkle with paprika and garnish with fresh parsley if desired.
Cover and refrigerate for at least 2 hours to allow the flavors to combine. I like to make this a day ahead for easy entertaining.
Creamy Potato Salad
Ingredients
Ingredients:
- 2 lbs. baby potatoes red or gold
- 3 eggs
- ¾ cup mayonnaise
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. sugar
- 1 ½ tsp. yellow mustard
- ½ tsp. salt
- ½ tsp. garlic powder
- ¼ tsp. black pepper
- 1 celery rib diced
- ½ cup onion diced
- 3 Tbsp. sweet pickle relish
Instructions
Instructions:
- Fill a stockpot with salted water, the potatoes, and the eggs. Heat on high to bring to a boil, then reduce heat to medium and cook for approximately 12-15 minutes until potatoes are fork tender. Drain and let the potatoes and eggs cool.
- While the potatoes and eggs are cooking, prepare the rest of the salad.
- In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, mustard, salt, garlic powder, and black pepper. Add the diced celery, onion, and sweet pickle relish. Stir to combine.
- Cut the baby potatoes into bite size pieces. Add to the dressing and toss to thoroughly coat.
- Peel and chop the eggs. Add to the bowl and gently fold into the salad until combined.
- Put the potato salad into your serving dish. Sprinkle with paprika and garnish with fresh parsley if desired.
- Cover and refrigerate for at least 2 hours to allow the flavors to combine. I like to make this a day ahead for easy entertaining.