Classic Creamy Potato Salad Recipes

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CLASSIC CREAMY POTATO SALAD



Classic Creamy Potato Salad image

Classic creamy potato salad, with mayonnaise, onion, celery, egg and a bit of pickle!

Provided by Jennifer

Categories     Salad

Time 45m

Number Of Ingredients 15

4 cups yellow-fleshed potatoes (diced (about 4 large))
1 Tbsp white vinegar
3 large eggs (hard boiled and chopped)
3/4 cup red onion (diced)
3/4 cup celery (diced)
2-3 Tbsp dill pickle (finely diced)
1 cup mayonnaise ((I use Miracle Whip™))
2 tsp yellow Prepared mustard
1/2 tsp celery seeds
1 Tbsp white vinegar
1/4 tsp paprika
1 tsp salt
Freshly ground pepper
Paprika
Chopped parsley

Steps:

  • Do ahead: Place 3 eggs in a small saucepan and cover with cold water, covering by at least 1 inch. Bring to a boil over high heat. Once the water is fully boiling, boil eggs for 7 minutes. Remove eggs to a bowl of cold water and refrigerate at least 30 minutes (or longer) until needed. To use later, peel and chop.
  • Peel potatoes and cut into equal-sized chunks, just slightly larger than you want the chunks to be in your finished salad. Place in a large pot. Cover with cold water, covering potatoes by 3-4 inches. Add some salt to the water. On the stove-top, bring to a boil over high heat. Continue boiling potatoes, checking often, until potatoes are tender. *Check potatoes by piercing with a sharp knife. They are done when the knife passes through the potato with no resistance.
  • Drain potatoes well and place in a large bowl. Drizzle with 1 Tbsp white vinegar. Allow to cool about 30 minutes, at room temperature.
  • Meanwhile, chop the Additions ingredients and prepare the dressing by whisking together all the dressing ingredients until well combined.
  • When potatoes have cooled, add the chopped celery, onion and hard-boiled eggs to the bowl. Pour the dressing over top. Toss to combine and coat the potatoes. Garnish the top with a bit of paprika. Cover and refrigerate until thoroughly cooled before serving, about 3-4 hours, at least. Garnish with fresh parsley to serve, if desired.
  • Potato salad will keep well, covered, in the fridge for up to 5 days.

Nutrition Facts : Calories 280 kcal, Carbohydrate 12 g, Protein 5 g, Fat 23 g, SaturatedFat 3 g, Cholesterol 90 mg, Sodium 562 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

CLASSIC POTATO SALAD



Classic Potato Salad image

Provided by Nancy Fuller

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 10

3 pounds red potatoes
Kosher salt
6 large eggs
1 cup mayonnaise
2 tablespoons yellow mustard
2 stalks celery, chopped
3 tablespoons chopped fresh parsley
2 fresh chives, chopped
1 white onion, finely chopped
Freshly ground pepper

Steps:

  • Place the potatoes and 2 heaping tablespoons of salt in a large pot of water. Bring the water to a boil and cook until the potatoes are fork-tender, 10 to 15 minutes. Drain, then chop into 1/2-inch pieces.
  • Meanwhile, put the eggs in a large saucepan and cover with water. Bring to a boil, then reduce to a simmer and cook until hard-boiled, about 10 minutes. Drain and run under cold water to cool. Peel the eggs and chop.
  • Combine the potatoes, mayonnaise, mustard, celery, parsley, chives, onion and a pinch each of salt and pepper in a large bowl. Toss to coat the potatoes with the dressing, then add the hard-boiled eggs. Gently stir the potato salad, taking care not to mash the eggs.

CLASSIC POTATO SALAD



Classic Potato Salad image

Provided by Food Network Kitchen

Number Of Ingredients 0

Steps:

  • Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

GRANDMA'S CREAMY POTATO SALAD



Grandma's Creamy Potato Salad image

This potato salad is just like Grandma's.

Provided by Frank David

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 10

1 ½ pounds red potatoes, peeled
1 ½ cups mayonnaise
1 cup chopped celery
½ cup chopped onion
1 tablespoon white vinegar
1 tablespoon prepared yellow mustard
1 teaspoon salt
¼ teaspoon ground black pepper
4 hard-cooked eggs, chopped
1 teaspoon paprika, or to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes.
  • Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.

Nutrition Facts : Calories 538.1 calories, Carbohydrate 22.5 g, Cholesterol 162.2 mg, Fat 47.6 g, Fiber 2.7 g, Protein 7.3 g, SaturatedFat 7.7 g, Sodium 794.6 mg, Sugar 3.1 g

CLASSIC POTATO SALAD



Classic potato salad image

Our classic potato salad recipe is the perfect barbecue side dish, great for picnic spreads or paired with roast leftovers. Try our easy, versatile recipe

Provided by Matt Tebbutt

Categories     Afternoon tea, Buffet, Dinner, Side dish

Time 40m

Yield Serves 6 with leftovers

Number Of Ingredients 8

800g small new potato
3 shallots, finely chopped
1 tbsp small capers (optional)
2 tbsp cornichons, finely chopped (optional)
3 tbsp mayonnaise, or to taste
3 tbsp extra-virgin olive oil
1 tbsp white wine vinegar
small handful parsley leaves, roughly chopped

Steps:

  • Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
  • Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.

Nutrition Facts : Calories 144 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium

CONTEST-WINNING OLD-FASHIONED POTATO SALAD



Contest-Winning Old-Fashioned Potato Salad image

We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11

4 cups cubed peeled potatoes
3 hard-boiled large eggs, chopped
2 celery ribs, thinly sliced
1/4 cup chopped green onions
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons vinegar
2 tablespoons sugar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts :

CREAMY POTATO SALAD



Creamy Potato Salad image

There's no way around it; the best part of picnics is the potato salad. Pair our creamy potato salad recipe with barbeque, anything from the grill or even as a potluck entrée! For any warm-weather get-togethers, this potato salad recipe is sure to be a crowd-pleaser. Consider jazzing up your potato salad dressing and adding some bacon, diced ham, pepperoni or salami to your side. We love sprinkling fresh herbs before serving for a little extra color and taste. Win-win!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 4h55m

Yield 10

Number Of Ingredients 10

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:

  • 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.
  • Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
  • 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.

Nutrition Facts : Calories 330, Carbohydrate 15 g, Cholesterol 105 mg, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg

CLASSIC & CREAMY POTATO SALAD



Classic & Creamy Potato Salad image

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

6 cups boiled peeled and sliced potatoes
3 chopped hard-boiled eggs
1 1/2 cups mayonnaise
2 -3 tablespoons prepared mustard
2 tablespoons pickle relish
1 tablespoon apple cider vinegar or 1 tablespoon white vinegar
1 tablespoon granulated sugar
1/8 teaspoon salt
1/8 teaspoon celery seed
paprika

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

GRANDMA'S CLASSIC POTATO SALAD



Grandma's Classic Potato Salad image

When I asked my grandmother how old this classic potato salad recipe is, she told me that her mom used to make it when she was a little girl. It has definitely stood the test of time. -Kimberly Wallace, Dennison, Ohio

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 10 servings.

Number Of Ingredients 13

6 medium potatoes, peeled and cubed
1/4 cup all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons salt
1 teaspoon ground mustard
1 teaspoon pepper
3/4 cup water
2 large eggs, beaten
1/4 cup white vinegar
4 hard-boiled large eggs
2 celery ribs, chopped
1 medium onion, chopped
Sliced green onions, optional

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool to room temperature., Meanwhile, in a small heavy saucepan, combine flour, sugar, salt, mustard and pepper. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat and cool completely. Gently stir in vinegar., Chop and set aside 1 hard-boiled egg; chop the remaining hard-boiled eggs. In a large bowl, combine the potatoes, celery, onion and eggs; add dressing and stir until blended. Refrigerate until chilled. Garnish with reserved chopped egg and, if desired, sliced green onions.

Nutrition Facts : Calories 144 calories, Fat 3g fat (1g saturated fat), Cholesterol 112mg cholesterol, Sodium 402mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

CLASSIC POTATO SALAD RECIPE BY TASTY



Classic Potato Salad Recipe by Tasty image

This simple summer side dish staple is easy to master with this recipe! Gold potatoes are tossed in a creamy-tangy mixture of mayo, pickle relish, and mustard, with diced red onion and hard-boiled eggs for extra texture. Pro tip: add the dressing to the potatoes in thirds, allowing 5 minutes between each addition, for the creamiest texture.

Provided by Tikeyah Whittle

Categories     Appetizers

Time 45m

Yield 8 servings

Number Of Ingredients 13

2 lb gold potato, scrubbed, cut into 1/2 in (1.24 cm)
1 ½ teaspoons kosher salt, divided, plus more for boiling potatoes
3 hard-boiled eggs, roughly chopped
¾ cup mayonnaise
½ cup sweet relish
yellow mustard
1 ½ cups red onion, finely diced
3 large stalks celery
½ teaspoon McCormick® Garlic Powder
½ teaspoon McCormick® Paprika
⅛ teaspoon McCormick® cayenne
3 tablespoons white vinegar
1 tablespoon granulated sugar

Steps:

  • Add the potatoes to a large pot and cover with cool water. Generously season the water with salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, 12-15 minutes. Drain and transfer the potatoes to a large bowl.
  • Meanwhile, in a medium bowl, mix together the hard-boiled eggs, mayonnaise, relish, mustard, red onion, celery, garlic powder, cayenne, paprika, and ½ teaspoon salt until well combined.
  • In a small bowl, stir together the white vinegar, remaining teaspoon of salt, and the sugar until the sugar and salt have dissolved.
  • While the potatoes are still hot, pour the vinegar mixture over and toss to coat. Let the potatoes sit for 5 minutes to cool slightly.
  • Add ⅓ of the egg mixture to the potatoes, tossing to coat completely. Let sit for another 5 minutes, then toss with another ⅓ of the egg mixture. Just before serving, toss with the remaining egg mixture.
  • Enjoy!

Nutrition Facts : Calories 316 calories, Carbohydrate 31 grams, Fat 19 grams, Fiber 2 grams, Protein 5 grams, Sugar 6 grams

MOM'S CLASSIC (CREAMY) POTATO SALAD



Mom's Classic (Creamy) Potato Salad image

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

6 -8 russet potatoes (with Skins)
6 eggs, hard boiled
1 large onion, diced
6 tablespoons white vinegar
6 tablespoons sugar
1 1/2-3 teaspoons yellow mustard, prepared
2 cups Miracle Whip
1/2-1 teaspoon paprika (for garnish)

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

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From spendwithpennies.com


HEALTHY CLASSIC POTATO SALAD (WITH HARD BOILED EGGS)
2022-05-13 Our Healthy Potato Salad has all the traditional flavors of a classic potato salad recipe: zippy creamy dressing, crunchy celery and chopped hard-boiled eggs all tossed together with perfectly tender potatoes but it has 150 fewer calories per serving! Scale 1x 2x 3x Ingredients . 2 ½ pounds thin-skinned potatoes, cut into about 1-inch chunks (about 8 cups) 3 large eggs. …
From healthyseasonalrecipes.com


CREAMY POTATO SALAD - THE STAY AT HOME CHEF
Add in diced potatoes and cook until tender, 10 to 15 minutes. Drain well and rinse with cold water to cool. In a large mixing bowl, add in cooled potatoes with bacon (optional), onion, celery, and eggs. In a small mixing bowl, whisk together mayonnaise, cider vinegar, dill, sugar, mustard, relish, salt, and pepper.
From thestayathomechef.com


COOL AND CREAMY POTATO SALAD - FROM A CHEF'S KITCHEN
2019-06-29 Instructions. Place peeled and cubed potatoes in a pot of cold, salted water. Bring to a boil and cook 15-20 minutes or until potatoes can be easily pierced with a knife. Drain and cool quickly such as on a cold sheet pan. Once cooled, transfer to a large bowl. Add the celery, scallions, cucumber and eggs.
From fromachefskitchen.com


SUEBEE HOMEMAKER - FAMILY-FRIENDLY SAVORY AND SWEET RECIPES!
Make dressing. Separate the eggs, by placing the yolks in one bowl, and the whites in another. Mash egg yolks, and then add the remaining dressing ingredients – the Miracle Whip, sugar, mustard, apple cider vinegar, half and half, and salt and pepper. Mix well. Step 4. Slice potatoes and egg whites.
From suebeehomemaker.com


CLASSIC POTATO SALAD - NATASHASKITCHEN.COM
2019-05-21 Instructions. In a small bowl combine 1/2 cup of mayonnaise, 1 tbsp white wine vinegar, 1 tsp Dijon mustard, 1 tbsp water and black pepper, whisk until combined and set aside. Cook unpeeled potatoes until tender but still firm, drain and air dry in single layer. Cook the eggs and cool until safe to touch.
From natashaskitchen.com


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