Homemade Creamy Potato Salad Recipes

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CREAMY POTATO SALAD



Creamy Potato Salad image

Mildly seasoned with onion and dill, Mom's delightfully different potato salad is pretty, too, with the red potatoes left unpeeled. Of course, that also means it's quicker to make that traditional potato salad! -Pat Cole Polebridge, Montana

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 12 servings.

Number Of Ingredients 11

7-1/2 cups cubed red potatoes (about 2-1/2 pounds)
1 hard-boiled large egg, chopped
3 celery ribs, chopped
3/4 cup chopped onion
2 tablespoons finely chopped green pepper
3/4 cup mayonnaise
1/4 cup sour cream
1 to 1-1/2 teaspoons salt
1/4 teaspoon pepper
1/8 to 1/4 teaspoon dill weed
Sliced hard-boiled large egg, paprika and fresh dill sprigs, optional

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool., Transfer potatoes to a large bowl. Add the chopped egg, celery, onion and green pepper. In a small bowl, combine the mayonnaise, sour cream, salt, pepper and dill. Pour over potato mixture; gently toss to coat. Cover and refrigerate until serving. Garnish with egg, paprika and dill if desired.

Nutrition Facts : Calories 114 calories, Fat 1g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 320mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

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

CREAMY POTATO SALAD



Creamy Potato Salad image

Provided by Nancy Fuller

Categories     side-dish

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 11

3 pounds Yukon gold potatoes, cut into 1 1/2-inch chunks
1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 hard-boiled eggs, chopped
3 scallions, sliced
2 celery stalks, chopped fine
2 shallots, chopped fine
1 lemon, juiced

Steps:

  • Put the potatoes in a large pot and cover with cool water. Bring to a boil and cook until tender, 12 to 15 minutes. Drain and transfer to a large bowl.
  • In a separate bowl, combine the mayonnaise, mustard, sugar, salt, pepper, eggs, scallions, celery, shallots and lemon juice; stir to mix together. Add the mixture to the potatoes while still hot, mixing until the potatoes are coated. Transfer to a serving bowl.

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

Have you ever posted a recipe and just love reading the reviews for it? This is my signature potato salad. Whenever there is a pot luck function at work, I am TOLD that I have to bring the potato salad. No one else is allowed to and I am never given a choice. Thank you everyone who ever tried this potato salad and for leaving such glowing reviews for it. You all have made me look so good. I personally can not stand eggs or raw onions, so I leave them out but I know most people don't think a potato salad is complete without them. Thanks again for so many wonderful reviews. (psssst....check out my recipe #123107 as well. It shares the dressing with this recipe but tastes much much different because of the different ingredients) Please see Recipe #242966 for bacon bit tips.

Provided by Karen From Colorado

Categories     Potato

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

6 medium potatoes (2 pounds)
1/2 lb bacon, prepared as in Homemade Fresh Bacon Bits
1 cup thinly sliced celery
1/2 cup finely chopped onion
1/3 cup sweet pickle relish
1 1/4 cups mayonnaise or 1 1/4 cups salad dressing
2 teaspoons sugar
2 teaspoons celery seeds
2 teaspoons apple cider vinegar
2 teaspoons prepared mustard
1 1/2 teaspoons salt
2 hardboiled egg, coarsely chopped

Steps:

  • Cook potatoes in boiling, salted water until tender.
  • Drain well.
  • Peel and cube potatoes.
  • Transfer to a large bowl.
  • Add celery, onion, sweet relish and bacon bits.
  • Combine mayo, sugar, celery seed, vinegar, mustard, and salt.
  • Add mayo mixture to potatoes.
  • Toss lightly to coat potato mixture.
  • Carefully fold in the chopped eggs.
  • Cover and chill thoroughly.
  • Bacon bit tip: Partially freeze your package of bacon. Use a sharp knife and cut the frozen bacon into long strips about 1/4 inch wide. Turn the bacon and cut the strips into pieces also about 1/4 in wide. You now have perfect raw bacon pieces to fast fry. No need to separate. They will separate during cooking. Perfect bacon bits.

Nutrition Facts : Calories 296.3, Fat 14.3, SaturatedFat 4.7, Cholesterol 60.3, Sodium 803.7, Carbohydrate 34.4, Fiber 4.1, Sugar 6.1, Protein 8.3

CREAMY POTATO SALAD



Creamy Potato Salad image

This creamy potato salad was created for a deck-warming party. Friends that normally don't like potato salad went back for thirds.

Provided by Eleanor Price

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 12h45m

Yield 8

Number Of Ingredients 12

1 pound fingerling potatoes
¾ cup salad dressing (such as Miracle Whip®)
½ cup sour cream
¼ cup chopped onion, or to taste
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh chives
2 tablespoons sweet pickle relish
2 tablespoons dill pickle relish
1 ½ tablespoons prepared yellow mustard
1 tablespoon white sugar
1 tablespoon chopped fresh Thai basil
1 teaspoon celery seed

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, 15 to 20 minutes. Drain and let cool, about 15 minutes. Chop coarsely.
  • Combine salad dressing, sour cream, onion, parsley, chives, sweet relish, dill relish, mustard, sugar, basil, and celery seed in a large bowl. Add potatoes; stir well to coat. Cover and chill to let all the flavors blend, 12 to 24 hours.

Nutrition Facts : Calories 159.3 calories, Carbohydrate 17.4 g, Cholesterol 13.8 mg, Fat 9.3 g, Fiber 1.6 g, Protein 2 g, SaturatedFat 2.7 g, Sodium 296 mg, Sugar 6 g

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

GRANDMA'S CREAMY POTATO SALAD



Grandma's Creamy Potato Salad image

My grandma makes the best potato salad, but she doesn't use a recipe! So I watched while she put together "a little of this and a little of that" and jotted a recipe that comes close. The creamy dressing also works well for making deviled eggs.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 10

8 medium red potatoes, cubed
4 to 5 hard-boiled large eggs, chopped
1-1/2 cups mayonnaise
2/3 cup sour cream
3 tablespoons sugar
3 tablespoons red wine vinegar
2 tablespoons finely chopped onion
2 teaspoons prepared mustard
1 teaspoon celery seed
Salt and pepper to taste

Steps:

  • Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 15-20 minutes. Drain and cool. , Transfer to a large bowl; add eggs. In a small bowl, whisk the remaining ingredients. Pour over potato mixture; toss to coat. Cover and refrigerate for 6 hours or overnight.

Nutrition Facts : Calories 483 calories, Fat 39g fat (8g saturated fat), Cholesterol 134mg cholesterol, Sodium 284mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.

HEALTHIER CREAMY POTATO SALAD



Healthier Creamy Potato Salad image

Use this easy recipe formula to create a healthier creamy potato salad with any additions you like.

Provided by coweed

Time 1h50m

Yield 4

Number Of Ingredients 8

1 pound small new potatoes, quartered
½ cup plain Greek yogurt
¼ cup light mayonnaise
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
2 cups steamed cauliflower rice
¼ cup finely chopped fresh parsley

Steps:

  • Put potatoes in a large saucepan with water to cover. Bring to a boil and cook, covered, until tender, 15 to 20 minutes. Drain; rinse with cold water. Let potatoes cool.
  • Stir together yogurt, mayonnaise, mustard, salt, and pepper in a large bowl. Stir in cauliflower and fresh parsley. Add cooled potatoes; toss gently to coat. Chill, covered, at least 1 hour or up to 24 hours.

Nutrition Facts : Calories 200.8 calories, Carbohydrate 28.5 g, Cholesterol 10.9 mg, Fat 7.6 g, Fiber 5.3 g, Protein 6.7 g, SaturatedFat 2.1 g, Sodium 391.9 mg, Sugar 2.6 g

ULTIMATE CREAMY POTATO SALAD



Ultimate Creamy Potato Salad image

This has been a favorite in my family for years. I am asked quite often to bring it to bbq's and picnics.

Provided by Kellie in SLO

Categories     Potato

Time 30m

Yield 12 serving(s)

Number Of Ingredients 10

6 medium potatoes (2 pounds)
2 stalks celery, thinly sliced
1/3 cup chopped onion
3/4 cup mayonnaise
1/2 cup sour cream
1 tablespoon vinegar
2 teaspoons prepared mustard
1 teaspoon seasoning salt
1/2 teaspoon pepper
6 hard-boiled eggs, chopped

Steps:

  • Cook potatoes in a covered saucepan in boiling water for 15-20 minutes, or until just tender; drain well.
  • Peel and cube potatoes.
  • In a very large bowl combine celery, onion, mayonnaise, vinegar, mustard, salt and pepper.
  • Add potatoes and eggs.
  • Toss lightly to mix.
  • Cover and chill for 6 to 24 hours.

Nutrition Facts : Calories 200.4, Fat 9.6, SaturatedFat 2.7, Cholesterol 102, Sodium 164.5, Carbohydrate 23.4, Fiber 2.6, Sugar 2.7, Protein 5.8

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

CREAMY POTATO SALAD



Creamy Potato Salad image

This is the most fantastic potato salad recipe I've ever found. My family rave about it (husband won't let me buy it anymore as says it's not a patch on this) and it always gets requested at bbqs and parties. I haven't altered it in any way as it's so wonderful as it is. I'd love to claim it as my own but it's not...I got the recipe from "An American Place" by Larry Forgione. It's a great book and with my love of American food I use it over and over. It's very important that the potatoes are still hot when they are tossed with the herbs and dressing inorder to absorb the other flavors and have a nice creamy texture.

Provided by Lou van

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 cup mayonnaise (preferably homemade)
1/4 cup sour cream
2 tablespoons milk
1 1/2 teaspoons white wine vinegar (or cider vinegar)
3 drops Tabasco sauce
1 teaspoon prepared mustard (I use English)
1 pinch sugar
2 large potatoes (scrubbed but not peeled)
1/2 cup cucumber (peeled, seeded and finely chopped)
2 tablespoons finely chopped scallions (spring onions)
1 egg (hard boiled chopped)
2 tablespoons fresh cilantro (chopped fresh, coriander)
2 tablespoons flat leaf parsley (chopped)
salt & fresh ground pepper

Steps:

  • Dressing:.
  • Put all the ingredients in a bowl and combine (can be made ahead and kept covered in fridge for a day or two).
  • Salad:.
  • Boil the potatoes in salted water for 20 - 25 mins until cooked but still firm.
  • Pour off the hot water and add tepid water; let the potatoes stand until cool enough to handle; drain.
  • Peel potatoes and cut into chunks.
  • Put warm potatoes in a large bowl and add cucumber, scallions,egg, cilantro and parsley.
  • Season to taste with salt and pepper; let stand for a few minutes.
  • Pour dressing over potatoes and toss gently.
  • Season again if necessary.
  • Serve chilled or at room temperature.

THE BEST CREAMY POTATO SALAD



The Best Creamy Potato Salad image

If you dislike any crunch in your potato salad and love mustard, this is the recipe for you! This is my mother-in-law's version of a 1950's Betty Crocker recipe and it's the ONLY potato salad I will eat. *Prep time does not include the boiling, peeling or cubing of potatoes and eggs.

Provided by Suzie Boozie

Categories     Potato

Time 15m

Yield 12 serving(s)

Number Of Ingredients 7

5 lbs boiled potatoes, peeled & cubed
12 hard-boiled eggs, peeled & cubed
3 3/4 cups mayonnaise
6 teaspoons yellow mustard
6 teaspoons white vinegar
6 teaspoons sugar
3 teaspoons salt

Steps:

  • Mix mayonnaise, mustard, vinegar, sugar and salt.
  • Gently fold in eggs and potatoes.
  • Enjoy!

Nutrition Facts : Calories 535.6, Fat 30.1, SaturatedFat 5.3, Cholesterol 231.1, Sodium 1184.4, Carbohydrate 58.1, Fiber 3.4, Sugar 9, Protein 10.2

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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


THE BEST CREAMY POTATO SALAD | SHE'S NOT COOKIN'
2020-05-20 Turn off heat. Let the eggs sit in the water for another two minutes, then drain. Run under cold water and set aside to cool. 5. Chop celery, red onion, red bell pepper, diced dill (or bread and butter) pickles. Add in pickle juice. 6. Cut the cooled potatoes into bite-sized pieces and place in a large mixing bowl.
From shesnotcookin.com


CREAMY POTATO SALAD RECIPES | TASTE OF HOME
Looking for recipes for creamy potato salad? Taste of Home has the best creamy potato salad recipes from real cooks, featuring reviews, ratings, how-to videos and tips.
From tasteofhome.com


CREAMY POTATO SALAD RECIPE | MYRECIPES
Ingredient Checklist. 7 medium-size baking potatoes ; 3 hard-cooked eggs ; 1 cup mayonnaise ; ½ cup sour cream ; ⅓ cup Italian dressing ; 1 ½ teaspoons horseradish mustard
From myrecipes.com


25 POTATO SALAD RECIPES TO TRY THIS SUMMER - PUREWOW
2022-07-06 Herbed Potato Salad. Time Commitment: 25 minutes; Why We Love It: dairy free, ready in <30 minutes; Here’s a secret trick to making a creamy potato salad sans dairy: Reserve some of the starchy water from boiling the potatoes, then add it …
From purewow.com


CHIPOTLE POTATO SALAD RECIPE | THE RUSTIC FOODIE®
2022-07-06 Place the chopped potatoes in a large pot and fill it with cold water that reaches an inch above the potatoes. Add ¼ tsp. kosher salt to the pot and stir. Set the pot on the stove top and bring to a boil. Once the water is boiling, reduce to a low boil and cook uncovered until the potatoes are fork-tender.
From therusticfoodie.com


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