How To Make The Best Easy Creamy Simple Potato Salad
Love potato salad? Learn how to make the best easy, creamy, simple potato salad with just a handful of ingredients.
The recipe, made with fresh ingredients, is perfect for summer barbecues, potlucks, and anything in between.
Classic Potato Salad Recipe
We met my husband’s family at the park for Easter lunch, and I was asked to bring some potato salad.
(The great thing about living in Florida is that the weather is already hot enough to get out and grill for the holiday).
In the past, I’ve always run down to the grocery store and picked up a couple of containers of pre-made potato salad.
But, after I saw the price tag, I decided it was time to learn to make homemade potato salad.
And this is a great recipe because store-bought usually tastes store-bought. It’s nice to have a side dish that tastes homemade and incredibly delicious.
It’s not the fastest recipe around, but I kinda think it’s one of the best.
I decided to combine a couple of different recipes, and my husband–my official taste tester–loved it!
If you love potato salad, give Jiffy Cornbread with creamed corn a try.
Potato salad is a great side to chicken, hamburgers, and hot dogs at a barbecue, picnic, or church potluck.
The fun thing about the recipe is that it can be changed and adapted for a more southern, old-fashioned, or spicy flavor.
Slow cooker BBQ beef is a delicious recipe to go with potato salad.
What Ingredients Do I Need For Potato Salad?
- Chopped celery
- Sour cream
- Mayonnaise
- Yellow mustard
- Hard boiled eggs (diced)
- Potatoes (cubed) Russet Potatoes or Yukon Gold potatoes
- Green onions (diced)
- Apple cider vinegar (or white vinegar if that’s all you have).
- Milk
- Salt
- Black pepper
Full printable recipe with measurements and instructions at the bottom of the post in the recipe card.
How To Make The Easy Potato Salad Recipe
- Get a pan of boiling water going and boil the potatoes until they are almost tender.
- Drain the water off of the potatoes and place them in the refrigerator in a heat-safe bowl for at least two hours, covered.
- Cook the eggs. Dice the hard-boiled eggs and set aside.
- Chop the celery and green onions and set aside.
- Next, combine the celery, sour cream, mayonnaise, mustard, green onions, apple cider vinegar, milk, salt, and pepper in a medium or large bowl and mix well.
- Add the hard-boiled eggs and combine.
- Next, add the cooked and cooled potatoes and combine.
- Place the potato salad back in the refrigerator for at least one more hour and serve.
Step-By-Step Instructions for Potato Salad
Firstly, peel and dice the cooked potatoes and boil until they are almost tender.
Drain and place in the refrigerator for a couple of hours. (They are easier to stir into the ingredients when they are cold).
For this recipe, I used Russet potatoes, but you can also use red potatoes or Yukon Gold potatoes.
Secondly, boil the eggs, cut them up, and set aside.
Thirdly, dice the celery and green onions.
Fourthly, add the celery, green onions, sour cream, mayonnaise, salt, pepper, apple cider vinegar, green onions, mustard, and milk, to a medium-sized bowl, and mix.
Finally, add the eggs and potatoes and mix. Pop it in the fridge for at least an hour or until you’re ready to eat it.
It takes about an hour to complete the potato salad, but it’s worth it. Try not to eat it all before you get it to the table!
The best potato salad around goes great with Easy Sweet Baby Ray’s BBQ Chicken.
Optional Ingredients For The Homemade Potato Salad Recipe
To change the flavor now and again of this classic side dish, you can switch out some simple ingredients.
- Swap out regular mustard for Dijon mustard.
- Diced dill pickles or sweet pickles.
- Red onions for a different flavor.
- Cajun seasoning to add some spice.
More Favorite Side Dishes For Summer Potlucks
- Old-fashioned English pea salad
- Pineapple casserole
- Jiffy cornbread hush puppies
- Copycat Chick-Fil-A coleslaw
- Grilled corn on the cob from Ahead of Thyme
Where Did Potato Salad Originate?
According to Wikipedia, potato salad has its roots (no pun intended) in Germany and was brought to the country many years ago.
Our traditional potato salad morphed from a German potato salad.
Potato salad is usually served cold, and people love to eat the dish at picnics, potlucks, lunches, and at summer barbecues.
Can You Cook The Potatoes In The Instant Pot?
Yes, you can cook them in the Instant Pot. You will have to check your manual for instructions. And remember, don’t cook them until they are soft.
You will want to make sure you remove them before they are soft, or they will get mushy when you mix them with the other ingredients.
How Do You Store Potato Salad?
If you have any leftovers, be sure to store them in an airtight container or cover with plastic wrap and keep them in the refrigerator.
Get The Recipe For Potato Salad
Potato salad is always a crowd pleaser and a classic recipe. It’s the perfect side dish to complement many different meals, and it’s an easy recipe.
The Best Homemade Potato Salad Around
Ingredients
- 1 cup chopped celery or more if you like it a little crunchier
- 2/3 cup sour cream
- 2/3 cup mayonnaise
- 1 Tablespoon mustard
- 5 hard boiled eggs diced
- 3 pounds of potatoes cubed
- Small handful of green onions diced
- 1 Tablespoon apple cider vinegar
- 3 Tablespoons milk
- 1 Tablespoon salt
- 1 teaspoon pepper
Instructions
- Cube the potatoes and boil until they are almost tender. (Make sure they are not too soft, or they will turn to mush in the mix).
- Drain the potatoes and place them in the refrigerator for two hours.
- Cook and dice the eggs and set aside.
- Chop the celery and green onions and set aside.
- In a medium or large-sized bowl, combine the celery, sour cream, mayonnaise, mustard, green onions, apple cider vinegar, milk, salt, and pepper.
- Add the eggs to the mix and combine.
- Add the potatoes and combine.
- Return to the refrigerator for at least an hour.
- Enjoy!
Nutrition
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