Brace yourself–this may be the best homemade potato salad around. It’s delicious and it is a super simple recipe.
Homemade Potato Salad
We met my husband’s family at the park for Easter lunch this year, 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.
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!
Potato salad is a great side to chicken, hamburgers, and hot dogs at a barbecue, picnic, or at a 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
- Hard boiled eggs (diced)
- Potatoes (cubed)
- Green onions (diced)
- Apple cider vinegar
Full printable recipe with measurements and instructions at the bottom of the post
Step-By-Step Instructions for Potato Salad
Firstly, peel and dice the 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).
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 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:
Where did potato salad originate?
According to Wikipedia, potato salad has its roots (no pun intended) in Germany and brought to the country many years ago.
Potato salad is usually served cold and people love to eat the dish at picnics, potlucks, lunches, and on most summertime holidays.
Check out the Potato salad recipe card below, grab those ingredients, and start preparing! I love this recipe and I think you’ll love this one, too.
Then, share your comments below and share a picture of your potato salad on the Pinterest Pin! If you made any changes or added something different, be sure to share it with us.
- 1 cup chopped celery (or more if you like it a little crunchier)
- 2/3 cup sour cream
- 2/3 cup mayonnaise
- 1 Tbsp mustard
- 5 hard boiled eggs (diced)
- 3 lbs potatoes (cubed)
- Small handful green onions (diced)
- 1 Tbsp apple cider vinegar
- 3 Tbsp milk
- 1 Tbsp salt
- 1 tsp pepper
- 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 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-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.
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Amount Per Serving: Calories: 379Total Fat: 21gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 136mgSodium: 1092mgCarbohydrates: 39gFiber: 4gSugar: 4gProtein: 9g
Nutrition is approximate.
Find more delicious recipes at Southern Home Express.