This creamy potato salad is a classic side dish that brings all the flavors together in a delicious way! You’ll find tender potatoes mixed with a tasty dressing, plus crunchy bits of celery and onion.
I love how easy it is to whip up this salad for cookouts or potlucks. Just mix the ingredients, chill for a bit, and you’re all set! It’s a crowd favorite, whether you’re at a picnic or just enjoying a family meal. 🥔💖
Key Ingredients & Substitutions
Red Potatoes: These are my go-to for potato salad. Their creamy texture holds up well. If you prefer, you can use Yukon Gold potatoes for a buttery flavor, or even fingerling potatoes for a different look.
Mayonnaise: This is the heart of the creaminess in this salad. If you’re looking for a lighter option, low-fat mayo works too, or you can substitute with Greek yogurt for tanginess.
Yellow Mustard: Adds a nice zing and color. Dijon mustard can be used if you want a more refined taste, or you can reduce the amount for a milder flavor.
Sweet Pickle Relish: This gives a touch of sweetness. If you want it less sweet, try using dill pickle relish, or chop up some pickles instead.
Hard-Boiled Eggs: These add protein and a nice texture. You can omit them for a vegan version or substitute with tofu for a similar texture.
How Do I Perfectly Cook the Potatoes for My Salad?
Cooking the potatoes just right will make your salad shine! Here’s how:
- Start with cold water to give an even cook.
- Add a bit of salt to the water. It flavors the potatoes as they cook.
- Keep an eye on the cooking time. You’ll want them fork-tender but not mushy! Test around the 15-minute mark.
- Once cooked, drain them and let them cool before mixing. This helps maintain their shape.
Paula Deen’s Classic Creamy Potato Salad
Ingredients You’ll Need:
For The Salad:
- 3 pounds red potatoes, washed and quartered
- 1 cup mayonnaise
- 1/2 cup yellow mustard
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped onion
- 4 hard-boiled eggs, peeled and chopped
- 1/4 cup sweet pickle relish
- 2 tablespoons apple cider vinegar or white vinegar
- 1 tablespoon sugar
- Salt and freshly ground black pepper, to taste
For The Garnish:
- Paprika
How Much Time Will You Need?
This recipe takes about 25 minutes of active prep time and then you’ll need at least 2 hours to chill in the fridge. Once it’s all mixed up, just pop it in the fridge and let the flavors come together. It’s a great make-ahead dish!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing the quartered potatoes in a large pot. Cover them with cold water and add a pinch of salt. Bring the water to a boil over medium-high heat. Let the potatoes cook for about 15-20 minutes, or until they are tender when pierced with a fork. Just stay close and check them periodically!
2. Drain and Cool:
Once the potatoes are done, drain them in a colander and set them aside to cool. Make sure they are cool enough to handle before moving to the next step.
3. Make the Dressing:
In a large mixing bowl, throw in the mayonnaise, yellow mustard, apple cider vinegar, sugar, and a dash of salt and pepper. Mix everything together until well combined—this dressing is what makes your potato salad creamy and delicious!
4. Combine Everything:
Now, add the cooled potatoes to the bowl, along with the finely chopped celery, onion, chopped hard-boiled eggs, and sweet pickle relish. Gently fold the mixture together, being careful not to mash the potatoes. You want those yummy chunks to stay intact!
5. Season to Taste:
Take a moment to taste your potato salad. If it needs a little more salt, pepper, or sweetness, now’s your chance to adjust the flavors to your liking!
6. Chill in the Fridge:
Cover the potato salad with plastic wrap or a lid and place it in the refrigerator. Let it chill for at least 2 hours (or longer if you can wait!). This helps all the flavors meld together beautifully.
7. Serve and Enjoy:
When you’re ready to serve, just sprinkle some paprika on top for a nice pop of color and extra flavor. Now, dig in and enjoy this creamy, flavorful potato salad at your next gathering!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Potatoes?
Absolutely! While red potatoes give a nice texture, you can substitute them with Yukon Gold or even fingerling potatoes. Just ensure whatever you choose holds up well when boiled.
Can I Make This Potato Salad Ahead of Time?
Yes! This potato salad actually tastes even better after chilling in the fridge for a few hours or overnight, as the flavors meld together. Just be sure to cover it well to keep it fresh.
How Do I Store Leftovers?
Store any leftover potato salad in an airtight container in the fridge for up to 3-4 days. Just give it a good stir before serving again, as it may thicken up a bit in the fridge.
What Can I Substitute for Mayonnaise?
If you’re looking for a lighter option, you can use Greek yogurt instead of mayonnaise. It will give the salad a tangy flavor and still keep it creamy. You can also try a vegan mayo for a dairy-free alternative!
