Creamy Potato Salad
This old fashioned creamy potato salad is a huge favorite of ours. It’s the perfect side dish to burgers and dogs on the grill!
Don’t like potato salad? I hear that a lot. Until people try this creamy potato salad.
No, seriously.
My husband won’t eat potato salad unless it’s THIS potato salad. And he’ll eat leftovers. (He’s not typically a “leftovers” kinda guy, unless it’s steak or his mother’s enchiladas.)
Starting in spring, this — and only this — potato salad is requested at every family gathering. Yes, every. Friends who have tried it? Same request.
What is it about this recipe that’s sooooo irresistible? Well, it reminds me of the potato salad my grandmother used to make. Kind of southern; kind of classic.
It’s creamy with a little tang from the mustard, and a perfect complement to BBQ, sandwiches, burgers or any other picnic food. The recipe’s also really versatile.
Sometimes I use a different kind of onion, depending on what I have in the pantry. Or, I’ll prepare it a little more “herby” with tons of fresh parsley and dill from my garden.
Not a fan of eggs? Leave them out (though I’d beg you to try it first with the eggs, even if you’re a skeptic).
Give this creamy potato salad recipe a whirl — it’s super simple and delicious, even in its most basic “no frills” form. You can make it the day before your picnic or party … in fact, it’s better if you make it a day ahead because the flavors get a chance to meld together. Fabulous!
- 8 medium potatoes, skin on and cubed (red skin are my favorite; any kind will do)
- 6 large eggs, hard boiled* and diced
- 6 green onions, diced
- 1-1/4 cup real mayonnaise
- 1 tablespoon Dijon mustard (or any kind you have on hand)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional)
- Put the potatoes in a large pot and then fill it with water until the potatoes are just covered. Set it over high heat and bring it to a boil. Reduce the heat and continue a hard simmer — uncovered — for 15 minutes.
- While the potatoes are boiling, combine the rest of the ingredients in a large mixing bowl. When the potatoes are fork tender, drain them and then toss them into the mayonnaise mixture, stirring to coat completely. Mixing everything together while the potatoes are warm is key; it helps the flavors meld together.
- Refrigerate the creamy potato salad for at least 2 hours before serving (overnight’s better).[br][br]
- Fill a medium sauce pot half-way with water, gently add the eggs, and set it over high heat. Just before the water comes to a hard boil, reduce heat and gently boil (keep the eggs from bouncing around too much) for 7 minutes. Drain and let them cool before peeling.
