Creamy Potato Salad Recipe
Description
This Creamy Potato Salad recipe from “Love With Recipes” is a delightful blend of hearty potatoes, fresh vegetables, and a touch of creamy goodness. Originally inspired by the classic Better Homes & Garden Cook Book, it has a smooth, balanced flavor with hints of Dijon mustard and vinegar. This is a versatile dish perfect for potlucks, brunches, and even light dinners, with options to adjust ingredients for a healthier twist by substituting mayo with plain yogurt or sour cream.
Recipe Details
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 minutes | 25 minutes | 40 minutes |
| Servings | Yield | Skill Level |
|---|---|---|
| 12 side servings | 12 servings | Beginner |
Ingredients and Nutritional Information
| Ingredient | Quantity | Calories |
|---|---|---|
| Potatoes (medium) | 6 | 125 cal each |
| Celery (chopped) | 2 stalks | 10 cal |
| Green pepper (chopped) | 1 | 24 cal |
| Onion (finely diced) | 1/3 cup | 10 cal |
| Mayonnaise | 1 1/4 cups | 1000 cal |
| Vinegar | 1 tbsp | 3 cal |
| Dijon-style mustard | 2 tbsp | 15 cal |
| Prepared mustard | 1 tbsp | 10 cal |
| Salt | 1/2 tsp | negligible |
| Black pepper (fresh ground) | 1/2 tsp | negligible |
| Hard-boiled eggs (chopped) | 6 | 78 cal each |
Nutritional Information (per serving)
| Calories | Fat | Saturated Fat | Cholesterol | Sodium | Carbohydrates | Fiber | Sugars | Protein |
|---|---|---|---|---|---|---|---|---|
| 221.4 kcal | 11 g | 2 g | 112.4 mg | 411.1 mg | 25.9 g | 2.7 g | 3.2 g | 5.7 g |
Instructions
-
Prepare and Cook the Potatoes
In a large, covered saucepan, place the unpeeled potatoes in boiling water and cook for 20 to 25 minutes or until they’re tender when pierced with a fork. Drain the potatoes well and set aside to cool completely. This step can also be done ahead, as fully cooled potatoes are easier to cube for salad. -
-
Prepare the Dressing
While the potatoes cool, grab a large mixing bowl and combine the chopped celery, green pepper, and diced onion. Add in the mayonnaise, vinegar, Dijon mustard, prepared mustard, salt, and freshly ground black pepper. Stir everything together until all ingredients are well-incorporated. This dressing base will give the potato salad a creamy, slightly tangy flavor. -
Cube the Potatoes
Once the potatoes are completely cooled, peel if desired, then cut them into bite-sized cubes. Add the cubed potatoes to the dressing mix in the bowl. -
Add Eggs and Mix Gently
Fold in the chopped hard-boiled eggs. Gently toss all ingredients to ensure even coating with the dressing while being careful not to mash the potatoes. -
Chill and Serve
Cover the bowl with plastic wrap or transfer the salad to an airtight container. Allow it to chill in the refrigerator for at least 2 hours or up to 24 hours to let the flavors meld together. Serve cold. -
Enjoy!
Serve as a side dish at your next potluck or family gathering. Its creamy and savory taste pairs beautifully with grilled meats or on its own as a light meal.
Tips for Variations and Substitutions:
- Healthier Options: Substitute half or all of the mayonnaise with plain yogurt or sour cream for a lighter, tangier taste.
- Add Color: Red bell peppers or chopped fresh herbs like parsley can add vibrant color and fresh flavor to the salad.
- Customize the Seasoning: Try adding a pinch of smoked paprika or fresh dill for a unique twist.
Keywords
Potluck, Brunch, Under 60 Minutes, Beginner Cook, Easy, Stove Top
