Potato Salad

                                                Potato Salad

                                          “Creamy, Soul-Food Style, Homemade Potato Salad”



I can’t tell you guys how excited I am to share this tasty, creamy, potato salad recipe with you all. I promise you will not regret making this recipe, it’s a KEEPER!!!! Potato salad has always been my favorite salad but who doesn’t like potato salad? I’m sure it’s a lot of people’s FAVORITE SALAD!! It’s easily one of the most popular salads in America today and making potato salad has become a summer holiday tradition for us here in the states.


Every year during the summer holidays (Memorial’s day, 4th of July, and Labor’s Day) our family and friends get together and throw a cookout. The most commonly made salad we all love to bring to the cookout is POTATO SALAD! You would never come to my family cookout and not find 2 dishes of potato salad sitting on the salad table. I’m a shame to say that we even had fights and people caught beat downs over the potato salad….. lololololol!!! People would catch a serious attitude if they came to the cookout late and there was no more potato salad left, no JOKE!!!


It’s the perfect side dish because it taste great with everything. Within the African-american community, potato salad is typically eaten with ham, BBQ ribs, chicken, cornbread, pig’s feet, collard greens and other soul food dishes.We’d make other salads as well such as seafood salad, Italian dressing pasta salad, and tuna macaroni salad which are all popular salads in their own right. But there were always more potato salad than anything else, you could never make or bring too much potato salad to the cookout!!! That’s how much we loved it!


This recipe here is my families potato salad recipe with a few changes and additions, I altered it a bit. You’re going to love it and make this recipe a staple in your home, trust me. Give it a shot!!! Potato salad can’t get any better than this! 




4 Lbs (5 Medium) Potatoes

4 Tbs Onion, chopped

3 Tbs Celery, chopped

3 Tbs Green Bell Pepper, chopped

2 Tbs Red Bell Pepper, chopped

4 Large Eggs

4 Tbs Mayo

4 Tbs Miracle Whip

4 Tbs Sweet Relish

1 Tbs Mustard

3 Tbs Sugar (optional)

2 Tbs Salt

1 Tsp Black Pepper





1. The first thing you’re going to do is place a large and small pot of water over high heat. Once the water comes to a boil, add the potatoes to the large pot and the eggs to the small pot. 


2. Boil the potatoes for 40 minutes and boil the eggs for 10 minutes. Once done, remove the potatoes and eggs from the pots immediately and sit them aside until they chill.


  • Remove the potatoes from the pot immediately so they don’t continue cooking in the hot water. You want the potatoes to be fully cooked while still retaining their shape and if you allow them to cook or stay in the hot water after 40 minutes they will get as tender as mash potatoes and you don’t want that.


3. While the potatoes and eggs are boiling, you’re going to move onto the next step and chop the peppers, onions, and celery into small pieces.


  • This is what we call killing 2 birds with 1 stone. Moving onto the next step before completing the previous step helps to shorten prep and cooking time.
  • The reason I chop the vegetables into small pieces is because I prefer my vegetables small. I don’t like biting into salad with big chunks of vegetables, but to each his own as they say. Besides, the vegetables are addition to the salad, used mainly to add flavor. You shouldn’t taste the vegetables more than the potatoes. This is potato salad after all, not vegetable salad.
  • Now you don’t have to use red peppers, you can just use green bell peppers like most people do. The red peppers are solely for decoration purposes to give the potato salad a nice color and pretty look. Sometimes I even use red onions as well to make the salad look even more pretty lol.



4. Once the potatoes have chilled, peel the skin, and chop them into small to medium size shapes.


5. Once the eggs have chilled, crack the shell, then chop the eggs into small pieces.


6. Add the potatoes to a big mixing bowl. 


7. Fold in the salt, sugar, and pepper.


  • Now it may seem as if i’m over seasoning the potatoes but starch can be difficult to season at times. Trust me, the amount of salt and pepper i’m using is totally necessary so don’t be intimidated by the large amount. If you’re skeptical about the listed amount, use less, give it a taste test, then add more if you feel you need more.
  • Now the sugar doesn’t make the potato salad sweet, it gives it balance. We’re using a few seasonings and lots of vegetables so the sugar balances out the acidity level.


8. Add the chopped eggs and vegetables to the potatoes, then fold them in.



9. Last but not least, fold in the relish, mustard, mayo, and miracle whip until everything is well blended!


  • If you don’t like miracle whip, replace it with mayo, using the same amount. If you want to follow the recipe to a T, trust me and use the miracle whip… it won’t give the salad that miracle whip taste if that’s what you [miracle whip haters] are worried about. I’m NOT THE BIGGEST MIRACLE WHIP FAN myself but ever since I found out that’s what my nana used to give her potato salad that AMAZING FLAVOR and special taste, I started using a combination of miracle whip and Mayo and it works.



10. Garnish the salad with a little paprika for decoration purposes, then store in refrigerator to chill. This potato is the bomb, yall gonna love it…. Enjoy!




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