I can’t tell you guys how excited I am to share this tasty creamy potato salad recipe with you all. I promise….. you won’t 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 FAVE!! Potato salad is easily one of the most popular salads in America today and making potato salad has become sort of a summer holiday tradition for many of us in the U.S. Every year during the summer holidays (Memorial’s day, 4th of July, and Labor’s Day) our family and friends get together and have a cookout. And one of the salads that we all love to bring to the cookout is POTATO SALAD! You would never come to my families 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 over the potato salad….. hahahahaha!!! People would catch an serious attitude if they came to the cookout late and there was nomore potato salad left, no JOKE!!! It’s just makes everything so much better. I love eating potato salad with ham, bbq ribs, chicken, I could go on and on and on…. it goes good with so many things. We’d make other salads as well such as seafood salad, Italian dressing pasta salad, and tuna macaroni salad which are all popular salads as well and I have delicious recipes for those salads too. 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! Enjoy!
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 your potatoes to the large pot and your eggs to the small pot.
2. Boil the potatoes for 40 minutes and the eggs for 10 minutes. Once done, remove the potatoes and eggs from the pot immediately and sit them aside until they chill. Remove the potatoes from the pot immediately so they don’t continue to cook in the hot water. We want the potatoes to be fully cooked but we don’t want to boil them to the point where they become as tender as mashed potatoes. I want my potatoes in my potato salad to have some shape. I dont really care for the mashed potato salad look. This is why we boil them for 40 minutes, it’s the perfect amount of time to get the potatoes tender all while keeping their shape.
3. While your potatoes and eggs are boiling, you’re going to chop your peppers, onions, and celery into small pieces. This is what we call killing 2 birds with 1 stone. I prefer my vegetable small because I don’t like biting into salad with big chunks of vegetables, but to each his own as they say.
4. Once your potatoes have chilled, peel the skin, and chop them into small to medium size squares.
5. Crack the shell of the eggs once they have chilled, then chop the eggs into small pieces.
6. Add your potatoes to a big mixing bowl.
7. Season the potatoes with the salt, sugar, and pepper, then stir in well. Now it may look like im over seasoning the potatoes but starch can be difficult to season at times. Trust me, the amount of salt and pepper im using is totally neccesary so don’t be intimidated by the large amount. If you want to use less at first go ahead, once you see how bland it is you’ll end up using the listed amount. Now the sugar doesn’t make the potato salad sweet, it gives it balance. We are using a few seasonings and lots of vegetables so the sugar balances out the acidity level.
8. Add your chopped eggs and vegetables to the potatoes, then stir in well again.
9. Last but not least, stir in your relish, mustard, mayo, and miracle whip until everything is well blended! If you don’t like miracle whip then replace it with mayo, using the same amount. But 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 either 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. Enjoy!
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