Creamy Potato Salad

  • Prep 25 min
  • Total 4 hr 55 min
  • Servings 10

Ingredients

  • 1 1/2 pounds round red or white potatoes (about 6 medium), peeled
  • 1 1/2 cups mayonnaise or salad dressing
  • 1 tablespoon white or cider vinegar
  • 1 tablespoon yellow mustard
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 medium stalks celery, chopped (1 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 4 hard-cooked eggs, chopped
  • Paprika, if desired

Steps

  • 1
    Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
  • 2
    Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
  • 3
    Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

  • Mayonnaise or salad dressing—what’s the difference? They're both thick, creamy dressings that contain vegetable oil, lemon juice or vinegar and seasonings. Mayonnaise also contains egg yolk and is less sweet than salad dressing. They can be used interchangeably in potato salad so you can decide which you prefer. If you’d like a lighter dressing, sub in some thick, plain yogurt with a spoonful of Dijon mustard.
  • This Hot German Potato Salad is served warm and has a vinegar-bacon flavored dressing.
  • Heading to a picnic or potluck? Experiment with the below stir-ins to the potato salad recipe.
  • Looking to add bacon, ham, pepperoni or salami to your potato salad recipe? Stir in 1/2 to 1 cup crumbled crisply-cooked bacon or diced ham, pepperoni or salami.
  • Capers, olives or pickles are also a nice addition to a Creamy Potato Salad recipe: Stir in 1 tablespoon small drained capers or 2 tablespoons to 1/4 cup chopped sweet or dill pickle relish. You can also add sliced or chopped pitted and well-drained olives.
  • Why not add fresh herbs to your potato salad? Stir in 1-2 tablespoons chopped fresh herbs, such as basil, chives, dill, parsley, oregano, tarragon, thyme or lemon thyme. Fresh herbs can be strong, so start with 1 tablespoon and add more if you’d like.
  • It’s easy to find all sorts of interesting potatoes these days. Most are waxier than starchy russets and are particularly good for potato salads, because they hold their shape. Look for a fingerling medley that includes red, yellow and purple potatoes or small white potatoes with yellow flesh. The skins are generally very tender, so there's no need to peel. All you need to do is cut them in half lengthwise before boiling them, and cook 10 to 15 minutes or just until tender. Drain and once cool enough to handle, cut into smaller pieces, if desired.

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
250
Total Fat
28g
Saturated Fat
5g
Cholesterol
105mg
Sodium
480mg
Total Carbohydrate
15g
Dietary Fiber
1g
Protein
4g
% Daily Value*:
Iron
4%
4%
Exchanges:
1 Starch;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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