If I’m not making my potato salad with a homemade sauce then this is the recipe I use. Although some would consider this potato salad to be “homemade” since well…I made it! But around here a true southern homemade potato salad better not even have a drop of mayo in it.
This recipe is the next best thing to a homemade potato salad in my humble, greedy opinion. It’s easy, simple, and this is the recipe that I’ve found that most people, no matter where they’re from, loves!!!!
It’s creamy, chunky and just some good ‘ol summer-time, southern, soulful comfort food at it’s best. A cookout really wouldn’t be complete without a really good potato salad on the table. In my family the potato salad is a BIG DEAL!! And only a few people are “allowed” to bring it to family gatherings.
So what makes a good potato salad to me? Well is has to be super cold for starters. It has to have lots of eggs, bite-sized potatoes cooked to perfection, and good balance of mayo so that it doesn’t dry out by the next day, yet it isn’t too wet either.
It must be creamy! It also needs to have a good mayo- mustard ratio & relish with just a pinch of sugar to balance it out but not to sweeten it. A few seasonings thrown in the mix doesn’t hurt and yes, it MUST have a nice dusting of paprika on top.
Yeah…I’m kinda picky when it comes to potato salad but aren’t we all??? I’m happy to share with you one of my favorite potato salad recipes. Give it a try and it just might become yours too!!
Easy, Creamy Potato Salad
“Easy potato salad that’s so good, it’ll make you slap yo mama and get slapped right back!”
Watch me make this easy potato salad from start to finish!
**update* I’ve started making this potato salad using half Dukes mayo & half Helmans mayo. I really LOVE the two of these mayo’s combined. I also omit the sugar and celery seed. I add in celery flakes instead and then sprinkle paprika & celery flakes on top for a more festive look. I also cube the potatoes really small now.
The Recipe
Easy, Creamy Potato Salad
By Divas Can Cook
Ingredients
- 2 large russet potatoes
- 5 eggs
- ⅓ of a white onion
- ¾-1 cup of Mayo (I always use Dukes)
- ¼ cup sweet relish
- ¼ cup dill relish
- 1 Tablespoon prepared mustard
- 2 dashes of Worcestershire sauce
- ¼ teaspoon celery seed
- ½ teaspoon white sugar (optional to balance out the salt) 2-4 dashes seasoning salt + more if desired
- 2-4 dashes of black pepper
- Paprika (to cover the top)
Instructions
- Wash, peel and dice potatoes into small, uniform cubes.
- Bring a saucepan half-full of water to a boil and add potatoes. Cook for 7-8 minutes until firm to the touch but tender to the bite. Do NOT overcook. Potatoes will need to be firm enough to withstand being tossed around when we add the mayo mixture.
- In a separate pot, bring 5 eggs to a boil and cook until done.
- Drain hot potatoes and place in a large bowl.
- Peel the eggs. Separate the yolks from the egg white.
- Mash up the yolks in a bowl and dice up the egg whites in a separate bowl.
- Place the potatoes, eggs whites, yolks, and onions in the refrigerator to until cold.
- In a large bowl add egg yolks, egg whites and the onion.
- Next add in the mayonnaise, dill relish & sweet relish.
- Add in the mustard, seasoning salt, black pepper, celery seed, Worcestershire sauce and sugar.
- Stir it all up.
- Taste. Now it's time to adjust the seasonings to your liking. I always add in a bit more of everything. Taste it after each addition until it taste perfect!
Serve super cold!
This taste great served the same day you make but it taste out of this world the next day!!
So make this the day before your event!
I attempted to make your potatoe salad for the second time and both times it has come out perfect. Thanks for helping a rookie out like me. I feel like a professional when I cook with you.
Signed,
A professional cook in the making.
I agree me too…
Delicious! I added some thinly sliced celery for that little crunch and freshness. I also had to make my own seasoning salt since I had none, I used a recipe from Allrecipes and it worked fine. This will be my go-to recipe for the forseable future. Thank you for your wonderful website!
How much ingredients do you need if you are fixing a 5lb or 10lb bag of potatoes?
Can this be made without the eggs? Any substitutions?
Having just made the recipe I found it very flexible. You could easily leave out the eggs altogether or use some medium/firm tofu to get some of the texture. I’ve also seen “vegan eggs” at various coops and grocery stores, maybe those are a possibility!
Hello, I am so GRATEFUL I stumbled upon your website. My Grand Mother and Great Aunt died before passing on recipes to my sisters and I in the 1970’s and 1980’s. The 7-up/Sprite cake is one I missed and potato salad. Thank you for caring to share. I was wondering if you ever heard of making potato salad using tarragon vinegar? This distinctive taste has been in my memory but never seem to transition to my hands making it. If you have any suggestions my family will be rewarded with long missed family dinners as my Dad could not teach us as he was great at eating but a disaster in the kitchen as he raised us as best he could. Lots and LOTS of tv dinners were our norm. I love your site and hope you can help me with this dilemma. Thank you so much.
I am clicking on the 5th star but only 3 are highlighting. ALL your recipes are 5 STAR’s!!
Yummy! I cannot stop eating it and this is the day before, getting ready to refrigerate it overnight!
How many servings does this recipe make?
How much potatoes? The recipe list only 2 is that correct?
It did taste good. I made it on Easter to go with my mustard brown sugar baked ham. It was perfect with cabbage/collards and sweet potato cornbread.
It was just like my sisters make it.
Good job!
You sure are a Diva who can cook! Every recipe that I have tried has surpassed my expectations. I’m making the potatoe salad now and can’t wait to eat it! I’m sure I won’t be disappointed!! Thanks for sharing.