Creamy Potato Salad


 (serves 6 to 8)



Potato Marinade:

Celery, Pickle, and Onion:



  1. One day before assembling the salad, boil 4 large russet potatoes. Click here for how to boil whole potatoes.
  2. 6 to 24 hours before assembling the salad, hard boil the eggs and refrigerate. Click here for how to cook hard-boiled eggs.
  3. Once the potatoes have cooled enough to handle, peel off the skins, and cut into small cubes.
  4. Place the peeled and cubed potatoes in a large bowl.
  5. Using a large spoon, gently toss the potatoes as you sprinkle the apple cider vinegar over them.
  6. Sprinkle the salt and pepper over the potatoes and gently toss in.
  7. Refrigerate the potatoes for 6 hours or preferably overnight.
  8. After the potatoes have marinated, begin assembling the potato salad.
  9. Peel and finely chop the hard boiled eggs and add to the marinated potatoes.
  10. Finely chop the celery, pickles, and onion.
  11. Add the celery, pickles, and onion to the marinated potatoes.
  12. In a small bowl mix together the dressing ingredients.
  13. Add the dressing to the potato mixture and gently toss to coat.
  14. Refrigerate the potato salad until ready to serve.


Serves 6 to 8 people.

Refrigerate unused portions.

Can be refrigerated for several days.

If you are serving this at an outdoor event, place the serving bowl in a much larger bowl that has ice in the bottom. This will keep the salad cool in the event of warm outdoor temperatures.

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