Creamy Potato Salad
- Boiling eggs: 20 minutes
- Boiling potatoes: 45 to 60 minutes
- Marinating potatoes: 6 to 8 hours
- Assembly: 20 minutes
Ingredients
(serves 6 to 8)
Eggs:
Potatoes:
- 4 large russet potatoes,cooked, peeled, and cubed (see Instructions Section for cooking options)
Potato Marinade:
- 1 tablespoon apple cider vinegar
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Celery, Pickle, and Onion:
- 1 cup celery, finely chopped (about 2 stalks)
- ½ cup dill pickle, finely chopped (about 1 large dill pickle)
- ¼ cup red onion, finely chopped
- 1 tablespoon diced pimiento peppers (optional)
Dressing:
- ¾ cup mayonnaise
- 1 teaspoon yellow mustard
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon milk
Instructions
-
One day before assembling the salad, boil 4 large russet potatoes.
- Click here for how to boil whole potatoes.
- Do you own an Instant Pot or Pressure Cooker? If you do you can make the potatoes much faster in an Instant Pot. Click here for boiling whole potatoes in an Instant Pot.
- Once the potatoes have cooled enough to handle, peel off the skins, and cut into small cubes.
- Place the peeled and cubed potatoes in a large bowl.
- Using a large spoon, gently toss the potatoes as you sprinkle the apple cider vinegar over them.
- Sprinkle the salt and pepper over the potatoes and gently toss in.
- Refrigerate the potatoes for 6 hours or preferably overnight.
- 6 to 24 hours before assembling the salad, hard boil the eggs and refrigerate. Click here for how to cook hard-boiled eggs.
- After the potatoes have marinated, begin assembling the potato salad.
- Peel and finely chop the hard boiled eggs and add to the marinated potatoes.
- Finely chop the celery, pickles, and onion.
- Add the celery, pickles, and onion to the marinated potatoes.
- In a small bowl mix together the dressing ingredients.
- Add the dressing to the potato mixture and gently toss to coat.
- Refrigerate the potato salad until ready to serve.
Comments
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.