Potato Salad

 

 

 


 

 

 

 

Editor’s Note (August 24, 2018):   Added two new photos and updated recipe notes. 

Potato salad is  a  creamy side dish that’s excellent with baked pork chops, fried chicken, fried fish, meatloaf, or whatever you like.     Superb with a ham sandwich!   See recipe video on Facebook. 

This easy recipe can be adjusted to suit your taste.  Just add more or less of preferred ingredients.

People are passionate about their potato salad.  Some prefer mayo while others will only use Miracle Whip which is slightly sweet and spicy.

Sweet salad cubes or sweet relish?  Both contain cucumbers,  red peppers, and the same seasonings.   The difference is size and texture.  Sweet relish has a fine texture.  Sweet salad cubes are cut larger and have a crunchy texture.    Use either one in this recipe.  I love sweet salad cubes!

My favorite delicious pickles from my favorite brand, Mt. Olive. Arranged and photographed on the kitchen counter moments after delivery. Available for purchase in most grocery stores.

You’re invited to check out my tasty Dill Pickle Potato Salad. 

Dill Pickle Potato Salad

Print Recipe
Potato Salad
Potato salad is a creamy side dish made with fork tender potatoes, chopped onions, chopped boiled eggs. This recipe is easily adjusted according to taste. If desired, add chopped pimentos for color. Use sweet relish or sweet salad cubes, mayonnaise or Miracle Whip. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Course Side Dish
Cuisine American
Keyword potato salad
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Keyword potato salad
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Instructions
  1. Thoroughly wash potatoes. Do not peel. Set aside. Add 2 cups of water to a large sauce pan. Stir in salt. Add washed potatoes. Add more water to cover.
  2. Simmer over medium-high heat until fork tender and potatoes break easily. If they are hard/crunchy, boil 5-10 minutes longer. Rinse fork tender potatoes in cold water. Cool 15-20 minutes. Peel. Cut into bite sized pieces.
  3. In a medium-sized bowl, combine potatoes, chopped eggs, onion, sweet salad cubes (or sweet relish), and chopped pimentos (if using). Add mayonnaise (or Miracle Whip) one tablespoon at a time until satisfied with creamy texture. Add mustard a little at a time until satisfied. Season with salt. Stir together.
  4. Garnish prepared potato salad by lightly sprinkling paprika over top (optional).
  5. Serve immediately. Or, cover and refrigerate until ready to serve. Although delicious immediately after preparation, it tastes better the next day.
Recipe Notes

Firm boiled potatoes are too crunchy in potato salad.  The best texture is boiled until fork tender.  These semi-mushy potatoes will fall apart after boiling. Simple peel and gently chop into small pieces.

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