Potato salad is a hearty side dish made with simple ingredients. Pairs well with baked pork chops, fried chicken, fried fish, meatloaf, or whatever you like. Also superb with a ham sandwich.
This easy recipe can be adjusted to suit your taste. Simply add more or less of preferred ingredients.
Potatoes should be firm-fork-tender, not soft like mashed potatoes. Watch closely to prevent over cooking.
When I first started making potato salad, I had difficulty getting the potatoes right. They were either too hard or too soft.
To solve the problem, I always pierce with a fork. If firm outside and smooth inside, I remove from pot. I do allow potatoes to boil until they break apart. I like the texture. Not too hard. Not too soft. Also stir lightly to help keep potatoes firm.
I remember serving potato salad with mashed potatoes. The potatoes were cooked until soft and not on purpose. I got distracted while they were cooking.
So, I served Mashed Potato Salad with dinner. No complaints. We gobbled it up.
My point? If the potatoes are too soft, still use ’em!
People are passionate about ingredients in 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 used sweet salad cubes provided by Mt. Olive Pickles, my preferred brand.
My Hard Boiled Eggs are perfect for this recipe.
You’re invited to check out my tasty Dill Pickle Potato Salad.