Learn how to make a potato salad recipe just like the ones sold at the deli! Just 4 simple ingredients plus a quick homemade dressing to make one of the easiest deli-style salads!
This potato salad recipe is SUPER easy to make! You only need potatoes, eggs, celery and an onion as the main ingredients, then comes the super basic dressing that makes this ultra creamy and delicious! It could easily be doubled for a BBQ, picnic or potluck gathering! I fell in love with this potato salad, after purchasing from a local Mennonite bakery and if you don’t know they do A LOT of home cooking. It’s no wonder Amish potato salads are sold at Walmart!
After inspecting the ingredient label off their containers, I found a recipe from a Cookbook that I also purchased from there store, that seemed identical to the ingredient list mentioned. With a few tweaks it turned out like the one they make from scratch! Simple and so delicious!
How long can a potato salad be stored?
This potato salad can last up-to a week once made and as long as your dairy products won’t go bad within that time.
What potatoes can I use for potato salad?
Although I’ve read which potatoes work and won’t work for potato salads, I do strongly believe any can be used. I don’t think it’s so much the kind but rather how the potatoes are handled during the making. If potatoes are properly handled and cooled, your potato salad should turn out regardless. I used russet potatoes and they worked great for this potato salad.
Do you have to cool the potato salad before adding the dressing?
Yes! It is essential to cool the dressing! Since most potato salads are mayonnaise based it is crucial to allow the potatoes and hard boiled eggs to cool otherwise your dressing can turn into a greasy mess (from the mayonnaise melting.)
Should I cut the potatoes before boiling?
For more of a nutritional value it’s best to boil them whole to retain as much nutrients inside as possible. Boiling potatoes whole can also give you more uniformity and control of the consistency you’re achieving without over cooking your potatoes. And cooking the potatoes whole will also make transferring from the boiling water a breeze since you don’t have to use a colander to drain anything.
How to make the BEST Potato salad:
- Combine the dressing ingredients and set aside.
- Bring the potatoes and eggs to a rolling boil. After 7 min remove the eggs and run under cold water. Continue boiling the potatoes until tender. Remove and cool potatoes and eggs before handling.
- Chop the potatoes and eggs into a large bowl and add the chopped celery and onion.
- Toss everything with the prepared dressing and refrigerate before serving.
More Picnic, Potluck & BBQ sides:
- How to Freeze Fresh Corn (Grocery Store Style)
- Cheese Ball Recipe
- BEST Mashed Potatoes Recipe
- Cucumber and Tomato Salad Recipe
Best Potato Salad
Ingredients
DRESSING
- 1 1/2 cups mayonnaise
- 3 Tbsp yellow mustard
- 1/3 cup sugar
- 1 tsp salt
- 1/4 cup milk
- 1/4 tsp celery seed
- 2 Tbsp white distilled vinegar
SALAD
- 4 russet potatoes (large)
- 6 eggs
- 3/4 cup chopped celery
- 1/2 onion chopped
Instructions
- Combine the dressing ingredients and set aside.
- Bring the potatoes and eggs to a rolling boil. After 7 min remove the eggs and run under cold water. Continue boiling the potatoes until tender. Remove and cool potatoes and eggs before handling.
- Chop the potatoes and eggs into a large bowl and add the chopped celery and onion.
- Toss everything with the prepared dressing and refrigerate before serving.
Notes
Nutrition per serving
