This creamy potato salad is one of my all time favorite recipes that I have fallen in love since I was a child. My mom used to whip this up in no time. I have made it like million times, so I don’t really need to look at the recipe anymore to make this.
I love it for number of other reasons. It is always a hit at our potluck lunches, and works as perfect appetizer with burger sandwich or other summer meals. In any case, I always try to find an excuse to make this super delicious rich and creamy potato salad. SV loves potatoes, so it is always such an easy choice whenever we want to make something super fast.
For potatoes, we always use round red potatoes or white potatoes. These work best for potato salad because they are little creamier and sweet in flavor. Also their thin skin makes it easy peel them. Since they maintain their shape even after boiling, they make preferred choice as compared to other potatoes that may become mushy and not too visible in the potato salad
Try to use the medium size ones, they won’t take long to cook when you are boiling them in water. Also, note that I added salt to the boiling water. This gives much needed flavor to the potatoes. Finely chopped onions, green peppers and celery add to the extra crunchiness. Mayo and yellow mustard add to the creaminess of the salad and white vinegar is great for tart flavor. I did not use as much mayo and yellow mustard to this one, it was as delicious.
If you want to eat it for lunch or dinner, make sure to put it together in the morning and refrigerate for few hours so that it can settle and build the flavors. It’s even great if you can refrigerate it overnight and consume the next or day after.
So there you go! Enjoy one of the best potato salads!
Creamy Potato Salad Recipe
- 5 Potatoes medium
- 1/4 cup Green Pepper finely chopped
- 1 cup Mayonnaise
- 1 tsp Salt
- 1/4 tsp Black Pepper ground
- 1/2 tbsp Yellow Mustard
- 1 tbsp White Vinegar
- 1 cup Celery medium sized, finely chopped
- 1/2 cup Onion finely chopped
- 1/2 tsp Paprika optional
- Add water to the 3 quart saucepan (enough to cover all the potatoes) and place on high heat. Let it boil for sometime; add salt. Place potatoes in boiling water carefully. Cook for about 20 - 25 minutes or until tender. Drain the water. Set aside until they are cool enough to handle. Peel them and cut in to small cubes.
- In medium bowl, mix mayonnaise, mustard, vinegar, salt and pepper.
- Add potatoes, celery, green pepper and onions. Toss. Add eggs. Stir until mixed. Sprinkle with paprika or your favorite spices.