Classic Creamy Potato Salad with Eggs and Celery
This Classic Creamy Potato Salad has long been cherished in our family, a beloved staple at every barbecue, picnic, and family gathering. Its velvety texture, paired with tender potatoes, cold hard-boiled eggs, and the crunch of fresh celery, offers a delightful contrast that keeps everyone coming back for seconds. It’s enriched with a creamy blend of mayonnaise and sour cream, a hint of tang from vinegar, and a subtle kick from prepared mustard, ensuring every bite is bursting with flavor. Prepare it a day in advance for the best results, allowing the ingredients to meld beautifully. Whether you're serving it alongside grilled meats or enjoying it as a light dish on a hot summer day, this potato salad is guaranteed to be a hit!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Potatoes
2 pounds (6 medium) (peeled and cubed)
Celery
2 stalks (thinly sliced)
Onion
1/3 cup (chopped)
Mayonnaise
3/4 cup (none)
Sour cream
1/2 cup (none)
Vinegar
1 tablespoon (none)
Prepared mustard
2 teaspoons (none)
Seasoning salt
1 teaspoon (none)
Pepper
1/2 teaspoon (none)
Hard-boiled eggs
6 (chopped)
Instructions
1
Begin by bringing a large pot of salted water to a boil. Carefully add the potatoes and cook them, covered, for 15-20 minutes or until they are tender but not falling apart.
2
Once cooked, drain the potatoes and let them cool slightly. After they’re cool enough to handle, peel and cut them into bite-sized cubes.
3
In a very large mixing bowl, combine the sliced celery, chopped onion, mayonnaise, sour cream, vinegar, prepared mustard, seasoning salt, and pepper. Stir well until all ingredients are fully incorporated and a creamy dressing forms.
4
Gently add the cubed potatoes and chopped hard-boiled eggs to the bowl. Use a spatula to fold the mixture carefully, ensuring everything is evenly coated without mashing the potatoes.
5
Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Allow the salad to chill for at least 6 hours, or preferably overnight. This resting time enhances the flavors and creates a more cohesive dish.
6
Before serving, give the salad a gentle stir. Taste and adjust seasoning if necessary, then serve cold, garnished with additional celery or boiled eggs if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of potatoes are best for this Classic Creamy Potato Salad?
While the recipe calls for general potatoes, waxy varieties like Yukon Gold or Red potatoes are excellent because they hold their shape well after boiling.
How long should I boil the potatoes?
You should boil the potatoes for 15-20 minutes or until they are tender but not falling apart.
Can I make this potato salad in advance?
Yes, it is recommended to prepare it at least 6 hours in advance or preferably overnight to allow the flavors to meld.
How many eggs are included in this recipe?
The recipe uses 6 hard-boiled eggs, which are chopped and folded into the salad.
What makes the dressing creamy?
The creamy texture comes from a combination of 3/4 cup mayonnaise and 1/2 cup sour cream.
Is this potato salad recipe vegetarian?
Yes, this recipe is vegetarian as it contains no meat products.
Can I substitute the sour cream?
Yes, you can substitute sour cream with Greek yogurt for a slightly tangier and lighter version.
Should I peel the potatoes before or after boiling?
The instructions suggest boiling them whole and then peeling them once they are cool enough to handle.
How much celery do I need?
You will need 2 stalks of celery, thinly sliced, to add a nice crunch to the salad.
What kind of vinegar should I use?
The recipe calls for 1 tablespoon of vinegar; standard white vinegar or apple cider vinegar both work well.
How do I prevent the potatoes from becoming mushy?
Be careful not to overcook them and gently fold the ingredients together with a spatula instead of stirring vigorously.
How long can I store leftovers in the refrigerator?
Leftover potato salad can be stored in an airtight container in the fridge for up to 3 to 4 days.
Can I freeze this potato salad?
Freezing is not recommended because the mayonnaise and sour cream dressing will separate and the potatoes will become grainy.
What type of mustard is best?
The recipe calls for prepared mustard, which usually refers to standard yellow mustard, though Dijon can be used for more bite.
Can I omit the onions?
Yes, if you're not a fan of raw onions, you can omit them or replace them with milder green onions or chives.
What is seasoning salt?
Seasoning salt is a blend of salt, herbs, and spices like paprika, onion powder, and garlic powder.
Is this potato salad served hot or cold?
This is a classic cold potato salad and should be chilled thoroughly before serving.
How many servings does this recipe yield?
Based on 2 pounds of potatoes, this recipe typically serves approximately 6 to 8 people as a side dish.
Can I add pickles to this recipe?
Yes, many people enjoy adding chopped dill pickles or sweet pickle relish for extra tang.
How should I garnish the salad?
You can garnish the top with extra slices of hard-boiled eggs, a sprinkle of paprika, or fresh celery leaves.
Is this recipe gluten-free?
The core ingredients are gluten-free, but always check the labels on your mayonnaise and mustard to ensure they are certified gluten-free.
Can I add bacon?
Yes, crispy cooked bacon bits make a delicious smoky addition to this creamy salad.
Why do I need to salt the boiling water?
Salting the water seasons the potatoes from the inside out as they cook, enhancing the overall flavor.
Can I use miracle whip instead of mayonnaise?
You can, but it will result in a much sweeter and tangier flavor profile than the traditional recipe.
How do I know when the potatoes are done?
The potatoes are done when they can be easily pierced with a fork but still offer a tiny bit of resistance.
What if my dressing is too thick?
You can thin it out slightly by adding a teaspoon of milk or a tiny bit more vinegar until the desired consistency is reached.
Can I use dried onion instead of fresh?
Yes, you can use about 1 tablespoon of dried minced onions if you don't have fresh onion on hand.
What size should I cube the potatoes?
Aim for bite-sized cubes, roughly 1/2 to 3/4 inch in size, for the best texture.
Can I make this vegan?
To make it vegan, use vegan mayonnaise and sour cream alternatives, and omit the hard-boiled eggs or replace them with diced tofu.
Does the type of salt matter?
The recipe specifies seasoning salt for flavor, but you can use sea salt or kosher salt if you adjust the other seasonings accordingly.