Mom’s Creamy Potato Salad has the perfect balance of flavor – not too much mayo, and a whole lot of other delicious flavors are necessary to create the ultimate potato salad recipe everyone will love.
This may very well be the best potato salad recipe you will ever find. It has the perfect blend of flavors without too much mayo for the ultimate potato salad recipe that can please everyone in a crowd. Don’t believe us? We promise, just give it a try and you will see what all of the hype is about. Not a potato salad fan? Well, let’s just say that not all potato salads are created equal. Don’t knock it until you’ve tried this recipe!
Do you cut the potatoes before boiling them for potato salad?
You can actually cut the potatoes before or after boiling to make the potato salad, depending on personal preference. Cutting your potatoes before hand will require far less boiling time to make the potatoes tender so it is the preferred method for most.
What potatoes are best for potato salad?
Yukon gold and red potatoes are the best kind of potatoes to use to make potato salad. There are other similar varieties that will work as well. You want a potato with a thin skin and waxy flesh. Russet potatoes are not a good option for potato salad as they tend to fall apart.
How long do you boil eggs for potato salad?
Hard boiled eggs work best for potato salad. Place eggs in a saucepan and cover with 1 inch of water. Bring to a boil, cover the pan, and remove it from the heat. Let sit for 10 minutes for the perfect hard boiled egg. Cool immediately. For more information on how to boil eggs, please see this article.
How do you cool potatoes?
Cool potatoes by running them under cold water. Be sure to use a gentle flow of water, and not a hard spray that could rip the potatoes apart.
Potato salad is best eaten fresh. Store any leftovers in an airtight container in the refrigerator for 3 to 4 days.
If you like this recipe, you may be interested in these other delicious summer side dishes: