Creamy Potato Salad

It seems that so many potato salads today try to reinvent the wheel when it comes to this southern staple. People are all-the-time trying to make it with a vinaigrette or a dijion sauce, sometimes you even see some funky curry rendition of it. Now don't get me wrong, I'm not trying to knock these variations of the classic side. It's just that sometimes (okay most of the time for me) I prefer the standard edition, classic, creamy tater salad. Nothing beats it! It's cool, creamy sorta sweet, filling and has that perfect celery crunch to it. I also always prefer the white over the yellow, mustardy version that some southerners prefer. The other thing I like about it is that it goes great with just about any side. Take the photo above. I think I wanted the tater salad here as a side as a safety. You see we were trying out some new, funky zucchini side and different rub for some grilled chicken. I did not know how those were gonna turn out, they could've completely bombed (they didn't though). Point is, it's always good to have a safety on your plate and classic, creamy, white tater salad is your man. Enjoy.


  • 5 red potatoes (about 3 lbs)
  • 1 1/2 tsp salt, divided
  • 1/2 cup apple cider vinegar
  • 4 large eggs
  • 1 1/4 cup low-fat mayo
  • 4 celery stalks, finely chopped
  • 1 white onion, finely chopped
  • 1/4 cup sweet pickle relish
  • Freshly ground pepper, to taste


  1. Cut potatoes into 1/2 inch cubes. Put in a large pot and add enough water to cover. Add 1 tsp. salt and bring to a boil over high heat. Reduce heat and simmer until very tender, 15-20 minutes. Drain well. While still warm, spread potatoes on a baking sheet and drizzle with vinegar. Set aside to cool to room temperature.
  2. Meanwhile, put eggs in a medium saucepan and add water to cover by 1 inch. Bring to a simmer over medium-high heat. Reduce heat to low and cook at a very low simmer for 10 minutes. Remove from heat and pour out hot water. Cover eggs with cold water. When you are able to pick them up without scalding yourself, peel while running under cold water.
  3. Remove shells from eggs and finely chop. 
  4. Combine mayo, celery, onion, pickle relish, remaining 1/2 tsp. sat and pepper in a large bowl. Add cooled potatoes and eggs. Stir to combine. Serve at room temperature or chilled.


Anonymous said...

looks delicious! i love potatoes:)

grace said...

i have to admit that as an anti-mayo gal, i tend to use sour cream or yogurt as the majority of my goo. i appreciate your classic take!

Biz said...

That looks so good - not a huge fan of mayo though, do you think I could sub in plain Greek yogurt??

Chef Fresco said...

@Biz - I think you definitely could sub greek yogurt! We actually made some potato salad over the 4th w/ a combo of mayo and greek yogurt.

Anonymous said...

I love potatoes... this recipe is great.
I like try new flavors...
You have more great recipes.
bye from Italy.

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