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A large bowl of creamy potato salad with chopped red potatoes, sliced hard-boiled eggs, and a sprinkle of paprika, sitting on a kitchen table.
Melissa Jo

The BEST Potato Salad

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This is the potato salad everyone asks me to bring to every cookout. It's creamy, flavorful, and packed with tender potatoes, eggs, crunchy celery, onion, and just the right amount of tang from the mustard and sweet salad cubes. If you have the time, make it the day before because it tastes even better after the flavors have had time to come together in the refrigerator.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course: Side Dish
Cuisine: American

Ingredients
  

  • 3-4 pounds russet potatoes For the 4th of July I used red potatoes and did NOT peel them for that red spangled look in the salad!
  • 7 hard boiled eggs set one aside of garnish
  • 1 cup of Mayonnaise For a more creamy salad 1 1/2 Cup
  • 4 tbsp. of yellow mustard For a more creamy salad 6 tbsp
  • 3 stalks of celery finely chopped
  • 1 Medium yellow onion finely chopped
  • 1 cup Sweet salad cubes drain the juice out; if you can't find you can use sweet relish!
  • 1 tbsp. Tony's creole seasoning Add an extra 1/2 tsp if you're following for the creamer version
  • paprika for garnish
  • 1/4 cup bouillon powder
  • cracked black pepper to taste
  • add salt if needed if you are using Tony's it contains salt and you most likely will not need!

Method
 

Step 1: Boil the Potatoes
  1. If using russet potatoes, peel them first.
    Melissa's favorite for this recipe is russet potatoes, but for holidays like the 4th of July she loves using red potatoes with the skins left on for a pop of color.
    Cut the potatoes into even-sized pieces and boil in water with chicken bouillon powder, for about 30 minutes, or until fork tender.
    Drain and let cool while you prepare the remaining ingredients.
Step 2: Boil the Eggs
  1. Hard boil the eggs.
    Set 1 egg aside for garnish and roughly chop the remaining eggs.
    Or a little hack I like to do is use a drying rack sheet to smash the eggs through!
Step 3: Make the Dressing
  1. In a large mixing bowl, combine the mayonnaise, mustard, and Creole seasoning.
    Stir until smooth and well combined.
    Always remember, your dressing should taste BOLD because once you add it to all of those potatoes and extra ingredients it will settle into the perfect flavor.
Step 4: Assemble the Potato Salad
  1. Add the potatoes to the bowl.
    Add the celery, onion, and the sweet salad cubes.
    Place the chopped eggs on a cooling rack or drying rack over the bowl and gently press them through into the potato salad. Or just chop them and add them,
    Fold everything together with a spatula until well combined.
    Pour your prepared dressing over the potato salad.
    Gently fold the ingredients and dressing together, until well combined.
    Don't worry if some of the potatoes break up and get smaller, that's what adds to the rustic appeal of this potato salad.
    Now, taste your potato salad! It's most likely perfect just like I told you it would be In the summary! But now is the time to add extra salt or pepper if you need it. (I doubt it!)
Step 5: Chill
  1. Cover and refrigerate overnight.
    This gives the flavors time to come together and makes the potato salad even better.
Step 6: Garnish and Serve
  1. Top with the reserved sliced hard boiled egg and a sprinkle of paprika.
    Serve cold and enjoy!

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