Creamy Potato Salad
I used to hate potato salad, wouldn’t allow it anywhere near my plate. But one day, as we were looking at what to serve at an upcoming picnic we were hosting, Matt requested potato salad. So, I knew I had to give it my best so it would be a potato salad even I would love. Drawing inspiration from the Macaroni Salad that he loves, I went with it. It is super simple, with easy to find ingredients, probably all things you have in your kitchen already! I present to you my version of creamy potato salad.
For my version of this dish you’ll need the following ingredients:
- Potatoes- Because, obviously. I use Russet Potatoes, but would be willing to try some others to see how it varies. Leaving the skin on the potatoes is entirely up to you and your tastes. I usually peel them, but thats my preference.
- White Onion– The white onion gives this dish a nice texture variation with the crunch. I’m not a lover of onions normally because of their texture, but they work in this potato salad. I just make sure to chop them very finely.
- Green Onions– These add both flavor and color. These are something we usually have around too since I’m able to easily regrow them for future use and drying.
- Yellow Mustard and Spicy Brown Mustard– These give a nice kick of flavor both in the slight tartness of the yellow mustard and the spices in the brown mustard.
- Mayonnaise– This is what brings everything together. Add it a bit at a time until you’ve reached your desired creaminess. Start with half a cup and add until you’re satisfied.
- Salt, Pepper, Parsley and Oregano– These serve as a nice garnish and addition of flavor from the oregano.
Putting It All Together
Start by peeling (optional) and chopping potatoes. Add them to a pot with enough water to cover the potatoes plus an inch. Bring to a boil, then reduce the heat to low and cook the potatoes until tender, about 25 minutes. While they’re cooking, chop your white and green onions and set aside.
Once potatoes are tender, drain them and rinse with cool water then set aside to cool. When the potatoes are cool to the touch add them to a bowl along with the onions, mayo, mustards, and spices. Add the mayo a little bit at a time until you’ve reached desired creaminess.
The great thing about this creamy potato salad is that it does need to be refrigerated for at least 30 minutes before serving. So, you can make this early in the day and save yourself some time while preparing the rest of your dishes later on.
Creamy Potato Salad Recipe
Creamy Potato Salad
- 5-6 Medium Potatoes
- ½ White Onion
- 3 Green Onions
- 3 tbsp Yellow Mustard
- 1 tbsp Spicy Brown Mustard
- 1-1 ½ cups Mayonnaise
- Salt & Pepper to taste
- Dried Parsley and Oregano to taste
- Start by peeling (optional) and chopping potatoes. Add them to a pot with enough water to cover the potatoes plus an inch. Bring to a boil, then reduce the heat to low and cook the potatoes until tender, about 25 minutes.
- While potatoes are boiling, chop 1/2 onion and green onions, put aside.
- Once potatoes are tender, drain them and rinse with cool water then set aside to cool.
- When the potatoes are cool to the touch, add them to a bowl along with the onions, mayo, mustards, and spices. Add the mayo a little bit at a time until you've reached desired creaminess.
- Refrigerate for at least 30 minutes prior to serving.
We served this wonderful Creamy Potato Salad along with a steak and a side salad consisting of just lettuce, cucumber, Parmesan/Romano cheese and Ranch dressing. This simple meal, was just delightful, and will be added to the regular rotation.
There are many varieties of potato salad, and I’m learning to enjoy them all. Do you have a favorite potato salad recipe? Let us know in the comments below!!