Tired of bland and boring potato salad? This recipe takes this summer favourite to a whole new level – creamy, tangy, and absolutely addictive, this will be your go-to recipe for potato salad from here on out!
Good morning folks!
Stopping in with another recipe that I want to be able to access anytime, anywhere – so I blog it (my personal recipe book). YOU have the fortuitous opportunity to try it out, pin it and then share it with all of your friends too!
Yes, it’s that good!
To spare you from a long and boring post, I’m going to share the potato salad recipe here, and then blab on about “potato salad” about 6 more times so that I can meet my word count and SEO (Search Engine Optimization) count for this particular keyword. Yup, there are a LOT of rules to blogging that you don’t see from your side.
I’ve bought potato salad from the grocery store, from Costco, Remark and FarmBoy, and every time I’m so disappointed. It’s potato salad, and it’s always creamy, but it’s also SO BLAND.
This potato salad recipe has a bit of a tang to it – and once you’ve tried it, you won’t be able to eat any other kind.
Ingredients
- 6-7 medium potatoes
- 1 ¼ cups real mayonnaise
- 1 tbsp prepared mustard (I use French’s)
- ½ tsp salt
- ¼ tsp pepper
- 2 stalks chopped celery
- 1 small (chopped) onion
- ½ cup relish or chopped dill or sweet pickles
- 6 hard-boiled eggs chopped
- 1 tsp paprika (optional)
Peel your potatoes and chop them into approximately ½” cubes.
Place potatoes in a medium saucepan with ¼ tsp salt. Bring to a boil then reduce heat. Simmer for 15-20 minutes or until *just tender. Drain and let cool slightly.
In a large mixing bowl, combine the mayonnaise, mustard, salt, and pepper. (I add paprika at this point as well)
Stir in the celery, onion and chopped pickles or relish.
As a side note; I found this cute little chopper at Dollarama for $4! We don’t like big chunks of onion or celery here, so it very quickly chopped the ingredients to tiny portions – perfect for flavour, but not for texture. LOVE IT!
Add the potatoes and chopped eggs. Toss lightly to coat.
You are supposed to chill the potato salad for about 6 hours so that all of the flavours marinate into the potato cubes, but MAN, is it FANTASTIC warm!
Maddie and I will finish about a third of the recipe by just eating with a fork over the warm bowl. SO GOOD!
Serve on a bed of lettuce or topped with a sprinkle of paprika.
This creamy, tangy potato salad recipe will make about 10 side-dish-sized servings.
I think it’s the relish and mustard that make this potato salad recipe so much better than any others I’ve tried. I’m not sure if “tangy” is the correct word, but it certainly isn’t bland.
There’s no special ingredients to this recipe either, so you don’t need to run out and get fresh dill or anything you wouldn’t normally buy to make it.
Try it! I’m almost positive that this will be your go-to recipe for potato salad from this point on!
And now I have it saved to my “Recipes” page so I can refer back to it whenever the craving strikes – aka all summer long!
Have a great one!