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Creamy Potato Salad

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By Betty Crocker Kitchens
Updated Jun 5, 2023
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If you ask us, one of the best parts of picnics is the potato salad. Pair our Creamy Potato Salad recipe with barbeque or anything from the grill, or set it out as a potluck dish! This side is sure to be a crowd-pleaser at any and all warm-weather get-togethers. For some extra fun and flavor, consider jazzing up your Creamy Potato Salad with some bacon, diced ham, pepperoni or salami. We love sprinkling fresh herbs before serving for a little extra color and taste, too. Come and get it!

More About This Recipe

  • If you’ve been asked to bring the potato salad to a get-together, this is the recipe you need. Not only does it feature all the classic flavors everyone loves, but it’s also easy to make ahead. The secret to making good potato salad is to choose the right type of potato. Waxy potatoes stand up better to being boiled, because they contain more moisture and less starch. Yukon Gold potatoes are an example of a particularly sturdy boiling potato that will hold up well and keep its shape. The potato salad ingredients you’ll want to include depend on your own particular preference, but celery, onion, egg and mayonnaise are the classic choices. Once you master this easy recipe, try another from our collection of potato salad recipes.

Creamy Potato Salad

  • Prep Time 25 min
  • Total 4 hr 55 min
  • Servings 10
  • Ingredients 10
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Ingredients

  • 1 1/2 pounds round red or white potatoes (about 6 medium), peeled
  • 1 1/2 cups mayonnaise or salad dressing
  • 1 tablespoon white or cider vinegar
  • 1 tablespoon yellow mustard
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 medium stalks celery, chopped (1 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 4 hard-cooked eggs, chopped
  • Paprika, if desired

Instructions

  • Step 
    1
    Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
  • Step 
    2
    Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
  • Step 
    3
    Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

Nutrition

330 Calories
28g Total Fat
4g Protein
15g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
250
Total Fat
28g
Saturated Fat
5g
Cholesterol
105mg
Sodium
480mg
Total Carbohydrate
15g
Dietary Fiber
1g
Protein
4g
% Daily Value*:
Iron
4%
4%
Exchanges:
1 Starch;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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