Creamy Potato Salad

July 21, 2016 by Lisia Childs

Creamy Potato SaladI’ve always loved potato salad.  In fact, I’m pretty sure that when I was little, it was my favorite food.  So on a hot and lazy summer day, nothing sounds better than this lovely, cold, creamy, rich, and savory salad.  Fortunately, this is an easy recipe to make.  

Be sure to plan ahead because you need to make this potato salad the day before you’re gonna eat it.  Allowing extra time for the flavors to blend is well worth it because the returns on that investment are AMAZING!Creamy Potato Salad

Creamy Potato Salad
Serves 8
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Prep Time
20 min
Cook Time
11 min
Prep Time
20 min
Cook Time
11 min
Ingredients
  1. 2 pounds russet potatoes, cooked, peeled, and chopped into ½ inch cubes
  2. 1 cup celery, chopped
  3. ½ cup green onions, chopped (about 4)
  4. 1 cup mayonnaise
  5. 2 tablespoons dill pickle juice or vinegar
  6. 1 teaspoon salt
  7. 1 teaspoon sugar
  8. ¼ teaspoon pepper
  9. 1 teaspoon prepared mustard
  10. 3 hard-boiled eggs, peeled and chopped
  11. ¼ cup mayonnaise (optional)
  12. ½ cup heavy whipping cream
Instructions
  1. In a large mixing bowl, combine chopped potatoes, celery, and green onion.
  2. Whisk together mayonnaise, pickle juice, salt, sugar, and pepper, in a small bowl. Pour over the potato mixture, and gently stir completely. Cover and refrigerate overnight, allowing the potatoes to marinate in the dressing. They will soak it up.
  3. Just before serving, check to see how dry the potatoes are. Combine ¼ cup mayonnaise with whipping cream, (or if you prefer, just use the cream).
  4. Add chopped eggs to the salad, and toss with the cream/mayonnaise mixture.
  5. Serve immediately.
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Scrub, dry, and cook 2 pounds of russet potatoes. (I cook mine in a pressure cooker for 11 minutes.) Then allow them to cool completely. (Three large ones equal 2 pounds)

Scrub, dry, and cook 2 pounds of russet potatoes. (I cook mine in a pressure cooker for 11 minutes.) Then allow them to cool completely. (Three large ones equal 2 pounds)

Chop 2 pounds potatoes (1/2 inch cubes) 1 cup celery 1/2 cup green onions (about 4 onions)

Chop
2 pounds potatoes (1/2 inch cubes)
1 cup celery
1/2 cup green onions (about 4 onions)

Whisk together until smooth 1 cup mayonnaise 2 tablespoons dill pickle juice or vinegar 1 teaspoon salt 1 teaspoon sugar ¼ teaspoon pepper 1 teaspoon prepared mustard

Whisk together until smooth
1 cup mayonnaise
2 tablespoons dill pickle juice or vinegar
1 teaspoon salt
1 teaspoon sugar
¼ teaspoon pepper
1 teaspoon prepared mustard

Pour dressing over potatoes, celery, and green onion.

Pour dressing over potatoes, celery, and green onion.

Gently stir until completely coated. Cover and refrigerate overnight. This allows the potatoes to soak up the flavors and the dressing.

Gently stir until completely coated. Cover and refrigerate overnight. This allows the potatoes to soak up the flavors and the dressing.

When you're ready to serve, add 2 chopped eggs 1/2 cup heavy cream 1/4 cup mayonnaise (optional) Gently stir until combined.

When you’re ready to serve, add
2 chopped eggs
1/2 cup heavy cream
1/4 cup mayonnaise (optional)
Gently stir until combined.

There you go!

There you go!

So tasty!

So tasty!