How to Make THE BEST Homemade Potato Salad I Tastes of Lizzy T
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There’s nothing like a picnic with some juicy burgers, savory baked beans, and a classic potato salad recipe. The combination of those three things together equal summer at our house!
WHAT POTATOES ARE BEST FOR POTATO SALAD?
Red potatoes work the best for potato salad because they hold their shape well during the boiling process. Don’t have red potatoes? Use an all-purpose round white potatoes. Russet potatoes will soften a lot during cooking so although they tastes good, they won’t hold their shape as you mix the salad.
DO YOU CUT THE POTATOES BEFORE BOILING THEM TO MAKE POTATO SALAD?
This classic potato salad recipe without celery is my favorite because it is full of….Potatoes!! We wash our potatoes, peel them, then chop them into 1 inch cubes. Then we boil them. This has always been the easiest way for us!
Ingredients
5 pounds potatoes
6 large eggs
1 tablespoon granulated sugar
2 teaspoons salt
1 tablespoon yellow mustard
1 1/2 cups salad dressing Miracle Whip or mayonnaise
1 tablespoon white vinegar
1 teaspoon ground black pepper
1 1/2 cups diced cucumber
Instructions
Wash, peel and cut potatoes into bite-size pieces.
In a large pot, bring water to a boil. Add potatoes and cook until the potatoes are tender (15-20 minutes depending on the size of the potato chunks.). Drain the potatoes and put them in a large bowl.
Put the eggs in another saucepan and add water to cover them. Bring the water to a boil, and then let the water and eggs boil gently for 5 minutes.
Drain the eggs and cover them with ice cold water. Allow the eggs to sit in the cold water while you mix up the dressing.
For the dressing, combine the sugar, salt, mustard, salad dressing, vinegar and pepper. Mix until completely combined. Set aside.
Once the eggs are cool enough to touch, drain the water. Peel the eggs and dice them, then add them to the potatoes.
Pour the dressing over top the eggs and potatoes and mix until the potatoes are covered.
After the salad is completely cooled, add the diced cucumber. If you add this while the potatoes are still warm, it will soften the cucumber.
Refrigerate until ready to serve.
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At Tastes of Lizzy T, our mission is to revive the thrill of preparing and sharing food with family and good friends. In our drive through culture, we are losing the joy of preparing your own meals. We’re about creating healthy, heartfelt comforting food. Starting as a mother and daughter school project, Tastes of Lizzy T is now an international blog where we share our life journey of a family that loves to cook, serve, and eat fresh, traditional, and wholesome food. We’re reviving old memories and creating new, one recipes at a time.
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