Classic Creamy Potato Salad

“This is a recipe I have used for over 30 years. Any family potluck dinner we have, I am always on potato salad duty. I bring a double batch of this old favourite. It always goes fast and I have given out the recipe many times over the years. I cheat a little and make a lower-fat version for my family, but always make the full-fat version for company. New, red potatoes may be used with skins on. This is a chunky one, not meant to be mashed.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil potatoes until fork tender. Cool then cut into cubes.
  2. In large bowl stir together mayonnaise, onion, vinegar, salt, pepper and eggs. Add cooked, sliced, cubed potatoes and celery. Toss to coat well. Cover and refrigerate (the longer the better for flavours to blend and potato salad to chill). Sprinkle with paprika and egg rings if desired.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: