This is a classic, delicious easy American potato salad that can be made all year round. The recipe uses red potatoes. It is best when made with a day before and served chilled the next day.
Delicious Easy American Potato Salad
I think this version of potato salad is a winner in my book. It is creamy, full of flavors and textures that go perfect together. Definitely, this recipe will win your heart.
Of course you can buy potato salad in any grocery store, but this homemade version is a million times better than anything you can get out there.
Did I mention that it is also healthier for you as you can control the amount of salt, sugar and mayo used in the recipe?
How to boil potatoes so they come out perfect:
First of all, I am a fan of organic potatoes.
As a root vegetable, potatoes absorb all of the pesticides, herbicides, and insecticides that are sprayed above the ground and then eventually make their way into the soil.
Apparently, the poor potatoes are sprayed with over 30 different pesticides during the growing season, so, no, thank you!
I will take the organic ones together with onions, carrots and any other root vegetable I cook, thank you very much!
This being said, clean the potatoes with a brush under water. Make sure you remove any spots and dirt from the skin.
Place them in a pot and cover them with cold water.
By starting with cold water, you allow the potatoes to come up to temperature evenly and, therefore, cook evenly.
Add salt, if desired. Salt is necessary, because it adds wonderful flavor to the potatoes.
Boil the potatoes until tender, between 8-15 minutes, depending on their size. Drain the water, and let them cool.
Remove the skin and chop them like bite size.
If you like the skin on the potato, keep it. The skin has a lot of fiber and it is very nutritional and good for you, especially if the potatoes are organic.
If the potatoes are not organic, I recommend peeling them.
What ingredients do you need for this salad?
- red potatoes – or any waxy potato you have available
- mayonnaise- I prefer real mayo, not light, fat free or other combinations that are not the real deal.
- sour cream
- hard boiled eggs
- celery stalks
- red onion
- red bell pepper
- white vinegar
- ground pepper
How to make this potato salad:
Boil the potatoes and the eggs. Set aside to cool.
In a big bowl, mix together mayo, sour cream, mustard, vinegar, chopped pickle, sugar, salt and pepper.
Add the potatoes, chopped celery, red onion and red bell pepper. Toss them all together.
This salad tastes better the next day.
- 2 pounds red potatoes cooked
- 1 1/3 cups mayo
- 1/2 cup sour cream
- 5 large hard boiled eggs
- 1 pickle finely chopped
- 2-3 celery stalks chopped small
- 1 medium red onion finely chopped
- 1/2 medium red bell pepper
- 1 Tablespoon mustard
- 1 Tablespoon white vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon pepper
- Wash the potatoes and place them in a medium saucepan. Cover the potatoes with cold water and season generously with salt.
- Boil the potatoes over medium heat until tender, for about 8-15 minutes, depends on their size.
- Drain the water and let them cool.
- Peel the potatoes and cut them in bite size pieces.
- In a big bowl, mix together the mayo with sour cream, mustard, vinegar, chopped pickle, sugar, salt and pepper.
- Add the potatoes, chopped celery, red onion, and red bell pepper.
- Toss them all together and refrigerate.
- The salad tastes better the next day.
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Amount Per Serving:Calories: 441Total Fat: 34gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 140mgSodium: 492mgCarbohydrates: 27gFiber: 3gSugar: 4gProtein: 8g