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Creamy Potato Salad

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PREP TIME
20 min
COOKING TIME
15 min
TOTAL TIME
35 min
SERVINGS
4
Creamy potato salad made with tender potatoes, mayo, mustard, and crunchy celery. A classic American side dish for 4th of July picnics and barbecues.
Creamy Potato Salad
Ingredients
  • 2 pounds (907 g) red potatoes (or Yukon Gold potatoes), cut into 1-inch chunks
  • 3 hard-boiled eggs, peeled and chopped
  • 1/4 cup (60 ml) finely chopped yellow onion (about 1 small onion)
  • 1/2 cup (120 ml) chopped celery (about 2 stalks)
  • 1 cup (240 ml) mayonnaise
  • 2 tablespoons (30 ml) yellow mustard
  • 1 tablespoon (15 ml) sweet pickle relish (optional)
  • 1 teaspoon (5 g) salt
  • 1/2 teaspoon (2.5 ml) ground black pepper
  • 1/4 teaspoon (about 0.5 g) paprika (for garnish, optional)
  • Fresh parsley or chives, chopped (for garnish, optional)
Instructions
1
Put the potato chunks in a large pot and cover with cold water. Bring to a boil over high heat (212°F/100°C). Add a generous pinch of salt. Cook until the potatoes are just tender when pierced with a fork, about 12–15 minutes. Drain and let cool.
2
In a large bowl, combine the cooled potatoes, chopped eggs, onion, and celery.
3
In a separate small bowl, whisk together the mayonnaise, mustard, pickle relish (if using), salt, and pepper. Pour this dressing over the potatoes and mix gently until everything is well coated.
4
Taste and adjust seasonings with more salt and pepper if needed. Sprinkle paprika and chopped parsley on top, cover, and chill in the refrigerator for at least 30 minutes before serving. This salad is delicious served cold or at room temperature.