A party is just not a party without potato salad. Creamy, vinegary, chunky, and even sweet, these recipes will definitely beat any store-bought salad. Zack Danger Brown is raising funds for Potato Salad on Kickstarter! I'm making potato salad.

The BEST EVER Potato Salad recipe from a friend's grandmother, with a special secret ingredient in the dressing! It converted me from being a potato salad hater to a. This creamy potato salad is the king of all potato salads! This easy potato salad recipe with egg is so simple, yet so mouthwatering! Bring it to a potluck and there. The secret ingredient in this summer-ready potato salad recipe, lemon zest, adds a bright zip of flavor to the creamy Dijon-mayonnaise dressing.

· Southern Style Potato Salad Potato salad reminds me so much of my Mama. This recipe is basically the same as hers - simple, basic, southern potato salad. Schwäbischer Kartoffelsalat is a simple German Potato Salad hailing from the Swabian region of Germany that features sliced potatoes, minced onions, hot broth, oil. Our best Secret Ingredient Perfect Pumpkin Slab Pie just in time for the holidays! I have not always been a pumpkin pie lover. Around the holidays, when other family. Satisfy your cravings for carbs with my Faux Potato Salad. Cauliflower saves the day!

Watch me make this Southern “Crowd Pleasing” Potato Salad from start to finish! My family is SUPER picky about potato salad. The question “Who made the potato.

Easy Potato Salad With Eggs – Best Potato Salad Recipe Ever! Melanie Cooks. This easy potato salad is the best potato salad recipe ever!

Once you try this amazing recipe, you’ll never have potato salad any other way! Secret ingredient is revealed below! This creamy potato salad is the king of all potato salads! This easy potato salad recipe with egg is so simple, yet so mouthwatering! Bring it to a potluck and there won’t be a single drop of this potato salad left. Not a crumb!  The bowl will be scraped out so clean, you won’t believe it!

The secret ingredient of this easy potato salad is the sweet pickle relish. It gives the creamy dressing such amazing depth of flavor, it can’t get any better than that! A touch sweet, a bit tangy, absolutely just right!

Forget about using only mayo to dress the potato salad – it’s too flat and one- dimentional. The creamy dressing for the best potato salad is made with mayo, mustard and sweet pickle relish. This way you get the creaminess of mayo and the added flavors of mustard and sweet pickle relish.

Nobody will guess there is mustard in there (it kind of dissolves in the salad and becomes invisible), but they’ll marvel at the taste! Also, make sure you use a good mayo. My favorite brand is Hellman’s Real Mayo – and they didn’t pay me to write it, I truly think it’s the best 🙂 And please, please, please – do not use the low- fat or fat- free mayo! Another secret to the best tasting potato salad is drizzling vinegar over the potatoes right after they are cooked. The vinegar just makes potato taste and texture so much more potato- salad- y 🙂  Yes, potato- salad- y – meaning that it turns the ordinary potatoes into perfect potato salad potatoes!

For the best potato salad, you should use the potatoes with the thin skin – either the red potatoes or the yellow potatoes. Don’t use the baking or Russet potatoes – they are too flaky and will fall apart. We want the distinct pieces of potatoes to shine in this delicious potato salad! Making the best potato salad is really easy. First, boil the peeled potatoes.

In a separate pot, boil the eggs. While potatoes are boiling, chop the celery and green onions, and make the dressing by combining mayo, mustard and sweet pickle relish. Next, cut potatoes into pieces and drizzle with vinegar. Peel and chop the eggs and add to the potatoes.

Add the chopped celery and green onions to the potatoes, then add the dressing and mix until combined. Add salt and pepper to taste and sprinkle with paprika. That’s it! Your best ever potato salad is ready! Get Melanie's FREE Recipes In Your Inbox!

Southern Crowd- Pleasing Potato Salad Recipe“Creamy, soulful crowd- pleasing potato salad recipe! Southern style with simple ingredients and old- fashioned flavor”Watch me make this Southern “Crowd Pleasing” Potato Salad from start to finish! My family is SUPER picky about potato salad. The question “Who made the potato salad?” is asked at least once by someone during our family get- togethers. That’s  because there are only 3 people allowed to bring potato salad and that’s my grandma Barb, my aunt Adrienne or Mrs. Ingrid from the church.

Any other “imposter” potato salad gets a serious side eye. EVERYONE prefers Mrs.

Ingrid’s because it’s so creamy with the perfect mayo- mustard ratio. She cuts her eggs and potatoes really small so you get a bit of everything in each spoonful.

It’s heavenly! The best Southern potato salad uses pretty much the same traditional ingredients: potatoes, mayo, mustard, eggs, relish, and seasonings. It’s all about the ratio of each that can make or break a potato salad. And somehow Mrs. Ingrid has discovered that perfect ratio. I attended my little cousins birthday party and Mrs.

Ingrid’s potato salad sat proudly on the table. My aunt was lucky enough to get her to make a huge batch for the party. I took an entire to- go box full of the stuff home and got to experimenting!

It was nice having the original there to do the side- by- side testing. This potato salad recipe was the closest I could get to Mrs. Ingrid’s secret recipe although I still feel a hint of something is missing. Maybe a bit of clove from the sweet relish or a tad of sugar?

Maybe a hint of celery? Ahh who knows! After 4 batches of sampling potato salad, I don’t want to eat potato salad for a loooong time. This recipe, however, is amazing!! Since Mr’s Ingrid is in the process of opening up a restaurant she doesn’t share her recipes. I’ve asked many times. Maybe one day she’ll come on Divas Can Cook and do a demo for us!)As for now, THIS will be my go- to potato salad recipe for now on!! I love it!  Sorry old potato salad recipe.

Ok, are you ready for a shocker….…something that I thought would NEVER happen on Divas Can Cook. Guess what mayonnaise I used in this potato salad?? Nope, not homemade. Nope, not Dukes ….

I used 1. 00% HELLMAN’S!!! Best Way To Cook Ny Strip. I knooooow right!! Hell must have frozen over 4 real!

Normally I use Duke’s mayonnaise or a combination of Dukes and Hellman’s for my potato salad. Even though I still think Duke’s mayo is soooo freakin good, I’m really feeling this new life Hellman’s have given me in this potato salad yall!! I’m pretty sure that Mrs.

Ingrid uses Hellman’s after my taste tests and because of that I’ve switched to using all Hellman’s (or homemade mayo) in my deviled eggs and potato salads. When I used Dukes I’d always have to add in a little sugar to balance everything out, but Hellman’s is already slightly sweeter so I don’t have to add any. Don’t get me wrong, I’m still a Dukes girl through and through!

It’s gonna take some more convincing for me to switch over completely to Hellman’s but I’m up for the challenge! Who shall win my heart for good?!? Stay tuned for the showdown!

TIPS FOR THE BEST POTATO SALADDice it up small. Mrs. Ingrid dices her eggs and potatoes really small, both almost the same size upon my inspection. This promises that each bite is full of that creamy, balanced goodness. You really do get a bit of everything which makes it taste so perfect. Use a good sweet pickle relish.

If you can go for a homemade relish from the Farmers Market. A sweet relish really adds that nice level of flavor to potato salads. It’s all about the MAYO! Yes, I’ve converted from Dukes to Hellman’s  for my potato salads but if you’re not ready to convert then use your favorite mayonaisse or a homemade one.

Either way, make sure it’s a mayo you would actually eat and not some off- brand one since the mayo is the base for the sauce. Add salt and pepper. Don’t you dare skip this! Like for real don’t! You MUST season everything up. TASTE, TASTE, TASTE!

Your taste buds are your recipe for flavor when it comes to a truly delicious southern potato salad. Boil the potatoes in slightly salty, seasoned water. This adds a nice light hint of flavor. I just use salt, pepper and onion flakes. DON’T over cook the potatoes. 3 Ingredient Desserts here.

Diced potatoes cook quickly. If you over cook them you’ll have mashed potatoes and not potato salad. They should feel firm but tender to the bite. Drain and refrigerate the potatoes after cooking. This will help keep them firm when stirring into the sauce.

I hope you guys enjoy this recipe as much as I do!! Thanks, Mrs. Ingrid for the inspiration. One day I’ll convince you to give me that recipe!!!!! Southern "Crowd Pleasing" Potato Salad. I used two 8 oz russet potatoes)8 eggs½ cup white onions, diced small½ cup + 2 Tablespoons sweet pickle relish. Hellman's Mayonnaise (use ¾ cup if you prefer it a bit firmer)1½ tablespoons yellow mustardsea salt and cracked black pepper, to tastesmoked paprika & green onion, garnish.

Peel and dice potatoes into ½ - 1- inch pieces. Place cut potatoes in a bowl of cool water as you cut them to prevent them from turning brown. Set aside. Add water to a large deep skillet (enough to cover potatoes) and season the water with salt and pepper. I also added green onion flakes to the water.

The water should taste a bit salty like a broth)Bring water to a boil and with a slotted spoon add potatoes into the water. Boil just until the potatoes are tender to the bit but still holds its shape. This won't require much time at all so keep a close eye on them, checking often, because you don't want them to get mushy)Drain potatoes. Place potatoes on a plate and refrigerate until cold. While potatoes are chilling, boil and peel the eggs.

Place the egg yolks in a large bowl and mash them up. Dice the egg whites up and place them into the bowl. Stir in onions, relish, mayo, and mustard. Stir in cooled potatoes until potatoes are coated in the sauce. Gently mash a few of the potatoes, while stirring to create a creamier, thickened texture.

Add salt and pepper, tasting after each addition. Place in a casserole dish and garnish the top with paprika and green onion flakes if desired. Refrigerate for 3 hours or overnight.