How to Make Creamy Potato Salad
There are all kinds of potato salad recipes—ones with vinegar, ones with mustard, ones where everything is rubbed with oil and grilled—but sometimes you just want the classic. Learn how to make creamy potato salad, and you'll be invited to every summer cookout and picnic on the block!
-Hey everybody, Chef Lovely here, and today, I'm in the mood for something a little creamy. So, we're gonna make our creamy potato salad. Here are the ingredients: 1 hard cooked egg chopped; lettuce leaves, which are optional, we will not be using those today; 4 medium potatoes; 1 and 1 food pounds total; 1 cup sliced celery; 1/4 cup finely chopped onion; 2 tablespoons dill or sweet pickle relish, which we will be using today; 1/2 cup light mayonnaise dressing or salad dressing, today, we will be using mayonnaise dressing; 1/2 cup light berry sour cream; 2 tablespoons skimmed milk; 2 teaspoons prepared mustard; 1/2 teaspoon salt; 1/4 to 1/2 teaspoon celery seed. Okay, let's get in to it. Let's make this cream potato salad. So, first things first. Here in this bowl, I have my potatoes. These have been cleansed. They have been peeled and we also boiled these, takes about 20 to 25 minutes. Then we chopped them up into nice similar sized pieces. Now, they don't have to be perfect, but it is very important that they are the same size. So, when you go in for big spoonful, it can all fit on the spoon and it can go into your mouth, but [unk] fallen down, you know you're pretty close, okay. So, that's the first thing we're gonna do. We're gonna take these potatoes, and we're gonna pop them in a salad bowl here. That looks yummy already. We're gonna add celery. This gonna add great color and crunch. We're also gonna add our onion. Let's go ahead and put that right in, and here is our relish and that we're also gonna use. This is gonna get some sweetness. We are like [unk] little bit sweet, right, okay, great. So, let's give this a nice toss, so that we are incorporating all of our ingredients here. Okay, I like how this is looking already. It looks fresh. It's not gonna be too heavy, which some potato salads tends to be. Okay, fantastic. Now, we have to dress this beautiful salad. So, let's set this over to the side, and I'm gonna bring another bowl here. So, in this bowl we are going to take our mayonnaise, our sour cream. Let's get those in first. So, the mayonnaise is really fat and kind of rich and the sour cream is gonna cut that just a little bit and add a little bit of tang if you will. Okay, we're gonna season with a little bit of salt and pepper just to kind of get all the flavorful [unk] going, get it all moving here, great. Now, to thin out our mayonnaise and our sour cream just a little bit, we're gonna put in some of that milk. Here's our celery sweets added in next. And then, we're gonna go in for our mustard here, just a little bit. Little goes a long way in this recipe, fantastic, so, let's give this a mix here. Now, be able to gentle because we have to fold in that milk. I don't want you to get milk all over your cutting board and your kitchen. So, just take your time with it. Our fork is the best tool for this job or whisk if you have that as well. Fantastic, this is looking really, really yummy right now, great. Okay, so that's it. It's simple and it's easy. So, we're gonna take this dressing. Let's get this fork out away here, and we are going to put it right into our potatoes, with the celery, with the onions, relish, fantastic okay. Now, let's give this a toss. And our last ingredient is gonna be our cooked egg. We wanna put that in at the very last minute, so that we can gently fold it. So, make sure that we don't break it up into really small pieces. I want people to say, hmm, that's egg in there. Okay. Mix, mix. If you have some small hands in the kitchen, a son or niece, have them do this part. They'll love it. Okay, last but not the least, let's pop in those eggs, and softly gently, [unk] kind of just fold that right in, kind of go down to the bottom with other ingredients right on top and you will success that way, fantastic. So, as you can see, this is easy. It's creamy and it's absolutely delicious. So, after you've mixed everything, I want you to go ahead and give this a nice a cover with some plastic wrap. Let it refrigerate for 4 hours or up 24 hours. Totally up to you. Let all those flavors melt and blend together and become absolutely even more delicious than what they already are. So, try this recipe and don't forget to save me some of you creamy potato salad.