I am always amazed at how many different ways there are to make a potato salad; mayonnaise based, mixed with oil and vinegar, tossed with various dressings, the options are really endless. I must admit that despite these many variations, I always return to a good old classic potato salad.
In fact, I believe that everyone needs a reliable potato salad up their sleeve, so today I am sharing with you mine. Filled with potatoes, celery, and diced hard boiled eggs, this salad is a true crowd pleaser. Give it a try with your next backyard barbecue or as an easy side dish for a quick sandwich night, you’ll love it!
What’s your favorite way to eat potato salad? Let me know below!
Paula’s Notes: While classic potato salad is notoriously fat laden and highly caloric, the main culprit behind this is the mayonnaise. In my recipe I like to use a combination of light Miracle Whip and mayonnaise, which provides a creamy, delicious dressing without compromising the flavor. I would not recommend using fat free varieties, however, as this is when you may notice a change in the taste.
Classic Potato Salad
Yields: 8 1/2 cup servings
- 1/4 cup light mayonnaise
- 1/4 cup light miracle whip
- 1 tbls. yellow mustard
- 1/8 tsp. pepper
- 1-1/2 lb. white potatoes (about 5) – cubed, cooked and cooled.
- 2 hard-boiled eggs – chopped
- 3 green onions – thinly sliced
- 2 celery stalks – sliced
- In a medium bowl whisk together first four ingredients.
- Gently fold in remaining ingredients until everything is fully coated in the dressing.
- Chill at least two hours in the refrigerator.