There’s one person in my family who everyone knows makes the best potato salad. That person is my aunt, Mala. You may remember her from her macaroni pie recipe. She’s not a big cook, but the few things she does make are really, really tasty. I recall many times aunty Mala has been summoned to make this potato salad for get-togethers and potlucks for its perfectly creamy and flavorful nature. She includes grated egg in her version along with onions and some non-traditional seasonings. You guys, it’s so good, you have to give it a try, especially if these type of cold salads are your thing.
Okay, so the trick to this recipe is in the method. Here are two crucial tips in making a good potato salad:
- Do not overcook the potatoes. Sounds easy, but you’ll have to remember that even after you remove the potatoes from the boiling water, it will continue to cook from the remaining heat and steam.
- Wait until potatoes have completely cooled off before assembling salad. No, seriously. Warm potatoes will very quickly turn into mashed potatoes.
Method
Peel and chop potatoes. I used 4lbs russet potatoes here. To get potatoes to cook evenly, chop into 2in pieces.
Boil, strain, and let cool, completely.
My aunt grates the eggs for this recipe. It’s a personal preference, but the eggs can be chopped instead, if you choose. White vinegar is poured over the egg- it adds a tangy taste and also reduces any rank smell from the egg. Finely chop the onions and set aside.
There is a trick to how this is mixed. The eggs and vinegar go in the bowl first, add cooled potatoes, seasonings, and onions, then toss it all, gently.
Make it Your Own
Before adding mayonnaise and mustard, feel free to throw in any additions you prefer. Here are some options for variations:
- Sweet peas
- Scallions
- Carrots
- Relish or pickles
- Celery
- Capers
- Radish
- Red onions
Add mayonnaise and mustard. Gently toss until fully incorporated.
Refrigerate for a few hours or overnight.
Creamy Potato Salad
Ingredients
- 4lbs potatoes
- 8 hard boiled eggs, grated
- 1 tablespoon white vinegar
- ½ teaspoon ground black pepper
- 2 teaspoon seasoned salt or adobo
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon sugar
- ¼ cup onion, finely diced
- 1 ½ cup mayonnaise
- 1-2 teaspoon yellow mustard
Instructions
- Peel and chop potatoes into small 2in pieces. Boil 15+ minutes until cooked, but still firm. Drain and let cool completely
- Boil eggs for about 18 minutes. Let cool. Peel, and grate egg, set aside.
- Add egg to a deep bowl, pour vinegar over and gently stir. Add cooled potato on top of egg, Add onions and seasonings. Toss gently. Taste and adjust seasonings.
- Add mayonnaise and yellow mustard.Toss to coat completely.
- Spoon into a dish and refrigerate a few hours or overnight.
- Garnish with paprika or cayenne pepper before serving.
Notes
Eggs may be chopped instead of grated.
Hellmann's brand mayonnaise is preferred for this recipe.
Red potatoes are creamier and will work well in this recipe, even though russet potatoes were used.
Patricia Hilligoss says
Sounds so delicious. I usually put a little mustard in my egg salad but never thought to do it in potato salad! Def have to try this recipe! Sounds so good!
Stacy says
Why can’t want one copy your recipes any more? I would normally copy and paste into a word document and print off to have with me to use in the kitchen
Alica says
Hi Stacy,
In the recipe box there is a “print” button. You should be able to just print it that way to save you from copy & pasting into word, much quicker this way :). I hope that helps. Sorry for the inconvenience.
Stacy says
Good evening!
Thank you for responding. Sorry I was not specific, yes I did see that it can be printed that way but without the step by step instructions via the visual images. Also the reason for my asking is because I do not have a printer at home hence my method of getting your recipes. I would normally copy, paste and save the recipes and step by step method and print it at work when I get the chance to do such. I must say thank you for sharing your recipes, they have enabled me to prepare tasty meals for my home circle that we all enjoy, I really appreciate it. Thank you in advance for your response. Do have an enjoyable evening.
Indira says
I just made this recipe with some minor tweaks Firstly, I halved it because I’m only making this for 2. I left out the sugar and substituted about 1/4 Tsp of onion powder for the diced onions just because I’m not a fan of onions in a dish that will not be eaten right away.I added 1/2 cup of diced carrots for color and crunch.
I just tasted the finished product and can I just say, wow! The shredded eggs give such a wonderful, surprising pleasing texture. And the addition of the adobo (something I would have never thought to add ) is what really makes this dish shine. Another A+ recipe, Alica! 🙂
Tt says
What do you do with the egg yokes?
Alica says
Hi there, once you boil the eggs the entire egg is grated.