Creamy & Refreshing Potato Salad Recipe

I think this might be the only Potato Salad recipe I’ll ever need! It has everything in it! Okay, maybe I’m exaggerating a little. But it’s definitely a loaded recipe with so many different flavors blending rather perfectly together. It’s got a great amount of CRUNCH thanks to the celery, onions and pickles (yes, I love pickles so much I even put them in my potato salad). Some people actually use relish but I personally don’t like the added sweetness.

For the dressing, I use a very simple combination of mayo (preferably Olive Oil Mayo), two different types of mustard, and some basic spices. When it coats the chopped-up potatoes and vegetables, it results in a deliciously creamy and refreshing potato salad. I would highly recommend serving this potato salad next to my Sweet and Spicy BBQ Ribs for an incredible, yet easy family dinner. Read on for the full Potato Salad recipe and please let me know how you like it in the comments! 

COMPLETE THE MEAL WITH THESE EASY DINNER IDEAS BELOW!

1. Juicy Skillet Pork Chops
2. Baked Chicken & Broccoli
3. Steak & Veggie Stir Fry

CREAMY AND REFRESHING POTATO SALAD

Course: Sides u0026amp; SaladsDifficulty: Easy

Servings

6

servings

Prep time

40

minutes

Fridge time

4

hours 

Calories

422

kcal

Creamy dressing coats a mixture of tender potatoes, celery, onions, pickles, and eggs to create a refreshing potato salad with the perfect amount of crunch!

Ingredients

• 3 large Russet potatoes

• 4 hard boiled eggs

• 2 celery stalks, diced small

• ¼ red onion, chopped

• 4 baby dill pickles, chopped small

• 1 ½ cup mayo

• 1 Tbs regular mustard

• 1 Tbs dijon mustard

• 1 Tbs vinegar

• 1 tsp garlic salt

• 1 tsp paprika

• ¼ tsp black pepper

Directions

• Peel and wash the potatoes. Cut into large cubes and place in a pot. Cover with water and bring to a boil on high heat. Continue to heat until tender 
• Boil the eggs in a separate pot as well 
• While potatoes and eggs are boiling, chop the celery, onion, and pickles.  
• Once the eggs finish boiling, peel them and chop them up as well.  
• In a small bowl, mix the mayo, mustards, vinegar, salt, paprika and black pepper. Set aside for now 
• Once potatoes are done cooking and tender, drain all the water and chop them into smaller pieces (it’s okay if the potatoes crumble a little while chopping them) 
• Add the chopped potatoes to a large mixing bowl. Pour the dressing mixture on them and stir. Add all the chopped vegetables and eggs. Mix until everything is coated well 
• Refrigerate for at least 4 hours (or overnight preferably) for best taste 

Notes

• Calories & Nutritional Info may vary based on different brands and ingredients used. Nutritional Info below was calculated using Very Fit Well’s Nutrition Calculator.