Creamy Potato Salad

Ingredients

• 1.81 kg (4 lb)potatoes
• 8hard-boiled eggs, grated
• 15 ml (1 tbsp)white vinegar
• 2.5 ml (1/2 tsp)ground black pepper
• 10 ml (2 tsp)seasoned salt or adobo
• 2.5 ml (1/2 tsp)garlic powder
• 1.25 ml (1/4 tsp)cayenne pepper
• 1.25 ml (1/4 tsp)sugar
• 40 g (1/4 cup)onion, finely diced
• 360 ml (1 1/2 cups)mayonnaise
• 5–10 ml (1–2 tsp)yellow mustard

Instructions

1. 1

   Boil the potatoes

   Peel and cut the potatoes into pieces about 5 cm (2 inches) wide. Boil for at least 15 minutes, until cooked but still firm. Drain and leave to cool completely.

2. 2

   Prepare the eggs

   Boil the eggs for about 18 minutes, then let them cool. Peel and grate them, and set aside.

3. 3

   Mix the seasonings

   Put the grated egg in a deep bowl and gently stir in the vinegar. Add the cooled potatoes, onion and seasonings, then toss gently. Taste and adjust the seasonings.

4. 4

   Add the dressing

   Add the mayonnaise and yellow mustard. Toss until everything is evenly coated.

5. 5

   Chill the salad

   Spoon the salad into a serving dish and refrigerate for a few hours or overnight.

6. 6

   Garnish and serve

   Sprinkle with paprika or cayenne pepper before serving.

What is creamy potato salad?

Potato salad is a familiar side dish made in many forms across Europe and the Americas. This version uses mayonnaise for a rich, creamy dressing, with grated egg and mustard folded through the potatoes.

The recipe relies on a simple contrast: potatoes that hold their shape, soft egg and a tangy, lightly spiced coating. Chilling gives the flavours time to mingle and makes it convenient to prepare ahead.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1105 calories, 23g protein, 94g carbs, 78g fat.

Potatoes provide most of the carbohydrates, while mayonnaise supplies much of the fat and the eggs contribute protein and additional fat. Serve a moderate scoop with vegetables and a lean protein, if desired, to make a more balanced plate.

Choosing the potatoes

Firm potatoes: Choose a variety that holds together when boiled, such as a waxy or all-purpose potato. Cut the pieces to a similar size so they cook at roughly the same rate.

Cooling: Drain the potatoes well and let them cool completely before mixing. Warm potatoes can soften further and make the mayonnaise dressing looser.

Getting the eggs right

Boiling: The method calls for about 18 minutes of boiling, followed by cooling before peeling. Grating the eggs makes them distribute through the salad rather than leaving large pieces in each spoonful.

Gentle mixing: Stir the vinegar into the grated egg first, then add the potatoes and seasonings. Toss carefully to keep the potato pieces intact.

Balancing the dressing

Creaminess: Mayonnaise makes up the bulk of the dressing, while yellow mustard brings a sharper note. Start with the lower amount of mustard if you prefer a milder flavour.

Seasoning: Seasoned salt or adobo, black pepper, garlic powder, cayenne and a little sugar build a savoury, gently warm flavour. Taste before adding extra salt, since the seasoned salt or adobo already contributes it.

Texture and doneness cues

Potatoes: They should be cooked through but still firm enough to retain their shape when tossed. Check a piece with a fork near the 15-minute mark and continue boiling if its centre is still hard.

Finished salad: The potatoes should be coated throughout, with no pool of dressing at the bottom. If the mixture looks very soft, fold rather than stir vigorously.

Chilling and serving

Make-ahead timing: Refrigerate the salad for a few hours or overnight, as directed. Keep it chilled until serving and add the paprika or cayenne garnish just before it goes to the table.

Pairings: Serve it alongside grilled vegetables, burgers, sandwiches or other picnic-style dishes. A crisp green salad or fresh vegetables can add a lighter, crunchy contrast.

Recipe notes & tips

• Cut the potatoes into evenly sized pieces so they cook at a similar pace.
• Drain the potatoes thoroughly to avoid watering down the dressing.
• Let both the potatoes and eggs cool before combining them with the mayonnaise.
• Fold the mixture gently to keep the potato pieces from breaking apart.
• Taste the salad before adding more salt, especially if using adobo.
• Chill the salad for several hours for a make-ahead side dish.

Variations

• More mustard: Use the full 10 ml for a sharper dressing.
• Milder spice: Leave out the cayenne for less heat.
• Fresh herbs: Fold in chopped parsley or dill for a fresh herbal note.
• Extra crunch: Add finely diced celery alongside the onion.
• Tangier finish: Add a little more white vinegar to taste.
• Paprika garnish: Use paprika on top in place of cayenne.

Common mistakes to avoid

• Overcooking the potatoes: They can break up when tossed; drain them once tender but still firm.
• Mixing while warm: Warm potatoes can loosen the dressing; let them cool completely first.
• Skipping the drain: Excess cooking water can make the salad runny; drain the potatoes well.
• Rough tossing: Vigorous mixing can mash the potatoes; fold gently until coated.
• Adding salt too soon: Seasoned salt or adobo is already salty; taste the mixture before adjusting.
• Serving straight away: The flavours have less time to meld; chill for a few hours or overnight.

How to store

Store the salad covered in the refrigerator and eat within 3–4 days. Keep it chilled rather than leaving it out for an extended period; this mayonnaise-based salad is best served cold and does not need reheating.

Frequently asked questions