Family Favorite Potato Salad Recipe | What's Cooking America (2024)

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Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

Author: What's Cooking America

Potato Salad:

• 6(2 to 3 pounds) medium-sizepotatoes,peeled or unpeeled*
• 3/4cupsweet pickles,chopped (or to taste)
• 2tablespoonsonion,chopped (or to taste)
• 3/4cupcelery,chopped
• 2tablespoonspimiento,chopped and drained (optional)**
• Saltto taste
• 1 1/2teaspoonscelery seeds
• 6eggs,hard-cooked (5 chopped and 1 sliced)***
• Freshparsley(optional garnish)
• Paprika

Potato Salad Dressing:

• 3/4cupmayonnaise(good-quality)
• 1 1/2tablespoonsmustard,prepared
• 1teaspoon granulatedsugar
• 1 to 2tablespoonssweet pickle juice(or more to taste)****

1. Stove Top Directions:

2. Scrub potatoes. Leaves skins on if desired, or peel thinly and remove eyes.

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3. In a large pan over medium-high heat, add potatoes and cover with cold water; bring to a boil. Reduce heat and simmer, uncovered, approximately 15 to 20 minutes or until just tender (the cooking time will depend on the size and weight of your potatoes). Potatoes are done when theinternal temperatureregisters approximately 200 degrees F. on yourcooking thermometer.

4. Remove from heat and drain. NOTE: I usually remove the skins when the potatoes have cooled enough to hold. As soon as you can handle the potatoes, cut the warm potatoes into bite-sized chunks and place in a large mixing bowl.

   

5. Add sweet pickles, onion, celery, and pimiento to the potato chunks. Sprinkle with salt and celery seeds; stir until well blended.

   

6. Prepare Potato Salad Dressing (see recipe below):

7. Pour salad dressing over the potato mixture; toss gently until well mixed. Add the 5 chopped hard-cooked eggs, gently mixing into potato salad. Refrigerate salad several hours. NOTE: If potato mixture gets too dry, add additional mayonnaise and sweet pickle juice.

9. Place salad into a large serving bowl and garnish with remaining sliced hard-cooked egg. Sprinkle parsley around edge of bowl and sprinkle paprika over sliced eggs. Cover and refrigerate at least 2 hours or overnight before serving.

10. Makes 10 to 12 servings.

13. Instant Pot Pressure Cooker Directions:

14. Scrub potatoes. Peel thinly and remove eyes. Cut potatoes into 1 1/2 chunks.

15. To the inner pot, add 1 cup water. Place cut potatoes into steamer or strainer basket and layer on top with eggs. Place the basket of potatoes and eggs into the inner pot. Cover with lid and close to seal. Make sure the pressure valve is also closed to seal. Select theManualbutton,high pressureand adjust cooking time to 4 minutes. When the cooking time is done,Quick Releasethe pressure valve. When the pressure pin drops open the lid and check the potatoes to make sure they are fork tender or when theinternal temperatureregisters approximately 200 degrees F. on yourcooking thermometer.

16. Removethe basket of potatoes and eggs from the inner pot and let drain in a clean sink. Place the eggs in a bowl of cold water to cool down. As soon as you can handle the potatoes, cut the warm potatoes into bite-sized chunks and place in a large mixing bowl.

17. Add sweet pickles, onion, celery, and pimiento to the potato chunks. Sprinkle with salt and celery seeds; stir until well blended.

18. When the eggs have cooled, peel and discard the shells. Slice one of the hard boiled eggs and save to garnish the finished potato salad. Chop the remaining hard boiled eggs and place in bowl and set aside until ready to use.

19. Prepare Potato Salad Dressing (see recipe below).

20. Pour salad dressing over the potato mixture; toss gently until well mixed. Add the chopped hard-cooked eggs, gently mixing into potato salad. Refrigerate salad several hours. NOTE: If potato mixture gets too dry, add additional mayonnaise and sweet pickle juice.

21. Place salad into a large serving bowl and garnish with remaining sliced hard-cooked egg. Sprinkle parsley around edge of bowl and sprinkle paprika over sliced eggs. Cover and refrigerate at least 2 hours or overnight before serving.

22. Makes 10 to 12 servings.

Potato Salad Dressing Instructions:

1. In a small bowl, combine mayonnaise, prepared mustard, sugar, and sweet pickle juice; stir until well blended.