Name: Homemade Potato Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 6-8 large potatos; 6 eggs; mustard; sweet relish; mayonaise; paprika; salt and pepper (to taste)

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Last Updated on 2020-10-22 by Linda

One of the best things about Summer BBQ is Potato Salad. We really adore this special salad dish. Not kidding here folks, even Kent who hates mayonnaise loves my potato salad. This is one of the easiest dishes you will make and guests will love it. Best part of this recipe is the adaptability, measure by sight and taste. And did you know this is salad is in the top 10 uses of potatoes, I spud you not.

BBQ Side Dishes

Saturday was a beautiful sunny day and Kent decided Pulled Pork and salad would be appropriate for supper. Sadly the pork did not shred as it should but it tasted delicious. As sides we opted for Coleslaw and potato salad. Is there anything better with a pulled pork than great side salads? You might also want to try my Dorito Salad for a real kick.

I am actually not a fan of store purchased Potato salad but my homemade, well that is awesome. Yep I sound a tad arrogant but it is pretty darn good. Plus simple and quick.

The most time consuming part of potato salad is peeling the spuds.

How to Make Homemade Potato Salad

I normally opt for 6-8 medium potato, we want to make sure there is leftovers.

Quick Tip: When I boil the potatoes I also add one half dozen eggs.

Peel and dice the potatoes. Place in pot and cover with water and salt ( just a sprinkle). Boil till soft. Now if you like mushy salad mix everything right away. If you like a cubed salad wait till the potatoes cool.

chop up eggs and add to drained potatoes. Remember to set aside two eggs for garnish.

I add a squirt of mustard although sometimes I use honey mustard for a sweeter flavour

add relish ( sweet)

add mayo to taste and mix all together

slice two eggs and place on top, sprinkle with paprika

How Do I make a Creamy Potato Salad

The key to making a creamy potato salad is working with the potatoes while they are still warm. Make sure they cool slightly but start blending the ingredients before the spuds have cooled off. Personally I like mine creamy but Kent likes cubed so I usually let them cool down first. Extra tip, add a dash more mayo and seasoning.