Creamy Potato Salad
Gluten Free Living – 2014
Creamy Potato Salad is one of my favorite Potato Salad recipes. Lots of red potatoes are mixed with hard-boiled eggs, celery, onion, pickle relish and my secret ingredient. I add a little bit of cream or milk to the recipe which makes the Potato Salad creamier than most recipes. The outcome is spectacular!
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When I was growing up Mom never made Potato Salad that I can remember. But every year we would drive to Southeastern Ohio to visit all of her family and we would all get together for a Family Reunion. Each of them owned farms in the area and I remember those days spent quite happily riding bikes, swimming, playing croquet, and countless hours reading through Blackout Bingo reviews, playing board games and cards with my cousins.
We also enjoyed eating a lot of good homemade food and produce from their gardens, and exploring every niche and cranny of the surrounding countryside. Each time we would get together for meals, Potato Salad always seemed to be on the menu, much to my chagrin. I remember trying it a couple of times and I hated it. I didn’t eat potato salad again until trying this recipe. That was every bit of 15 years later.
I was a church secretary at First Baptist Church of Indian Rocks, in Largo, Florida, back in the early 1980s, along with 2 other gals. I’d been working there about six months or so when the three of us were scheduled for a Church Secretary Conference in Nashville for a few days.
We drove up and brought a cooler of food along with us to save money because we were on a very tight budget. Debbie Gillette made a batch of Creamy Potato Salad which we ate along with sandwiches that Jean Foerste brought, and a dessert which I made.
I couldn’t get enough of this salad. In fact, I polished off almost all of the salad myself! I begged Debbie for the recipe which she gladly gave me. This recipe became my go-to recipe for Potato Salad after that.
When a team from our church worked in Kaibeto, Arizona, on the Navaho reservation back in June, Creamy Potato Salad was on the menu one of the days we were there. The bowl got cleaned out so quickly everyone was scraping the bottom of the bowl. I didn’t have time to take pictures then, so I decided to remake the recipe for another Sunday school class party we had last month so I could finally post this delicious recipe.
This is one of the tastiest recipes for Potato Salad you will ever eat. For those of you who have gluten intolerance, Creamy Potato Salad is even gluten free.
If you’re looking for a fantastic Potato Salad recipe for your next Family Reunion, Backyard Barbecue, or even for a salad luncheon, Creamy Potato Salad should be on the menu! It’s so special you’re whole family will love it. And you may end up downing gobs of the stuff, just like I did. 🙂
This delicious salad is featured at Favorite Southern Recipes here.
Creamy Potato Salad is our favorite Potato Salad recipe!
Every forkful of this tasty salad is fantastic. We love how creamy it is.
We love the savory flavors of Creamy Potato Salad and believe you will too.
Here’s what I did.
Boil red potatoes just until fork tender. Don’t over cook the potatoes or they will turn mushy. Add hard-boiled eggs, diced celery and diced red onion.
Add salt, pepper, sweet pickle relish and Miracle Whip.
Stir ingredients to combine. Add a few tablespoons of cream or milk. Stir again to combine. The cream makes the texture more creamy.
Stir to combine.
Sprinkle salad with paprika. Add sliced hard-boiled eggs for garnish, as desired.
The combination of seasonings and sweet pickle relish add a nice, tangy flavor.
Here’s the recipe.
CREAMY POTATO SALAD
(Recipe adapted from Debbie Gillette, when we worked together at First Baptist Church of Indian Rocks, Largo, Florida)
Creamy Potato Salad
Equipment
- 2 large stock pots with lids
- 1 large mixing bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 colander
- 1 sharp knife to cut vegetables
- 1 pastry blender to dice part of the hard-boiled eggs
Ingredients
- 3 to 3 1/2 lbs. red potatoes scrubbed
- 8 large eggs hard-boiled (5 eggs diced and 3 sliced and reserved for garnish)
- 1/3 to 1/2 cup red onion minced
- 1/2 cup sweet pickle relish
- 3 ribs celery diced
- 1 tsp. granulated sugar
- 1 1/2 cups Miracle whip to taste (start with about 1 cup and add what is needed to make of spreading consistency)
- 1/4 cup heavy whipping cream or milk, to make the potato salad creamy
- 1/4 tsp. salt or more to taste
- 1/4 tsp. ground black pepper or more to taste
- 1 tsp. Paprika to sprinkle over top
Instructions
- Boil potatoes just until they are still firm.
- Do not let them get mushy.
- Drain in a colander.
- Place cooked potatoes in a mixing bowl and mix together with other ingredients (except reserved egg slices and paprika).
- Sprinkle with paprika.
- Garnish with sliced hard-boiled eggs.
- Let sit overnight to blend flavors.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- 3 to 3 ½ lbs. red potatoes, scrubbed, cut in chunks
- 8 eggs, hard-boiled, five diced, three sliced for garnish
- 1/3 to ½ cup red onion, minced
- ½ cup sweet pickle relish
- 3 stalks celery, diced
- 1 tsp. sugar
- about 1 ½ cups Miracle whip to taste (start with about 1 cup and add what is needed to make of spreading consistency)
- about ¼ cup heavy whipping cream or milk to make the potato salad creamy
- ¼ tsp. salt or more to taste
- ¼ tsp. pepper or more to taste
- Paprika to sprinkle over top
- Boil potatoes just until they are still firm.
- Do not let them get mushy.
- Mix together with other ingredients.
- Sprinkle with paprika.
- Garnish with sliced hard-boiled eggs.
- Let sit overnight to blend flavors.
This Creamy Potato Salad is perfect for summer holidays like Memorial Day, Fourth of July or Labor Day.
Creamy Potato Salad is a great side when you’re grilling hamburgers, hotdogs or chicken on the grill.
Creamy Potato Salad while not necessarily low in calories is gluten free. It’s great for potlucks.
You may also enjoy these delicious recipes!
Creamy Potato Salad
Equipment
- 2 large stock pots with lids
- 1 large mixing bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 colander
- 1 sharp knife to cut vegetables
- 1 pastry blender to dice part of the hard-boiled eggs
Ingredients
- 3 to 3 1/2 lbs. red potatoes scrubbed
- 8 large eggs hard-boiled (5 eggs diced and 3 sliced and reserved for garnish)
- 1/3 to 1/2 cup red onion minced
- 1/2 cup sweet pickle relish
- 3 ribs celery diced
- 1 tsp. granulated sugar
- 1 1/2 cups Miracle whip to taste (start with about 1 cup and add what is needed to make of spreading consistency)
- 1/4 cup heavy whipping cream or milk, to make the potato salad creamy
- 1/4 tsp. salt or more to taste
- 1/4 tsp. ground black pepper or more to taste
- 1 tsp. Paprika to sprinkle over top
Instructions
- Boil potatoes just until they are still firm.
- Do not let them get mushy.
- Drain in a colander.
- Place cooked potatoes in a mixing bowl and mix together with other ingredients (except reserved egg slices and paprika).
- Sprinkle with paprika.
- Garnish with sliced hard-boiled eggs.
- Let sit overnight to blend flavors.
8 Comments
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Tamara Leigh
September 11, 2014 at 6:07 am
LOOOVE potato salad, and this one looks like a winner! Thank you for sharing, Teresa.
Teresa
September 11, 2014 at 8:59 am
Thank you, Tamara. It is one of my favorites, for sure.
Peri’s Spice Ladle
September 10, 2014 at 1:09 pm
The perfect combination of crunch and creamy! Lovely salad…and so many other dishes to be discovered. Glad I found your site.
Teresa
September 10, 2014 at 3:00 pm
It really is the perfect combination Peri. I hope you make it sometime. Thanks for your comments.