My Favorite Potato Salad

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A delicious creamy potato salad that caters to a variety of tastes,

Prep Time25

Cook Time15

Total Time40

Course: Salad, Side Dish

Cuisine: American Southern

Servings: servings

Calories: 188kcal

Author: Mary Lou Coon

2 lbs peeled potatoes and cut into chunks
½ cup mayonnaise
⅛ tsp white pepper
1 tsp onion powder
1 tsp garlic salt or to taste
2-3 eggs boiled, peeled, and chopped For a creamier appearance, I will mash the egg yolks and cream them into the mayonnaise dressing then chop and add the the egg whites
¼ cup dill pickle relish (or sweet) you can customize to your liking. For a different twist, try combining equal amounts of both sweet and dill pickle relish

Place the peeled potato chunks into a 4-quart saucepan and cover with water. (Note: I always salt my water to taste to give the potatoes a bump in flavor). Bring potatoes to a boil over high heat. Reduce the heat to low and simmer for 10-15 minutes or until tender. Drain and set aside to cool. I like to place the slightly cooled potatoes in the refrigerator for a couple of hours or overnight. If you mix the potatoes with the mayo dressing when they are warm, there is a chance they will become mushy, so make sure they are sufficiently cooled to avoid this.
Combine mayonnaise, white pepper, onion powder, garlic salt, and dill pickle or sweet pickle relish (your preference). Mix until thoroughly blended. Add chopped boiled eggs and mix well.
Add this mixture to the cooked and cool potatoes. Gently mix until the potatoes are well-covered but not overmixed,
Place in the refrigerator for 4 hours prior to serving to allow the flavors to meld.
Optional: Dress it up with green onions or chives before serving.
This potato salad recipe is versatile and suitable for various tastes, making it ideal for gatherings with loved ones. It can be easily adjusted to meet your family's preferences.

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