How To Make a Delicious Creamy Style Potato Salad

Creamy Potato Salad

Potato Salad for Special Occasions


Two pounds Red New or Yukon Gold Yellow Potatoes scrubbed left whole

Five medium sweet Gherkin Pickles minced or two Tablespoons Pickle Relish

One Sweet Onion or two Scallions minced

Three large Garlic cloves minced (optional)

One cup high quality Mayonnaise

Two Celery stalks with leaves minced

One teaspoon Kosher salt

1/2 half teaspoon ground White pepper

1/2 half teaspoon ground Cayenne

1/4 cup minced Flat Leaf Parsley

Four hard boiled Eggs minced (optional)

One tablespoon smooth Dijon Mustard or Yellow Smooth Mustard

Two Tablespoons Holy Basil minced

Two teaspoons Sweet Paprika

Slivered Radishes (optional)

1/8 cup Lemon juice

1/8 cup Canola oil


1) Bring two pots of boiling water to a boil. In one, place the whole potatoes. Scrubbed and pierced with a fork a few times. Cook for roughly 20 minutes at a high heat, with the cover vented or removed.

2) In the second pot place water over the eggs by a few inches. Bring to a rolling boil then take off the heat and put a tight lid on for roughly 12 minutes. Place in a sieve and run cold water over to stop the cooking process.

3) Run cold water over the potatoes next. Thoroughly peel the eggs and mince. Cut the potatoes into eighths.

4) Scrub the celery and mince. Mince the parsley and the garlic. Mince the pickles, and the sweet onion or scallion and place in a bowl.

5) To assemble placed the sliced potatoes eggs oil lemon juice garlic scallion and herbs in the bowl. Mix. Next mix the Mayonnaise, remaining seasonings, pickles and pickle relish. Finally mix the radish if using.

Garnish with additional pickles, radishes and herbs. Serve chilled. If serving outdoors keep on ice.

Enjoy More Holiday and Special Occasion Recipes at:

World Cuisine Today Magazine

September 5, 2022