Creamed Potato Salad
Creamed Potato Salad is a creamy, tangy side dish with potatoes, mayonnaise, sour cream, and relish, perfect for picnics and family gatherings.
Ingredients
Instructions
- Cook potatoes in salted boiling water until tender.
- Cool, peel, and dice the potatoes.
- Sprinkle with salt and a mixture of vinegar and water.
- In a bowl, combine mayonnaise, sour cream, sweet relish, chopped green onions, chopped hard-boiled eggs, mustard, sugar, and white pepper.
- Add the diced potatoes to the mixture and gently toss to coat.
- Garnish with sliced green peppers and green olives before serving.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt instead of sour cream. You can also substitute the sweet relish with chopped pickles or omit it for a less sweet flavor. If you're short on time, pre-cooked potatoes can be used. To enhance the taste, try adding a pinch of smoked paprika. This dish pairs nicely with recipes like Sweet Cinnamon Biscuits.
Serving Suggestions
This creamed potato salad is perfect for picnics or barbecues and can be served alongside grilled meats or as part of a vegetarian spread. For an added crunch, serve with a side of fresh vegetables or crispy chips. It also pairs beautifully with Homemade Ice Cream(Never Fails) for dessert.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently in the microwave, adding a little water to prevent drying out, or serve it cold for a refreshing taste. Avoid freezing this salad as the texture may change.
Nutrition & Diet Analysis (per serving)
Each serving of Creamed Potato Salad contains roughly 605 calories, with 10g protein, 89g carbohydrates, and 24g fat. It is an excellent source of vitamin C (51% of the Daily Value), potassium (41% of the Daily Value), and dietary fiber (36% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 2068mg per serving (90% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this potato salad in advance?
Yes, you can prepare this potato salad a day ahead. Just mix everything except the green peppers and olives, and store it in the fridge. Add the garnishes right before serving to maintain their freshness and crunch.
What type of potatoes are best for this salad?
Waxy potatoes like red or new potatoes work best because they hold their shape well after cooking. Avoid starchy potatoes like Russets, as they can become mushy in the salad.
Can I customize the ingredients?
Absolutely! You can add ingredients like diced celery for crunch or swap green onions for chives. Feel free to adjust the seasonings to suit your taste, making it a versatile dish to cater to your preferences.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).