Sweet Cream-Style Potato Salad
Sweet Cream-Style Potato Salad features tender mashed potatoes combined with eggs, onions, pimentos, and a tangy sweet dressing, perfect for picnics and family gatherings.
Ingredients
Instructions
- Cook and mash potatoes as for mashed potatoes.
- Add 1 tablespoon butter, salt and pepper to taste.
- Chop eggs, onion, pickle and add pimento.
- Add chopped ingredients to mashed potatoes.
- Add vinegar a little at a time.
- Add sugar a little at a time.
- Let set overnight.
Tips & Substitutions
For a creamier texture, consider using Yukon Gold potatoes, which have a buttery flavor. Substitute Greek yogurt for salad dressing for a lighter version. If you want a bit of heat, add a dash of cayenne pepper or chopped jalapeños. To save time, use pre-chopped onions or canned pimentos. Make sure to let the salad sit overnight to allow the flavors to meld beautifully.
Serving Suggestions
This sweet cream-style potato salad makes a delightful side dish for summer picnics or barbecues. It pairs beautifully with grilled meats like hot dogs or chicken. Serve alongside fresh fruit or a light green salad for a balanced meal. For a twist, try adding a side of American recipes like coleslaw or baked beans for a classic cookout.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently microwave in short bursts, stirring occasionally, to avoid drying out the potatoes. You can also serve it cold, which often enhances the flavors even more. Just give it a good stir before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Cream-Style Potato Salad contains roughly 603 calories, with 11g protein, 88g carbohydrates, and 24g fat. It is an excellent source of vitamin C (66% of the Daily Value), potassium (36% of the Daily Value), and dietary fiber (25% of the Daily Value), and a good source of vitamin A and iron. It also contributes 7g of dietary fiber toward your daily target.
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 use different types of potatoes for this salad?
Yes, you can use any type of potato that holds its shape well after cooking, such as red potatoes or fingerlings. However, avoid starchy potatoes like Russets, as they may become too mushy in this salad.
Is it necessary to let the potato salad sit overnight?
Letting the potato salad sit overnight allows the flavors to develop and meld together, creating a more harmonious dish. If you are short on time, aim for at least a couple of hours in the fridge before serving.
Can I make this salad vegan?
Yes, to make this potato salad vegan, simply omit the eggs and replace the salad dressing with a vegan alternative. You can also enhance the salad with additional vegetables like celery or bell peppers for extra crunch and flavor.
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).