Classic Potato Salad

“When I read this recipe, it didn’t sound all that different than any other, but based on a 5 star rating by someone else, I tried it and my company did all but lick the bowl clean when I served it!Be careful with the salt. BE SURE to salt the water when you cook the potatoes! (I notice a lot of recipes don’t mention that anymore. A young cook doesn’t know to do this). I doubled the amount of salad dressing because (I used more like 10 or 11 potatoes)–but the eggs and it wasn’t dry the next day when I served it. GREAT potato salad!”

“Made this for a little Memorial Day Bar-B-Que, after agonizing over all of the available potato salad recipes on Zaar, but am sure glad that I picked this one. It was great, no not great, amazing!!! It’s a keeper, thank you for sharing.”

“I searched for a potato salad recipe for a little BBQ we were having last weekend.I was a little inundated with all the recipes available, but I’m sure glad I went with this one.I made the salad the day before and just added a little more mayo right before serving.We got lots of comments on it.Thanks for the great recipe!”

“This was very good – all eaten up!I added 1/3 cup of sweet pickle relish because of personal like, otherwise followed recipe exactly!”

“Hi MizzNezz!I knew I couldn’t go wrong with a recipe of yours!I made this for my FIL’s 91st B-Day…it was a big hit.Sometimes the simplest ingredients are the way to go and this is an excellent example.Thank you for my go-to recipe for potato salad!M&Mers”

“Classic potato salad…. As my family ( my sister, parents and my fiance) and I ate through the bowl of potato salad with our BBQ’ed chicken and hamburgers, we all smiled. I swear there was a moment when we felt that we were young again back at my parents old house laughing the summer evening away. I love the way a good meal can do that to a person! ***DEEP SIGH***
The potato salad was great. I thank you very much for the recipe!”

“My family loved this. Thanks”

“Great recipe!I tried a technique from the Food Network of tossing the warm, diced potatoes with about 1/4 c. pickle juice and the other ingredients except the mayo.After chilling, they soaked up the liquid, I only needed a cup of mayo.Fantastic flavor, creamy and delicious!”

“For as far back as I can remember, I have always loved potato salad.
I am pretty picky when it comes to potato salad and have tasted other versions of my memory’s favorite and have been sadly disappointed.This recipe ROCKS! It is clearly the best potato salad I have tasted.
I did add 1/3 cup of Sweet Dill Relish – which for me has always been a key ingredient.
It tasted exactly like I have always remembered a potato salad should taste.I will be making this recipe often!
Thank you for posting this wonderful anytime food!Roger Baran”

“Miss Nezz does it again!This is exactly as it says – a classic!I usually add sweet relish, just because I like pickles in potato salad, but I followed the recipe exactly and everyone thinks it is fantastic.I think it would also be great with a pickle relish, but it already has a little crunch, so that works for me.All the reviews and all the pictures can’t even show the ‘exactly perfect’ blend of flavors.You are one of my favorite Chefs on Zaar and now food.com.If I need a really, really good recipe, I just go to what Mizz Nezz does, she has never steered me wrong.”

“MissNezz — Thank you for sharing this potato salad recipe with us.It’s exactly the way I like it.I did add 1/2 c. sour cream to the mayo mixture (and I combined the mayo, sour cream, vinegar, sugar, mustard, garlic powder, salt and pepper all together).Then I stirred it into the potatoes, eggs, celery and onion which I had combined in a large bowl.So, so yummy!!!!”

“Yum! This had just the right mix of sweet and tangy. The dressing was creamy and smooth with a nice crunch from the celery and onion. I normally don’t like raw onion but it’s not at all overpowering. I was in a little bit of a hurry so I omitted the boiled eggs, but next time I will definitely add them. I used yukon gold potatoes, which I cooked in salted water, whole, for about 20 minutes. It might have been a tad too long because one or two of them crumbled when I peeled and cubed them. I mixed them in the dressing when they were warm (gently, as to not crumble the intact cubes!)
Delicious. I have found my go to potato salad recipe for sure!”

“ITS great i only suggest adding relish personally i dice up some red and green bell peppers and you can add olives if u like i dont tho loland add like 1tablespoon and a halfof mustard gives it more kick but other than that you cant go wrong its great i add red bell peppers because theey are sweet and crunchy and the green bell peppers even out the flavor !”

“This is an excellent classic potato salad.This had great texture and flavor.Made this yesterday and is all but gone.”

“This recipe is fantastic!!!! I made this over the weekend and it hit the spot with the hot weather we have been having. I am one of those that prefers their potato salad cold. I added tons of celery and onion and it had that perfect crunch. The texture was smooth and creamy and I’m thrilled I finally have a recipe that I can stick with. I made this with some BBQ baked chicken, beans and a salad. Far better than going out to eat. I’d have to say I was rather proud of myself pulling off such a fantastic meal. I will definitely make this again and again!!!!”

“This was excellent! It had a lot of flavor and honestly was one of the best potato salads I’ve ever made. Thanks so much!”

“This was a hit at our last family get-together!I loved the taste of the dressing. It will definately be my go to recipe for Potato Salad now.I’ve tried many and never liked any as much as this one.”

“Much better on day 2. Also tastes pretty good with light mayo! I added 2T mustard since I really like the flavor the mustard brings.”

“Very tasty and the recipe is easy to make. Made this for tomorrow (Father’s Day) and the fam already ate some of it. Thank you for the simple and great recipe. Love it!”

“Best potato salad recipe I’ve ever made!Anyone can vary the veggies or eggs or whatnot, but the dressing is great! (instead of sprinkling the top with paprika, I mix a little for color into the dressing)”