Creamy American Potato Salad

Creamy American Potato Salad

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Patty Jablonowski


My dad was the official taster when we were growing up. There was always something wrong the first taste, needed more salt, pepper, mayonnaise, etc. We finally figured out his complaint earned him a second taste. Note: he didn't just have a spoonful, he had a small dessert dish full.
Everyone who has tried this potato salad raves about it. Even people who profess to not like potato salad eats this one.


★★★★★ 1 vote

10 - 15
45 Min
45 Min


  • 5 lb
  • 1 large
    sweet onion finely chopped
  • 3
    celery stalks including leafy tops finely chopped
  • ·
    salt and pepper to taste
  • 2 stick
    butter or margarine, melted
  • ·
    good quality mayonnaise (i prefer hellmans, but kraft works as well)
  • 6
    hard boiled eggs (optional)

How to Make Creamy American Potato Salad


  1. Place potatoes in a steamer basket over simmering water. Steam until just tender. Allow to sit until cool enough to handle.
  2. Peel potatoes. Cut into 1/4 - 1/2 inch cubes. Place in large bowl. (You should almost be able to peel them with your finger nails.)
  3. Mix in the celery and onion. Add salt and pepper to taste. Pour melted butter over top and gently toss to combine and separate the potato cubes.
  4. When the butter has been absorbed, add enough mayonnaise to coat the salad. Usually 2 - 3 cups works for me. Add chopped hard boiled eggs if using.
    Chill at least 1 hour until ready to serve.

Printable Recipe Card

About Creamy American Potato Salad

Course/Dish: Potatoes Potato Salads
Dietary Needs: Vegetarian

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