Creamy American Potato Salad

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Have you made this?

By Patty Jablonowski
@pjs0711

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.

Rating:

★★★★★ 1 vote

Serves:

10 - 15

Prep:

45 Min

Cook:

45 Min

Ingredients

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5 lb: potatoes
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

Step-by-Step

1Place potatoes in a steamer basket over simmering water. Steam until just tender. Allow to sit until cool enough to handle.
2Peel 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.)
3Mix 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.
4When 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.