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Classic Potato Salad

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AsianInAmericaPotatoSaladAugOne of the first salads I learned from my mom was this classic and very delicious Potato Salad. It was rich, creamy, filling and comforting in every way. We’ve always enjoyed it chilled, perhaps even better, a day later. And I was often tasked to peel the potatoes. It was one of the first things I learned  as a child when I was on “kitchen duty”.

Once the potatoes were briskly boiled and drained, the next step was to merely put together the mayonnaise dressing so that it could coat the cubed potatoes well. Then I corrected the seasonings and chilled it for a few hours or overnight. This was always the classic side to grilled dishes or family entrees. The crunchy celery textures often fascinated me while I enjoyed the cubes of potatoes covered in mayonnaise and salty seasonings.


Classic Potato Salad

This was my Mom's classic Potato Salad. Make this easily anytime you want, as a vegetable side, a salad or even a meal in itself. I can’t remember a time when the family didn’t ask for a big serving of this scrumptious salad. The best thing is that this is a make-ahead salad. Whip it up today, chill it and enjoy it the next few days. This is an AsianInAmericamag.com recipe. Serves 4.
Course: Salad, Side Dish, Vegetables
Cuisine: American, Asian
Keyword: Classic Potato Salad
Servings: 4 people
Calories: 535kcal
Author: Elizabeth Ann Quirino


  • Large Stockpot
  • Mixing bowls


  • 4 to 5 whole large potaotes, peeled
  • 1 cup chopped celery
  • 1 whole medium-sized white onion, finely chopped
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1/2 cup sweet pickle relish
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper powder
  • 2 whole hard-boiled eggs, peeled, sliced (for garnish)


  • Place the peeled potatoes in a large pot and cover them with water. Over high heat, boil the whole potatoes in the large pot water with a pinch of salt. Cook for about 15 to 16 minutes till soft, but not mushy. Drain water off the potatoes. Let the potatoes rest on a colander, while the water drains and cover for a few minutes with a paper or cloth towel.
  • When they have cooled, cut the potatoes into cubes measuring one half inches all around for each piece.
  • In a large bowl, mix together the potatoes, celery,onion, mayonnaise, sour cream, sandwich spread, salt and black pepper. Mix the  ingredients well. Cover and refrigerate a few hours. Serve cold at mealtime, garnished with the hard boiled egg slices.
  • Ingredient tip: here in the USA, I use sour cream for the dressing. In the Philippines, I use Magnolia cream, which has the same thick consistency and slightly sweet flavor.
  • Recipe Idea: This classic cold Potato Salad will go well with this
  • "Inihaw na Baboy" Grilled Pork Shoulder BBQ.
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Serving: 100grams | Calories: 535kcal | Carbohydrates: 14g | Protein: 2g | Fat: 53g | Saturated Fat: 12g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 1204mg | Potassium: 91mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 770IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 0.4mg

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  1. Looks wonderful! This is one of my favorite dishes to eat as a side, or as my main dish:-) My Grandma makes a fantastic version I can’t get enough of, LOL:-) Yum, Hugs, Terra

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