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: people

Calories: 535kcal

Author: Elizabeth Ann Quirino

Equipment

Large Stockpot
Mixing bowls

Ingredients

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)

Instructions

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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Nutrition