Classic Potato Salad

Potato Salad is a popular side dish in America amongst other counties. According to research, American potato salad most likely originated and was brought to the US by European countries.

American potato salads are usually served cold as a side dish and has different vegetables and mayonnaise in it. My recipe is an adaptation of the traditional American version but maybe with a little variation to suit my palate and many Jamaican households may also use a similar version.

I like my potato salad to be really creamy, a little tangy, and a hint of sweet. So when it is complete, you have a perfectly delicious blend of flavors to give you the perfect side dish to many meals.

My potato salad is made using cubed pieces of boiled potatoes, hard boiled eggs, frozen green peas (cooked for a few minutes), sweet corn, minced onions, celery and sweet pepper, a tip of sugar, vinegar, mustard, black pepper, salt and of course mayonnaise. I also sometimes use a sprinkle of paprika and fresh parsley to garnish.

*This post may have affiliate links. Read my disclaimer here.

Give my recipe a try, you won’t regret it. For the most part, I make this dish for special events or large family dinners where I usually present all dishes in decorative, or fancy platters which makes your dish so much more appealing.

Print

Classic Potato Salad

Prep Time 15 minutes

Total Time 35 minutes

Author Dianne

Ingredients

• 4 Lg Potatoes or 5-6 cups medium cubed (1-1/2")
• 2 Eggs Hard boiled
• 1/2 cup Frozen Green Peas
• 1/2 cup Sweet Corn can or frozen
• 1/4 cup Onions minced or diced
• 1/4 cup Sweet Bell Pepper minced or diced
• 1/4 cup Celery minced or diced
• 1/2 tsp. Vinegar
• 1/2 tsp. Mustard
• 1/4 + pinch Sugar
• 1/4 tsp. Black Pepper
• 1/2 tsp. Salt or Seasoned Salt
• 1/4 cup Mayonaise or more or less as desired

Instructions

1. Peel and cut potatoes into 1-1/2" cubes approximately. Place a medium - large pot of water to boil. When boiling, add potates and boil 15-20 minutes on medium-high heat or until tender but not too soft. Drain and run under cold water.

2. While potatoes boiling, place eggs in a small pot to boil for about 12 minutes after boiling. Run under cold water, crack eggs and peel. Dice eggs in medium-small pieces.

3. Peel and dice or mince onions, green pepper, and celery.

4. Place green peas in a little boiling water for a few minutes according to package directions to blanch.

5. In a large bowl, combine all ingriedients together, add mayonaise last and stir to combine, adjust mayonaise to yor desired preference. Adjust other seasonings to taste as well.

6. Garnish with a sprinkle over the top of paprika and a few small pieces of frech parsley