First, thank you from the bottom of my heart for being here. Whether you’re new to this cozy little kitchen corner or you’ve been with me for a while, I love sharing recipes that have a story—and this one is packed with memories.
Potato Salad Extraordinaire is my go-to dish for everything from neighborhood BBQs to Sunday dinners. It’s creamy, crunchy, tangy, sweet—every bite is like a little burst of comfort. And let me tell you, this salad doesn’t just sit quietly on the buffet table. It disappears fast.
I’ve fine-tuned this recipe over many family gatherings (and more than a few taste tests!). The result is a flavor-packed salad that feels like a hug on a plate.
🥔 What Is Potato Salad Extraordinaire?
This isn’t just any potato salad—it’s the kind that draws people back for seconds before they’ve even finished their first plate. A balance of creamy mayo and tangy mustard hugs tender potatoes, while crunchy bits of onion, celery, and bell pepper keep things lively. The addition of dark brown sugar and sweet pickle relish? Game changer.
💖 Reasons to Love This Recipe
- Crowd-pleaser: Perfect for potlucks, BBQs, picnics, and family dinners
- Rich and creamy, with just the right amount of tang and crunch
- Easy to scale up for large gatherings
- Make-ahead friendly—it actually gets better after a few hours in the fridge
- A personal twist on a nostalgic favorite
🧑🍳 What It Tastes Like
Picture this: fluffy potatoes dressed in a rich, creamy sauce that's sweet, tangy, and full of zesty little pops from the relish and mustard. Crunch from celery, onion, and bell pepper keep it fresh, and the eggs add that old-school, satisfying bite. It’s layered, it’s indulgent, it’s everything a potato salad should be—and then some.
🛒 Ingredients
Here’s everything you’ll need to create this crave-worthy classic:
- 5 lbs Russet potatoes – peeled and chopped
- 8 hard-boiled eggs – chopped
- 1½ cups red onion – finely chopped
- 1 cup celery – chopped
- ½ cup green bell pepper – chopped
- ¼ cup dark brown sugar – packed
- ½ cup sweet pickle relish
- 3 cups mayonnaise – use a good-quality, real egg mayo
- ½ cup yellow mustard – or swap for Dijon if you like a tangier bite
- 1 teaspoon salt
- ½ teaspoon black pepper – freshly ground for best flavor
🔪 Tools You’ll Need
- Large stockpot for boiling potatoes
- Mixing bowls
- Sharp knife
- Cutting board
- Potato masher or fork (if you like it extra creamy)
- Slotted spoon or colander
- Serving bowl with lid for chilling
🔁 Ingredient Tips & Substitutions
- No Russets? Yukon Golds work beautifully too.
- Don’t like bell pepper? Try chopped dill pickles instead.
- For extra tang: Add a splash of apple cider vinegar.
- Watching sugar? Use just 2 tablespoons of brown sugar, or sub with honey.
👩🍳 How to Make Potato Salad Extraordinaire
1. Boil the Potatoes
Peel and cut potatoes into 1-inch cubes. Place in a large pot of salted water and boil until just fork-tender (about 10–12 minutes). Don’t overcook—you want them to hold up in the salad. Drain and let cool slightly.
2. Prep the Mix-ins
While the potatoes are cooling, chop your eggs, onion, celery, and bell pepper.
3. Make the Dressing
In a large bowl, mix together mayonnaise, mustard, brown sugar, relish, salt, and pepper until smooth and creamy.
4. Assemble the Salad
Add the cooled potatoes, eggs, and chopped veggies into the bowl with the dressing. Gently fold everything together until well combined. Taste and adjust seasoning if needed.
5. Chill & Serve
Cover and refrigerate for at least 2 hours, but preferably overnight. The flavors deepen and the salad becomes even more delicious. Serve cold with a sprinkle of paprika or a few extra egg slices on top, if you’re feeling fancy!
🍽 What to Serve with It
Potato Salad Extraordinaire pairs beautifully with:
- Grilled burgers or hot dogs
- BBQ ribs or pulled pork
- Fried chicken
- Deviled eggs or baked beans
- Fresh watermelon or coleslaw on the side
🧊 Storage Instructions
- Store tightly covered in the refrigerator for up to 5 days
- Not freezer-friendly—the mayo doesn’t hold up well to freezing
- Stir before serving leftovers to reincorporate the dressing
📝 Tips for Perfect Potato Salad
- Let the potatoes cool before mixing—this prevents them from getting mushy
- Taste as you go—you might want more relish, more mustard, or a little extra salt
- Chill overnight if possible! The flavor develops beautifully over time
- For a smoother texture, mash a few potatoes right into the dressing
⁉️ Frequently Asked Questions
→ Can I make this ahead of time?
Absolutely. It’s best made the day before and chilled overnight.
→ Can I use miracle whip instead of mayo?
Sure! Just note that it’s a bit sweeter and tangier—adjust other sweet ingredients as needed.
→ How do I keep my potatoes from falling apart?
Boil just until fork-tender and let them cool completely before mixing.
→ Can I make this vegetarian or vegan?
Yes—use vegan mayo and skip the eggs, or try diced avocado for creaminess.
💬 Final Thoughts
This is more than just a potato salad—it’s a taste of summer afternoons, family cookouts, and passed-down traditions. It’s the kind of recipe that lives in a well-worn index card tucked inside your grandmother’s cookbook. And now, it’s yours to enjoy.
🥔 More Picnic Favorites to Try
- Creamy Deviled Egg Pasta Salad
- Southern Cornbread & Pea Salad
- Dill Pickle Macaroni Salad
- Honey Mustard Chicken Drumsticks
🔍 Nutrition Info (Per Serving, ~1 cup)
- Calories: ~310
- Carbs: ~25g
- Fat: ~22g
- Protein: ~6g
Note: Nutrition estimates vary by brand and portion size.
💌 If you make this, I’d love to know! Leave a comment, tag me in your photos, or pin it to your favorite recipe board. Let’s keep sharing dishes that bring joy and connection to every table.
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