Description
A classic and creamy potato salad featuring tender boiled potatoes, peas and carrots, chopped boiled eggs, and a zesty dressing made with mayonnaise, sour cream, Heinz salad dressing, yellow mustard, and flavorful spices. Perfect as a side dish for picnics, barbecues, and family gatherings.
Ingredients
Potatoes and Vegetables
- 1 pound (450g) potatoes
- Water (to cover for boiling the potatoes)
- Salt (2-3 teaspoons per liter or quart of water, for boiling)
- 2-3 boiled eggs
- 1 cup (140g) peas and carrots (fresh, frozen, or canned)
Dressing
- ¼ cup (60g) mayonnaise
- ¼ cup (60g) sour cream
- ¼ cup (60g) Heinz salad dressing
- ½ teaspoon (2-3g) yellow mustard (Dijon mustard works as well)
- ¼ teaspoon (1g) smoked paprika
- ½ teaspoon (2g) Creole seasoning
- ¼ cup (60g) sweet pickle relish
- ¼ cup (32g) diced onions
- Salt and pepper (to taste)
Instructions
- Prepare the Potatoes: Peel the potatoes and cut them into bite-sized pieces. Bring a pot of salted water to a boil, then add the potatoes and cook until tender but still firm to the touch, about 5-10 minutes. Drain the water and transfer the potatoes to a large bowl.
- Add Eggs and Vegetables: Chop the boiled eggs finely, then add them along with the peas and carrots to the bowl with the potatoes.
- Make the Dressing: In a medium bowl, combine the mayonnaise, sour cream, Heinz salad dressing, yellow mustard, smoked paprika, Creole seasoning, sweet pickle relish, and diced onions. Mix these ingredients thoroughly to create a well-blended dressing.
- Combine Salad and Dressing: Gently fold the dressing into the potato, egg, and vegetable mixture until everything is thoroughly coated. Taste the salad and adjust the seasoning by adding salt and pepper as needed. Refrigerate the potato salad until ready to serve.
Notes
- Boil potatoes just until tender to keep a firmer texture in the salad.
- You can use fresh, frozen, or canned peas and carrots depending on availability.
- Adjust the amount of mustard and Creole seasoning to suit your taste preference for spiciness.
- Refrigerate the salad for at least an hour before serving to allow flavors to meld.
- This salad is best served chilled and consumed within 2 days for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American