Every family BBQ we’ve ever had growing up, mum’s famous creamy potato salad would always (and joyfully so!) get rolled out, and we’ve always delight at the nostalgia and deliciousness of it! You definitely need to try this simple family favourite.
My mum makes the best creamy potato salad, and has done ever since I was a kid. It’s the simplest recipe, and definitely doesn’t have bells and whistles, but everyone always asks her to make it, including me.
Firstly, I think it’s the mayonnaise that she uses. She only ever uses the Praise Traditional Creamy Mayonnaise. I’ve tried making it with whole egg mayonnaise, but the Praise one is the key. It available at supermarkets in Australia.
And of course you could add all the fancy stuff; bacon, herbs, and bits and bobs, but I do think it’s not really worth messing with something so simple and delicious. Right?
While there’s definitely no doubt that this is the best potato salad in the world, you might also like to try some other salad recipes of mine, including Wombok Salad, Curried Egg Salad, or Summer Pasta Salad.
Mum’s Creamy Potato Salad
What are the ingredients for a good potato salad?
The basics to a good potato salad are simple, potatoes, eggs, mayonnaise and chives. From here, you can add anything to make it your own – bacon, grated cheese, gherkins, mustard, red onion, and even curry powder.
Can you make potato salad ahead of time?
Yes, I always find that potato salad tastes best made a day ahead of time. You can store the potato salad in an airtight container in the refrigerator for up to 2 days.
Should you peel and cut potatoes before boiling?
Yes, cutting the potatoes before boiling will mean they are all cooked evenly. Make sure that you don’t add the potatoes to already boiling water. You’ll need the water to be cool, and then turn the water onto boil so they’ll cook properly. As a general rule, foods that grow underground should be boiled from cool water first, and anything that grows above ground can be cooked straight into boiling water.
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