Creamy Potato Salad

Creamy Potato Salad

potato saladBarbecues are famous for grilled and smoked meat, but side dishes and salads are what compliments the meat and completes the barbecue. Potato salad is one of the most popular sides to serve at a barbecue and this Creamy Potato Salad recipe is one of our favourites.

My Mom Made The Best Potato Salad

One of the best things my mother made when I was growing up was her potato salad. It was always requested at family gatherings and something my mom was proud of.

The one thing that stood out about my mom’s potato salad was that it was made from mashed potatoes. I was in my teens by the time I introduced to potato salad made from cubed potatoes. And to this day, I still do no like salad made from cubed potatoes.

When my mom made her potato salad, it was usually for a large crowd so I never learned to make a smaller batch. The recipe can be halved easily, but I was always make the full recipe. Leftovers of this salad is always expected.

Our Recipe for  Creamy Potato Salad

Bowl of potato saladOur recipe is based on my mom’s original recipe. There are a few additions and substitutions to her original recipe.

My mom always used Miracle Whip in her salad, but we prefer real mayonnaise in our salad. And we use green onions in place of a regular onion.

The addition of bacon and pickles add to the overall flavour.

This recipe makes a large batch that is great for sharing and for leftovers. When we have a barbecue or family gathering, there are rarely any leftovers for us. If you do have leftovers, store them covered in the fridge for up to 3 days.


Bowl of potato salad

Creamy Potato Salad

Prep Time 30 mins
Cook Time 30 mins
Chilling Time 3 hrs
Total Time 4 hrs
Course Side Dish
Cuisine American
Servings 25 servings


  • 10 pounds yellow potatoes, cubed
  • 18 boiled eggs, peeled
  • 3 cups mayonnaise
  • 4 green onions, chopped
  • 12 bacon sliced, chopped
  • 6 large dill pickles, chopped
  • 2 Tbsp Kosher salt
  • 1 Tbsp black pepper
  • sprinkle of paprika is desired


  • In a large pot of salted water, boil potatoes until cooked through
  • Drain potatoes and mash. Set aside to let cool
  • When potatoes are cooled, add boiled eggs and mash eggs into potatoes
  • Stir in mayonnaise, green onions, bacon and pickles
  • Add salt and pepper and stir well.
  • Cover and refrigerate 2 hours before serving.
  • Garnish with paprika if desired


If the salad appears too dry, add additional mayonnaise a little at a time until desired creaminess is reached.


  1. This looks so good! Definitely my kind of potato salad. Can I do it with diced potatoes, or is the mashing the real key to making this great?

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