Bernadine Davis' Potato Salad
A classic American-style potato salad featuring tender boiled potatoes and hard-boiled eggs in a creamy, sweet, and tangy dressing. This recipe uses a mayonnaise-style dressing, sweet pickle relish, and a touch of sugar for a nostalgic flavor perfect for gatherings.
An original recipe by Forkin
- Total time
- 2 hr 15 min
- Serves
- 6
- Difficulty
- Easy
- Per serving
- 214 kcal
Allergen information: may contain eggs. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 900 gred potato, whole, unpeeled
- 4 pcslarge egg
- 1 tspseasoned salt
- 0.5 tspblack pepper, ground
dressing
- 0.5 cupcreamy salad dressing
- 1 tbspprepared yellow mustard
- 0.5 cupsweet pickle relish
- 3 tbspgranulated sugar
Equipment
colander · large pot · small saucepan · cutting board · knife · whisk · large mixing bowl · medium mixing bowl
The method
Step by step
- 1
Place the whole, unpeeled potatoes in a large pot and cover with cold water by at least one inch.
About 2 min
- 2
Bring the water to a boil, then reduce the heat to maintain a steady simmer. Cook until the potatoes are tender when pierced with a fork, about 25-30 minutes.
About 30 min
Cook’s note: Cooking the potatoes whole and with the skin on prevents them from becoming waterlogged.
- 3
While the potatoes cook, place the eggs in a small saucepan, cover with water, and bring to a boil. Once boiling, cover the pot, remove it from the heat, and let it stand for 12 minutes.
About 15 min
Cook’s note: This method for hard-boiling eggs helps prevent overcooking and the greenish ring around the yolk.
- 4
Drain the hot water from the eggs and transfer them to a bowl of ice water to cool completely before peeling and roughly chopping them.
About 5 min
Cook’s note: The ice bath stops the cooking process and makes the eggs easier to peel.
- 5
In a medium bowl, whisk together the creamy salad dressing, prepared yellow mustard, sweet pickle relish, and granulated sugar until smooth.
About 3 min
- 6
Once the potatoes are cooked, carefully drain them in a colander. Let them rest until they are cool enough to handle, about 20 minutes.
About 20 min
- 7
Peel the cooled potatoes with your fingers or a paring knife, then cut them into bite-sized cubes.
About 10 min
Cook’s note: The skins should slip off easily from the cooled, boiled potatoes.
- 8
Transfer the cubed potatoes to a large mixing bowl. Add the chopped eggs and pour the dressing over everything.
About 2 min
Cook’s note: Adding the dressing while the potatoes are still slightly warm helps them absorb more flavor.
- 9
Gently fold all the ingredients together until evenly combined, being careful not to mash the potatoes. Season with the seasoned salt and black pepper.
About 2 min
Cook’s note: Use a large rubber spatula for gentle folding to keep the potato chunks intact.
- 10
Cover the bowl and refrigerate the potato salad for at least one hour to allow the flavors to meld together before serving.
About 1 hr
Cook’s note: The flavor improves significantly after chilling, so don't skip this step.
Per serving
Nutrition
- Calories
- 214.4kcal
- Protein
- 7.4g
- Carbs
- 39.1g
- Fat
- 4.1g
- Fibre
- 3g
- Sugar
- 15.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Serve chilled directly from the refrigerator.
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