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Church Picnic Potato Salad pinterest

Church Picnic Potato Salad

This isn't just any potato salad – it's the recipe that's been passed down through generations of church cookbook committees, the one that disappears first at every potluck. The perfect balance of creamy, tangy, and savory that connects generations and creates lasting memories.
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Course: Side Dish
Cuisine: American, Southern
Keyword: Potato Salad, Church Picnic, Potluck, Summer Salad, Classic Potato Salad
Prep Time: 30 minutes
Cook Time: 20 minutes
Cooling Time: 2 hours
Total Time: 3 hours
Servings: 8 servings
Calories: 285kcal

Equipment

  • Large Pot
  • Colander
  • Baking Sheet
  • Mixing Bowl
  • Rubber Spatula

Ingredients

Potato Salad

  • 3 pounds russet potatoes peeled and cubed (about 6-7 medium potatoes)
  • 8 eggs hard-boiled, peeled and chopped
  • 1 cup mayonnaise preferably Duke's or Hellmann's
  • 1/4 cup yellow mustard
  • 1/4 cup sweet pickle relish
  • 1 small onion finely diced (about 1/2 cup)
  • 2 stalks celery finely diced (about 1/2 cup)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon celery salt
  • 1/2 teaspoon paprika plus more for garnish
  • salt and freshly ground black pepper to taste

Instructions

  • Place the peeled and cubed potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon of salt to the water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are fork-tender but not mushy, approximately 10-15 minutes.
  • Drain the potatoes thoroughly in a colander, then spread them out on a baking sheet. Allow the potatoes to cool completely to room temperature, about 30 minutes. For best results, refrigerate them for 30 additional minutes before mixing with other ingredients.
  • While the potatoes are cooling, whisk together the mayonnaise, mustard, pickle relish, apple cider vinegar, and sugar in a large bowl until smooth.
  • Add the cooled potatoes, chopped eggs, diced onion, and celery to the dressing. Fold gently with a rubber spatula rather than stirring vigorously. This technique preserves the potato chunks and creates the distinct texture.
  • Season with celery salt, paprika, salt, and pepper to taste.
  • Transfer the potato salad to a serving bowl, cover with plastic wrap, and refrigerate for at least 2 hours, preferably overnight. This resting period allows the flavors to harmonize and intensify.
  • Before serving, sprinkle with additional paprika for garnish if desired.

Notes

This potato salad actually improves with time, making it more flavorful when prepared a day ahead.
For food safety, always keep it below 40°F, especially when serving outdoors. Don't leave it out for more than 2 hours (1 hour if the temperature is above 90°F).
The recipe can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 285kcal | Carbohydrates: 22g | Protein: 7g | Fat: 18g | Saturated Fat: 3.5g | Cholesterol: 145mg | Sodium: 410mg | Fiber: 2g | Sugar: 4g
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