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Creamy Potato Salad


This is the only recipe I have that was passed down from the Samples side of the family. Every year mom would make it for the Policeman’s picnic in the summer and it is always a favorite.

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  • 5 lbs of potatoes
  • 1 large oinion or 2 small
  • 1/2 bunch of celery including the leaves
  • 1/2 cup of sugar - (I use 1/4 cup of sugar)
  • 3 tablespoons of apple cider vinegar
  • 1 quart of Hellman's mayonaise
  • Salt to taste



Step 1

This recipe is based on 5 lbs of potatoes. I never measure a thing so I will try to guess about how much I use of everything. I rely a great deal on taste, so good luck.

Boil 5 lbs. of potatoes, let them cool before skinning and cut them up very small.
Chop up 1 very large onion or 2 smaller onions, very fine
Chop up about half a bunch of celery (include the leaves) very fine.
Mix it all together

Stir into the potatoes the following but not all at once, a little at a time:

½ cup of sugar (might need a little more or less you’ll have to taste
Approximately 3 table spoons of cider vinegar (maybe 4)
At least on quart jar of Hellman’s mayonnaise
Salt (to taste)

Mix it all very thoroughly each time you stir the above items into the potatoes. I would suggest your tasting it to be sure it has enough salt and sugar. Make sure it is moist, so you might have to use a little more mayonnaise. The final taste should be a little sweet or enough that you realize there is sugar in it.
Refrigerate it a while before you eat it because it does taste better when it sits in the refrigerator a while. It should have a creamy texture

I never use ½ cup a sugar I use less

I cut up the potatoes right into a large pan then I add some of the onion, some of the celery, 1 tablespoon cider vinegar, a couple of heaping spoonful’s of mayo a little salt then I mix it up. I do this 3 times

I always make it the day before and let it refrigerate overnight. In the morning I mix it again and taste to see if anything needs to be added.

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