Jeanne's Creamy Potato Salad

A straightforward potato salad that keeps things simple: boiled potatoes cubed and tossed with eggless mayonnaise, distilled white vinegar, chopped onion, and celery. A dusting of paprika on top for color if you want it.

Using eggless mayo makes this naturally egg-free, which is a real find for anyone with egg allergies who still wants a classic creamy potato salad at the cookout. The white vinegar adds a clean, sharp tang that balances the richness of the mayo and keeps the whole salad from tasting flat.

Cube the potatoes while they’re still slightly warm. Warm potatoes absorb the vinegar and seasoning better than cold ones, and you’ll taste the difference in every bite.

Chef Tips

• Boil potatoes until just fork-tender, not mushy. Overcooked potatoes fall apart when you mix and you end up with mashed potato salad.
• Season generously. Potatoes absorb salt, so taste after mixing and adjust. It almost always needs more than you think.
• Chill for at least an hour before serving. The flavors meld and the salad firms up in the fridge.

Variations

• Add chopped dill pickles or sweet relish for a tangier, more textured salad.
• Stir in a tablespoon of yellow mustard for a classic Midwestern touch.
• Toss in sliced radishes for a peppery crunch and a pop of color.