• Skip to main content
  • Skip to primary sidebar

From A Chef's Kitchen logo

  • Home
  • About Me
    • Privacy Policy and Terms of Use
    • Accessibility Statement
    • Disclosure
    • Comment Policy, Use of Content and Photography
  • Recipe Index
    • Appetizers and Snacks
    • Breads and Muffins
    • Breakfast and Brunch
    • Desserts
    • Pickles and Relishes
    • Main Course / Entrees
      • Beef and Lamb
      • Chicken and Turkey
      • Fish and Seafood
      • Main Course - Dinner Salads
      • Pork
    • Pizza and Pasta
    • Quiches and Tarts
    • Sandwiches
    • Sauces Dressings and Marinades
    • Side Dishes
      • Beans, Rice & Grains
      • Potatoes
      • Salads
      • Vegetables
    • Soups and Stews
    • Vegetarian / Vegan Entrees
    • Recipe Collections
      • Date Night Dinners
      • Grilling Favorites
      • Holiday Ideas
      • Ideas For Entertaining
      • Light and Healthy
      • Make Ahead and Meal Prep
      • One Pan / One Pot
      • Round-Ups
      • Slow Cooker Season Favorites
      • Weeknight Dinner Solutions
  • Work With Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • ×

    Home » Recipes » Side Dishes - Salads

    By Carol Published: Jun 29, 2019 Modified: Mar 13, 2022 | This post may contain affiliate links. Please read my disclosure.

    Cool and Creamy Potato Salad

    Jump to Recipe
    4.62 from 13 votes
    1 hour
    Pinterest Image for Cool & Creamy Potato Salad

    Cool and Creamy Potato Salad is my mom's award-winning recipe!  This delicious potato salad has all the classic potato salad ingredients such as hard-cooked eggs and a creamy mayonnaise dressing but it's kicked up with horseradish and the coolness of cucumber for an award-winning combination.

    Photo of Cool and Creamy Potato Salad in white serving bowl on white distressed background garnished with parsley.

    Hey, friends!  There's a holiday approaching so this is going to be a quickie post.

    My Yankee Doodle Dandy mom would have been 93 years old this July 4th and I wanted to share one of her award-winning recipes!  Cool and Creamy Potato Salad!  My mother always made the BEST potato salad but this one really rocked and won the Wisconsin Potato Cooking Contest in 1990.  She won a number of cooking contests including one for this Moroccan Beef Stew.

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • Origin of potato salad:
    • Tips for making potato salad:
    • You'll also love these potato salads!
    • Cool and Creamy Potato Salad
      • Equipment
      • Ingredients  1x2x3x
      • Instructions 
      • Notes
      • Nutrition

    Origin of potato salad:

    Potato salad is an American classic as you well know.  However, it is believed to have originated in Germany in the 1600's.  Cookbooks published in the 1900's in this country have versions of the American-style potato salad we love and enjoy at picnics, potlucks and family gatherings today!

    The judges loved the addition of cucumber and horseradish for a cool, kicked up version of classic potato salad!

    Tips for making potato salad:

    • Whether you use waxy or starchy potatoes is a personal preference.  If you prefer a salad with contrasting textures, use waxy as they will maintain their texture the best.  If you prefer a salad with a softer, more creamy texture, Russets are what you want.
    • Start with evenly-cut potatoes so the potatoes cook at the same rate.
    • Start with cold, salted water.
    • Don't overcook or undercook.
    • Drain and cool quickly.  Don't leave them in the pot because they will continue to cook.  When you place the potatoes on to boil, place a large sheet pan in the freezer.  Then, after draining well, spread the potatoes out on the chilled baking sheet to cool.
    • Once the salad is assembled, refrigerate promptly.

    Close-up photo of Cool and Creamy Potato Salad in white serving bowl.

    I hope you enjoy this Cool and Creamy Potato Salad as much as the Wisconsin judges did!

    Photo of Cool and Creamy Potato Salad on white background with gray napkin.

    You'll also love these potato salads!

    • Potato Green Bean Salad with Olives and Feta Cheese
    • Potato Artichoke Salad with Horseradish Dressing
    Cool and Creamy Potato Salad - Straight-on close-up shot of salad in white bowl

    Cool and Creamy Potato Salad

    4.62 from 13 votes
    By: Carol | From A Chef's Kitchen
    Cool and Creamy Potato Salad has all the classic potato salad ingredients such as hard-cooked eggs and a creamy mayonnaise dressing but it's kicked up with horseradish and the coolness of cucumber for an award-winning combination!
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 30 mins
    Cook Time 30 mins
    Total Time 1 hr
    Course Side Dishes - Salads
    Cuisine American
    Servings 8
    Calories 278 kcal

    Equipment

    • Wusthof Paring Knife Set
    • Wusthof Chef Knife
    • Cutting Board
    • Stainless Steel Stockpot
    • Stainless Steel Mixing Bowls

    Ingredients
      

    • 1 bag (5-pound) Russet potatoes - peeled and cubed
    • Salt
    • 3 stalks celery - chopped
    • 1 bunch scallions - including as much of the top as possible, chopped
    • 1 medium English cucumber - peeled if desired, chopped
    • 4 hard-cooked eggs - chopped
    • 1 heaping cup mayonnaise - regular or light
    • ½ cup sour cream - regular or light
    • 1 tablespoon prepared horseradish - or to taste
    • 1 heaping tablespoon Dijon mustard - or to taste
    • Freshly ground black pepper - to taste
    • Chopped fresh parsley

    Instructions
     

    • Place peeled and cubed potatoes in a pot of cold, salted water.
    • Bring to a boil and cook 15-20 minutes or until potatoes can be easily pierced with a knife.
    • Drain and cool quickly such as on a cold sheet pan. Once cooled, transfer to a large bowl.
    • Add the celery, scallions, cucumber and eggs.
    • Combine mayonnaise, sour cream, horseradish and mustard in a small bowl and mix well. Season to taste with salt and black pepper.
    • Pour dressing over potatoes and gently toss dressing with potatoes and vegetables.
    • Add chopped parsley, reserving some for garnish. Chill until ready to serve.

    Notes

    MAKE AHEAD:  Can be made 1 day ahead of time.  Leave eggs and cucumber out.  Stir in before serving.

    Nutrition

    Serving: 1 | Calories: 278kcal | Carbohydrates: 3g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 102mg | Sodium: 59mg | Potassium: 157mg | Fiber: 1g | Sugar: 2g | Vitamin A: 356IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

    More Side Dishes - Salads

    • Kale Quinoa Salad with Lemon Honey Dressing
    • 25 Best Beet Salad Recipes
    • Mediterranean Chopped Salad with Chickpeas
    • Creamy Cucumber Salad with Yogurt
    744 shares
    • Share64
    • Tweet
    • Yummly
    • Email

    Categories: Side Dishes - Salads

    Reader Interactions

    Comments

    1. Cherylynn says

      May 28, 2022 at 11:09 am

      That's a really nice tribute to your mother, Carol. You did her proud following in her footsteps as your recipes are always worthy of contest winners themselves. This one looks really good (can't think of one that hasn't that you've posted).

      Reply
      • Carol says

        May 29, 2022 at 6:47 am

        Hi, Cherylynn, Thanks so very much! I sincerely appreciate you and your kind words. I try. :). Thanks again!

        Reply
    2. Cindy says

      April 20, 2021 at 3:10 pm

      5 stars
      I stayed up until 1 am making this and ate it on my way to work. Sooo good! I added a tablespoon of heavy cream and sprinkled smoked paprika on top.

      Reply
      • Carol says

        April 20, 2021 at 8:41 pm

        Hi, Cindy! You totally made my day and my mom would be SOOOO happy! So glad you enjoyed and yes on the smoked paprika! Thanks again!!

        Reply
    3. Gina says

      July 07, 2019 at 8:39 pm

      That's so cool about your mom wining Wisconsin Potato Cooking Contest so this recipe must be delicious! I like that you used cucumber instead of pickle relish in your potato salad. I will have to give that a try! And does the sour cream add more of a tangy flavor? (I like tangy potato salad lol) Never had that in my potato salad before.

      Reply
      • Carol says

        July 08, 2019 at 6:50 am

        Thanks, Gina! My mom actually won numerous cooking contests. She was something else! I think the sour cream and the mayonnaise balance each other out. Thanks again and hope you enjoy!

        Reply
    4. Lizzy says

      July 04, 2019 at 6:12 am

      What a classic dish! Interesting to use both sour cream and mayo--don't think I've seen that before

      Reply
      • Carol says

        July 04, 2019 at 8:22 am

        Hi, Lizzy and thanks! Sour cream and mayo are a great combination, especially for potato salad. Thanks again!

        Reply
    5. Anonymous says

      June 30, 2019 at 12:05 am

      5 stars

      Reply
    6. Anonymous says

      June 30, 2019 at 12:05 am

      5 stars

      Reply

    Leave a Comment, Rating or Question Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    WELCOME!

    I’m Carol, a personal chef with 20 years of experience cooking food people want to eat! Here you’ll find easy, step-by-step chef-tested gourmet recipes for today's modern home cook!

    MORE ABOUT ME >>>

    Let's Connect!

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter

    READER FAVES

    • Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing
    • French-Style Potato Salad
    • Spicy Shrimp and Grits Casserole with Gouda Cheese
    • Curry Braised Chicken Thighs
    • Kicked-Up Canned Baked Beans
    • Southwestern Lentil and Brown Rice Bake
    • Roasted Poblano Corn Chowder
    • Spicy Asian Pork Cabbage Rolls
    • Garlic Herb Muffin Pan Potato Galettes
    • Parmesan Crusted Crushed Turnip Recipe

    GET ALL MY RECIPES >>>

    Footer

    About

    • Privacy Policy
    • Disclosure
    • Terms of Use
    • Accessibility Statement

    Newsletter

    • Sign Up for emails and updates!!

    Contact

    • Contact
    • Work With Me
    • Facebook
    • Pinterest
    • Instagram

    Copyright © 2021 From A Chef's Kitchen and A Thought For Food

    • 64Facebook
    • Pinterest
    744 shares