betty crocker potato salad recipe

Written ByJenny Smyth Posted on
betty crocker potato salad recipe
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The Best betty crocker potato salad recipe

I’m so excited to share with you one of my family’s favorite recipes, the classic Betty Crocker potato salad. This recipe has been a staple in our household for years, and it’s perfect for any occasion. Whether you’re planning a backyard barbecue, a potluck, or just a quick weeknight dinner, this potato salad is sure to please even the pickiest eaters.

I love that it’s made with simple ingredients like potatoes, mayonnaise, and chopped hard-boiled eggs, yet it’s so creamy and flavorful. The key to this recipe is using high-quality mayonnaise and letting the salad chill in the fridge for at least an hour before serving. This allows the flavors to meld together and the potatoes to absorb all the deliciousness.

My kids love helping me make this recipe, and they always ask for seconds (and sometimes even thirds!) It’s also a great way to use up leftover boiled potatoes and eggs. I’ve served this potato salad at countless family gatherings, picnics, and even just as a side dish for a weeknight dinner.

It’s always a hit! The best part is that it’s incredibly easy to make and requires minimal preparation time. I can have this salad ready in under 30 minutes, which is perfect for busy families like mine.

So go ahead and give this recipe a try – I promise you won’t be disappointed! My family loves it when I serve this potato salad with some crusty bread or crackers on the side for a satisfying snack or light meal.

Betty Crocker Potato Salad

Betty Crocker Potato Salad

4.8 from 765 votes

This classic potato salad is a staple for picnics and barbecues. It features tender potatoes and hard-boiled eggs in a creamy, tangy dressing.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Salad

2 pounds russet potatoes, peeled and cut into 1-inch cubes
4 large eggs
1/2 cup finely chopped celery
1/4 cup finely chopped onion

For the Dressing

1 cup mayonnaise
2 tablespoons white vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon sugar

👨‍🍳Directions

1Place the potato cubes in a large pot and cover with cold water by 1 inch.
2Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for 15 to 20 minutes, until the potatoes are fork-tender.
3While the potatoes cook, place the eggs in a small saucepan and cover with cold water.
4Bring to a boil over high heat, then cover the pan, remove from the heat, and let stand for 12 minutes.
5Drain the potatoes in a colander and let them cool for about 10 minutes.
6Meanwhile, drain the hot water from the eggs and run cold water over them until they are cool enough to handle, then peel and chop them.
7In a small bowl, whisk together the mayonnaise, vinegar, mustard, salt, pepper, and sugar until smooth.
8In a large bowl, combine the cooled potatoes, chopped eggs, celery, and onion.
9Pour the dressing over the potato mixture and stir gently to coat everything evenly.
10Cover the bowl and refrigerate for at least 2 hours before serving to allow the flavors to meld.

🔧Equipment

Large pot
Medium bowl
Small bowl
Colander
Cutting board
Chef’s knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 115mg🧂Sodium: 520mg🌾Total Carbs: 24g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 6g

📝Notes

For a lighter version, you can substitute half of the mayonnaise with plain Greek yogurt. Add a sprinkle of paprika on top for garnish before serving.

Watch Video Of How Betty Crocker Potato Salad Works

This Betty Crocker potato salad recipe is always a good idea for any occasion – whether it’s a casual family gathering or a more formal event like a potluck or holiday party. The best part is that it’s incredibly easy to make and requires minimal preparation time.

My family loves helping me make this recipe, and they always ask for seconds (and sometimes even thirds!) It’s also a great way to use up leftover boiled potatoes and eggs.

If you’re looking for a delicious side dish or snack that’s sure to please everyone at your gathering, look no further than this classic potato salad recipe.

❓ Frequently Asked Questions About Betty Crocker Potato Salad

Q: What type of potatoes should I use for this recipe?

A: For this potato salad recipe, you’ll want to use high-starch potatoes like Russet or Idaho. These will yield a lighter texture and won’t become too mushy when mixed with the mayonnaise.

Q: Can I make this recipe ahead of time?

A: Yes, you can definitely make this potato salad ahead of time! In fact, it’s best if you let it chill in the fridge for at least an hour before serving to allow the flavors to meld together. Just be sure to store it in an airtight container and keep it refrigerated until serving.

Q: What if I don’t have mayonnaise on hand?

A: If you don’t have mayonnaise on hand, you can substitute it with plain Greek yogurt or sour cream. Just keep in mind that these alternatives will give your potato salad a slightly different flavor profile.

Q: Can I add any other ingredients to customize this recipe?

A: Absolutely! Feel free to add your favorite ingredients like diced bell peppers, chopped fresh herbs like parsley or dill, or even some grated cheddar cheese to give your potato salad an extra boost of flavor. Just be mindful of the texture and adjust accordingly.

Q: How do I store leftovers?

A: If you have any leftover potato salad, simply store it in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months – just thaw overnight in the fridge before serving.

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