We’ve always loved how a simple Kraft Potato Salad Recipe brings back memories of family picnics and barbecues. It’s that creamy crowd-pleaser packed with fresh potatoes and tangy Kraft mayo that makes every gathering feel special.
In our version we keep things easy and authentic drawing from classic American flavors. You’ll discover it’s not only quick to prepare but also customizable to your taste making it a go-to side dish we swear by.
Ingredients
In our Kraft Potato Salad Recipe, we select high-quality ingredients that blend perfectly to deliver a creamy, flavorful dish everyone loves. Let’s break down the essentials, ordered by how they’re used in preparation, with specific measurements for accuracy and ease.
Fresh Produce and Base
- Potatoes: 2 pounds of medium russet potatoes, peeled and cut into 1-inch cubes (these form the hearty base—boil until fork-tender for about 15 minutes).
- Celery: 1 cup of finely chopped celery stalks (added for a crisp texture and fresh crunch).
- Onion: ½ cup of finely diced yellow onion (provides a mild, sweet bite—use for building layers of flavor).
Creamy Binders and Seasonings
- Kraft Mayonnaise: 1 cup of Kraft Real Mayonnaise (the star ingredient that creates our signature creamy texture—opt for full-fat for the richest result).
- Mustard: 2 tablespoons of yellow mustard (stir in for a tangy kick that enhances the overall taste).
- Vinegar: 1 tablespoon of white vinegar (helps brighten the flavors and balance the creaminess).
- Eggs: 4 large hard-boiled eggs, peeled and chopped (incorporate after cooling for added protein and creaminess).
Herbs and Final Touches
- Salt and Pepper: 1 teaspoon of salt and ½ teaspoon of black pepper (season to taste at the end for a well-rounded finish).
- Optional Add-ins: A handful of chopped fresh parsley or dill (about 2 tablespoons, if desired, for a burst of color and herbal notes).
This selection ensures our Kraft Potato Salad Recipe remains simple yet customizable, using everyday items to achieve that nostalgic, picnic-perfect appeal.
Equipment Needed
To prepare our delicious Kraft Potato Salad Recipe with ease and precision, we rely on a few essential tools that streamline the process from boiling potatoes to mixing the creamy dressing. Having the right equipment ensures efficient prep and helps achieve that perfect, nostalgic texture without any fuss.
Here’s a curated list of the key items we’ll need, organized by their role in the recipe for better flow:
- Large Pot: We use a 4- to 6-quart pot to boil the potatoes and hard-boiled eggs. This size allows for even cooking and prevents overflow, ensuring the potatoes turn out tender and fluffy.
- Colander or Strainer: Essential for draining the boiled potatoes and eggs quickly. We recommend a medium-sized metal colander to avoid any loss of ingredients and to cool them rapidly under cold water for the right texture.
- Cutting Board and Sharp Knife: A sturdy cutting board paired with a sharp chef’s knife is crucial for chopping the celery, onion, and eggs. In our experience, this duo makes precise, uniform cuts that enhance the salad’s fresh, crunchy elements.
- Mixing Bowl: Opt for a large (at least 4-quart) glass or stainless steel mixing bowl to combine all ingredients. We find this allows for thorough tossing without spillage, helping blend the Kraft Real Mayonnaise and seasonings evenly.
- Measuring Cups and Spoons: Accuracy is key in our Kraft Potato Salad Recipe, so we always use a set of standard measuring cups and spoons. This ensures the exact amounts of mayonnaise, mustard, and vinegar for that signature creamy balance.
- Spatula or Wooden Spoon: For gentle mixing of the salad ingredients, we prefer a silicone spatula or wooden spoon. It helps fold in the eggs and veggies without mashing the potatoes, preserving the dish’s appealing, hearty consistency.
By gathering these tools beforehand, we set ourselves up for a seamless cooking experience that highlights the best of this classic potato salad recipe.
Instructions
Now that we have gathered our fresh ingredients and essential tools, we guide you through preparing our creamy Kraft Potato Salad with simple, step-by-step directions to achieve that perfect picnic flavor.
Prepare the Ingredients
Before we start cooking, let’s prep our ingredients for efficiency and flavor. Begin by washing 2 pounds of medium russet potatoes under cold water to remove any dirt, then peel them if desired for a smoother texture. Next, finely chop 1 cup of celery and ½ cup of yellow onion to add a crisp, refreshing crunch that complements the salad’s creaminess.
For the eggs, place 4 large hard-boiled eggs in a saucepan, cover with water, and bring to a boil over high heat. Once boiling, reduce to a simmer for 10 minutes, then drain and cool under cold water. Peel and dice the eggs into bite-sized pieces to enhance the salad’s protein and silky mouthfeel. Measure out 1 cup of Kraft Real Mayonnaise, 2 tablespoons of yellow mustard, and 1 tablespoon of white vinegar for the creamy base, ensuring these binders are at room temperature for easy mixing. Finally, gather any optional seasonings like salt, pepper, or fresh herbs to customize the taste, setting the stage for a salad that’s both hearty and vibrant.
Cook the Potatoes
With our ingredients ready, we now focus on cooking the potatoes to achieve that tender, fluffy texture that makes our Kraft Potato Salad irresistible. Place the peeled and chopped 2 pounds of medium russet potatoes in a large pot, cover with cold water, and add a teaspoon of salt to enhance their natural flavor.
Bring the water to a rolling boil over high heat, then reduce to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender but not mushy—this ensures they hold their shape while absorbing the creamy dressing. Once done, drain them in a colander and let them cool slightly; you’ll notice the steam rising and a soft, earthy aroma that signals they’re perfectly cooked for our salad.
Assemble the Salad
Now that our potatoes are cooked, it’s time to assemble the salad by combining everything into a creamy, flavorful mix that evokes those nostalgic family gatherings. In a large mixing bowl, gently fold the cooled potatoes with the chopped celery, onion, and diced eggs using a spatula to maintain their texture.
Add 1 cup of Kraft Real Mayonnaise, 2 tablespoons of yellow mustard, and 1 tablespoon of white vinegar, stirring until the mixture is evenly coated and achieves a rich, velvety consistency that coats your spoon. Season with salt and pepper to taste, and incorporate any optional add-ins like chopped fresh herbs for an extra burst of flavor. For the best results, cover and refrigerate the salad for at least 1 hour to let the flavors meld, resulting in a dish that’s cool, creamy, and ready to impress at your next barbecue.
Make-Ahead Instructions
One of the joys of our Kraft Potato Salad Recipe is its flexibility for busy schedules and gatherings. We often prepare it in advance to let flavors meld and save time on the day of your event. Follow these straightforward steps to make ahead without compromising that creamy texture and fresh taste.
Preparing Ingredients Ahead
To streamline your process, we suggest prepping key components the day before:
- Wash and chop vegetables: Start with the potatoes, celery, and onion. Boil and cool the potatoes as outlined in our steps, then chop them into even pieces. This ensures they absorb seasonings better.
- Hard-boil the eggs: Cook them fully, peel, and dice. Store in an airtight container to maintain freshness.
- Mix dressings separately: Combine the Kraft Real Mayonnaise, yellow mustard, and white vinegar in a bowl. Cover and refrigerate this mixture to keep it chilled and ready for assembly.
Assembling and Storing the Salad
Once ingredients are prepped, assemble the salad for optimal flavor development:
- In a large mixing bowl, gently combine the cooled potatoes, chopped celery, onion, and diced eggs.
- Fold in the prepared dressing mixture until everything is evenly coated, seasoning to taste with salt and pepper.
- Transfer the salad to an airtight container and refrigerate immediately.
For best results, we recommend chilling the assembled salad for at least 1 hour or up to 24 hours. This allows the creamy binders to infuse the potatoes with that nostalgic picnic appeal.
Storage Tips and Safety
Proper storage is key to preserving quality and safety. Here’s a quick guide in table form for reference:
| Aspect | Details |
|---|---|
| Refrigeration Time | Up to 24 hours for peak flavor |
| Maximum Safe Storage | 3–4 days in the fridge |
| Freezing Option | Not recommended, as it affects texture |
| Reheating/Refreshing | Stir well and let sit at room temperature for 10–15 minutes before serving to restore creaminess |
By following these tips, we ensure your Kraft Potato Salad remains a crowd-pleaser with its vibrant flavors and effortless preparation. Always check for freshness before serving to enjoy it at its best.
Conclusion
We’ve crafted this Kraft Potato Salad Recipe to bring back those warm memories of shared meals and effortless entertaining. It’s a versatile favorite that elevates any occasion with its creamy goodness and fresh flavors.
As we wrap up, we’re sure you’ll find it becomes a go-to in your kitchen. Give it a try and enjoy the simple joys it adds to your table—we guarantee it’ll impress every time.
Frequently Asked Questions
What is Kraft Potato Salad?
Kraft Potato Salad is a classic, creamy side dish that’s perfect for picnics and family gatherings. It features tender russet potatoes mixed with fresh veggies, hard-boiled eggs, and Kraft Real Mayonnaise for a nostalgic, flavorful twist. This easy recipe is customizable and evokes warm memories of barbecues.
What ingredients are needed for Kraft Potato Salad?
You’ll need 2 pounds of medium russet potatoes, 1 cup chopped celery, ½ cup diced yellow onion, 4 hard-boiled eggs, 1 cup Kraft Real Mayonnaise, 2 tablespoons yellow mustard, and 1 tablespoon white vinegar. Season with salt, pepper, and optional herbs for extra flavor. These high-quality ingredients create a hearty, creamy base.
How do I make Kraft Potato Salad?
Start by boiling and chopping 2 pounds of potatoes, then mix with chopped celery, onion, and eggs. Combine with 1 cup Kraft mayo, mustard, and vinegar in a bowl. Season to taste and refrigerate for at least an hour to let flavors meld. It’s simple, customizable, and ready in under 30 minutes of active prep.
Can I prepare Kraft Potato Salad ahead of time?
Yes, you can prep components like chopping veggies and boiling eggs a day in advance. Assemble the salad and refrigerate for up to 24 hours to enhance flavors. This makes it ideal for busy schedules, ensuring a fresh, creamy dish for gatherings without last-minute rush.
What equipment is required for Kraft Potato Salad?
You’ll need a large pot for boiling potatoes, a colander for draining, a cutting board and sharp knife for chopping, a mixing bowl for combining ingredients, measuring cups and spoons for accuracy, and a spatula for gentle mixing. These tools make the process seamless and efficient.
How should I store Kraft Potato Salad?
Store in an airtight container in the fridge for up to 3-4 days. For best results, cover tightly to maintain creaminess. Before serving, stir and taste for seasoning. Avoid leaving it out at room temperature for more than 2 hours to prevent spoilage and keep it safe.
Is Kraft Potato Salad customizable?
Absolutely! Start with the base recipe and add fresh herbs, diced pickles, or bacon for extra flavor. You can adjust seasonings or swap ingredients like mayo for a lighter version. This flexibility makes it a versatile side dish for any occasion while keeping that classic appeal.