Go Back
potato salad

Creamy Potato Salad

Course: lunch
Keyword: french salad, potato salad, russian salad, salad
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Author: Bobby Parrish

Homemade potato salad loaded with ham, pickles, carrots, and tossed in a tangy and creamy dressing.



  • 2 pounds yellow potatoes
  • 1 cup frozen peas
  • 2 large carrots
  • 6 eggs hard boiled
  • 4 pickles
  • 4 ounces ham
  • 2 tablespoons fresh parsley chopped
  • ¾ cup mayonnaise
  • Lemon juice
  • Salt & pepper


  1. Peel the potatoes and boil in salted water until cooked through. Roughly chop and add to a large bowl. Boil the eggs for 10 minutes, drain, run under cold water for a few minutes then peel. Chop eggs and place in bowl with potatoes. Peel and cube the carrots, boil for a few minutes then add the peas and cook 1 minute more. Drain and add to the other veggies. Finely chop the pickles and add it to the bowl. Chop the ham and add that to the bowl also.
  2. Add 1 teaspoon of salt, and few cracks of pepper, and parsley. Scoop the mayo directly in the bowl with the veggies and squeeze in 1 tablespoon of lemon juice. Mix well, you may need to add more mayo. Check for seasoning and enjoy.