Potato Salad is one of those side dishes that always seems to find its way onto the table whenever family and friends gather. Whether it’s served alongside grilled meats, roast chicken, baked fish, or a Sunday lunch spread, a well-made potato salad is all about balancing creamy texture with fresh, simple flavors.
This version keeps things classic while adding a little extra color and sweetness with Goya Peas and Carrots and Goya Sweet Corn. The vegetables blend beautifully with the soft potatoes, while pimento peppers and parsley brighten the salad without overpowering it. A touch of garlic powder, onion powder, black pepper, and just a pinch of red pepper flakes create a balanced dressing that complements the vegetables rather than masking them.
One of the keys to a great potato salad is properly cooked potatoes. They should be fork tender so they absorb the dressing easily, but still firm enough to hold their shape after mixing. Allowing the potatoes to cool before combining everything also helps prevent the mayonnaise from becoming oily while keeping the finished salad creamy and smooth.
This homemade potato salad is easy to prepare ahead of time since the flavors continue to develop as it chills. Whether you’re making it for a holiday meal, barbecue, picnic, or simply serving it as a side for dinner, it’s a dependable recipe that’s both familiar and satisfying.
Ingredient Details
Potatoes:
The foundation of the salad, providing a soft, creamy texture while absorbing the dressing.
Goya Peas and Carrots:
Adds sweetness, color, and a variety of textures throughout the salad.
Goya Sweet Corn:
Brings extra sweetness and a pleasant pop of texture.
Mayonnaise: Creates the creamy dressing that coats every ingredient.
Water: Slightly loosens the dressing so it mixes evenly.
Granulated Sugar: Balances the savory ingredients with a subtle sweetness.
Pimento Peppers: Add fresh pepper flavor and a burst of color.
Parsley: Gives freshness and a mild herbal finish.
Garlic Powder: Adds gentle savory depth throughout the dressing.
Onion Powder: Provides mellow onion flavor without overpowering the salad.
Black Pepper: Adds mild warmth and balances the creamy dressing.
Salt: Enhances the flavors of every ingredient.
Red Pepper Flakes: Optional for a gentle hint of heat.
Ingredient Alternatives
Yukon Gold or russet potatoes can be used.
Fresh or frozen peas and diced carrots can replace the canned variety.
Frozen or canned sweet corn works equally well.
Greek yogurt or half mayonnaise and half sour cream can be used for a lighter dressing.
Fresh minced garlic and grated onion may be substituted for the powdered versions.
Fresh cilantro can replace parsley for a different flavor.
Sugar can be reduced or omitted if preferred.
If you enjoyed this recipe, you may also enjoy my recipe for CREAMY SWEET POTATO SALAD
Creamy Potato Salad
This creamy potato salad combines tender potatoes with Goya peas and carrots, sweet corn, and a lightly seasoned mayonnaise dressing. It's a simple, satisfying side that's perfect alongside grilled meats, baked chicken, seafood, or holiday favorites.
Ingredients
Instructions
- Peel, wash, and cut the potatoes into large chunks. Place them in a saucepan, cover with water, and bring to a boil over medium-high heat. Cook until the potatoes are fork tender but not falling apart, about 15 to 20 minutes. Drain well and allow them to cool completely.
- Once cooled, cut the potatoes into bite-sized cubes and place them in a large mixing bowl. Add the drained Goya Peas and Carrots and Goya Sweet Corn.
- In the same bowl, add the mayonnaise, water, granulated sugar, minced pimento peppers, parsley, garlic powder, onion powder, black pepper, salt, and red pepper flakes if using. Gently fold everything together until the potatoes and vegetables are evenly coated with the dressing without breaking up the potatoes too much.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to blend. Stir gently before serving and adjust the seasoning if needed.
Note
Chill the potato salad before serving for the best flavor and texture.
Avoid overcooking the potatoes to prevent a mushy salad.
Taste after chilling, as cold foods sometimes need a little extra salt.
Store covered in the refrigerator for up to 3 days.
Do not freeze, as the mayonnaise dressing may separate after thawing.
