Old Fashioned Potato Salad
A creamy, flavorful, Old Fashioned Potato Salad made with potatoes, eggs, mayo, mustard, sweet relish, celery, and spices. Perfect for the upcoming cook-outs, picnics and summer parties. This traditional potato salad reminds me of the one I grew up on.
When summer approaches here in WV, this is a recipe that I find myself frequently making. This is the perfect side for burgers, hot dogs, sandwiches, steaks, chops, and ribs.
It is cool, full of flavor, and easy to transport to parties. Make this recipe a day ahead of time for the flavors to blend. Bacon, ham chunks, and even chopped up rotisserie chicken breast can be added to make it more like a main entree instead of just a side dish.
I use red skin potatoes or russet potatoes. If you are going to add bacon, the red skin ones really work the best. This is a more colorful potato salad.
Some of the other dishes that I like to serve with this at any cookout are: BAKED BEANS AND WIENERS DEVILED EGGS and hot dogs made with our HOMEMADE HOT DOG SAUCE.
HOW TO MAKE OLD FASHIONED POTATO SALAD:
INGREDIENTS:
- potatoes (russet, new baby white or baby red skins)
- eggs
- mayonnaise
- sweet relish (my husband loves this so I add extra)
- yellow mustard
- lemon juice
- kosher salt
- coarse black pepper
- celery
DIRECTIONS:
Peel potatoes, wash, and cut into 1- 1 1/2 inch cubes. Place in a medium size saucepan and cover with water. Bring to a boil, lower heat to medium, and cook until potatoes are fork tender but not overcooked and mushy. Drain water and place back in the saucepan to cool. (***If using red skin potatoes or new baby white potatoes, I do not peel them)
Place the eggs in a small saucepan, cover with water, and bring to a boil. Cook 8 minutes. Remove from the water and allow to cool. Peel the eggs. Chop 3 of the eggs; slice the remaining egg; set aside.
In a large mixing bowl, place the mayonnaise, mustard, lemon juice, salt, pepper, and celery. Stir together to combine all ingredients. I start with 1 cup of the mayonnaise and add more as needed. I also start with 1 Tablespoon of mustard and add to desired taste.
Add the potatoes and the chopped egg; fold carefully to combine with the other ingredients. Transfer to a serving dish. Garnish with sliced egg and refrigerate until ready to serve.
Old Fashioned Potato Salad is the perfect side to serve for Memorial Day and Fourth of July. I am also making it for a graduation party in a few weeks.
So many people have never had a homemade potato salad. They are used to buying it at a deli. The potato salad from a deli is good, but nothing compares to a homemade recipe.
This recipe can be doubled for a larger crowd. My husband and I are empty nesters, so I also created a scaled down recipe for this potato salad.
HERE is the link to the smaller recipe.
HELPFUL TIPS:
This potato salad tastes even better if it is made the day prior to serving so the flavors can blend. Stir gently prior to serving.
DO NOT overcook the potatoes or they will become mushy.
When making the potato salad, allow the potatoes to cool a little so they not become mushy. Blend with the other ingredients while they are slightly warm.
WHY PEOPLE LOVE THIS OLD FASHIONED POTATO SALAD:
It reminds everyone of growing up with their mother or grandmother’s recipe. No deli bought here!
It is the perfect side dish for so may occasions.
When you need to take a covered dish, place in an airtight container with a lid or wrap well and it is easy to transport.
FREQUENTLY ASKED QUESTIONS:
Can this be made ahead of time?
Yes, it actually tastes better if made the day prior to serving.
How do I store the leftovers?
Place potato salad in an airtight container or wrap tightly with Cling Wrap. Refrigerate for up to 4 days. I see that the internet states it will be safe up to 5 days, but I have never done this.
This post was shared on Sweet Little Bluebird Weekend Potluck.
OLD FASHIONED POTATO SALAD
Ingredients
- 6 large potatoes russet or 3 lbs baby red skins
- 4 eggs
- 1- 2 cups mayonnaise
- 1/2 cup sweet relish my husband loves this so I add 3/4 cup
- 1-2 Tablespoon mustard
- 1/2 teaspoon lemon juice
- 1 teaspoon kosher salt
- 1/4 teaspoon coarse black pepper
- 1/2 cup celery chopped
Instructions
- Peel potatoes, wash, and cut into 1- 1 1/2 inch cubes. Place in a medium size saucepan and cover with water. Bring to a boil, lower heat to medium, and cook until potatoes are fork tender but not overcooked and mushy. Drain water and place back in the saucepan to cool. Place the eggs in a small saucepan, cover with water, and bring to a boil. Cook 8 minutes. Remove from the water and allow to cool. Peel the eggs. Chop 3 of the eggs; slice the remaining egg; set aside.
- In a large mixing bowl, place the mayonnaise, mustard, lemon juice, salt, pepper, and celery. Stir together to combine all ingredients. I start with 1 cup of the mayonnaise and add more as needed. I also start with 1 Tablespoon of mustard and add to desired taste.
- Add the potatoes and the chopped egg; fold carefully to combine with the other ingredients. Transfer to a serving dish. Garnish with sliced egg and refrigerate until ready to serve.
Notes
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