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.
Servings 6
Calories 400kcal
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
NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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.