Transport yourself to the comforting embrace of classic flavors with Old-Fashioned Potato Salad. Start by boiling russet potatoes until tender yet firm, then cool and cube them. The key to this timeless recipe lies in the creamy dressing.
Whisk together mayonnaise, Dijon mustard, and a touch of apple cider vinegar for a rich and tangy base. Add finely chopped celery, red onions, and dill pickles for a delightful crunch and a hint of sharpness. Mix in hard-boiled eggs, cut into bite-sized pieces, to elevate the salad’s creaminess.
Season generously with salt and pepper, ensuring a well-balanced blend of flavors. Allow the potato salad to chill in the refrigerator for a few hours, letting the ingredients meld and intensify in taste. Garnish with a sprinkle of paprika or fresh chives for a final touch of color and flavor.
This Old-Fashioned Potato Salad is a versatile side dish, complementing barbecues, picnics, or family gatherings. Its creamy texture, combined with the classic combination of ingredients, evokes a sense of nostalgia and warmth. Embrace the simplicity and heartiness of this beloved recipe, perfect for any occasion where good food and fond memories are on the menu.
Old-Fashioned Potato Salad Recipe | S2Recipes
Details Old-Fashioned Potato Salad Recipes
Prep Time: 15 mins
Cook Time: 15 mins
Chill Time: 30 mins
Total Time: 1 hr
Servings: 8
Yield: 8 servings
Ingredients For Old-Fashioned Potato Salad Recipes
5 potatoes
3 eggs
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ cup mayonnaise
1 tablespoon prepared mustard
¼ teaspoon garlic salt
¼ teaspoon celery salt
ground black pepper to taste
Instructions: Old-Fashioned Potato Salad Recipes
Step 1: Gather all ingredients.
Step 2: Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.
Step 3: Drain, cool, peel, and chop potatoes.
Step 4: While potatoes cook, place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
Step 5: Remove from hot water, cool, peel, and chop eggs.
Step 6: Combine the potatoes, eggs, celery, onion, relish, mayonnaise, mustard, garlic salt, celery salt, and pepper in a large bowl. Mix together well and refrigerate until chilled.
I liked it a lot , but I added sprinkles of Red Wine Vinegar . It was excellent!! Everyone loved it . My name is Abby
I thought it was easy to follow!
Simple, and tasty!
My husband loves potato salad so thought I would try this recipe. The first time I made it as directed. The second time I added an extra egg and 3/4 cup of relish (my husbands request). It turned out really good and got rave reviews from the entire family.
Awesome, so easy and Deelish! To make it easy after removing the potatoes use same hot water to boil the eggs ( I used 3). Fresh parsley is a must and I used Mt Olives Dill Reslish. I used 3 Yukon Gold & 3 Reds and left skin on for texture and color.
I have made a similar recipe for years. I use small unpeeled Yukon Golds to lessen the cooking & cutting time. I do not add garlic salt or celery salt. I use stone ground mustard instead of prepared, and I add more mayo to make it creamier.
My new favorite! Didn't change anything!
I followed the recipe on the video but it tasted like mustard and nothing else.
It came out great. The only thing I did differently was added fresh fried bacon cut up into bits.
All Nutrifacts of Old-Fashioned Potato Salad Recipes
