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Key Points
- Classic Comfort: This potato salad recipe is a nostalgic dish, perfect for summer picnics, barbecues, and family gatherings.
- Creamy Dressing: The mayo-based dressing with mustard, pickle relish, and vinegar provides the perfect balance of tangy, sweet, and creamy flavors.
- Simple Ingredients: Potatoes, eggs, celery, onions, and mayo make up this easy-to-make dish that everyone will enjoy.
- Perfect Potatoes: Use waxy potatoes like red or Yukon Gold for the ideal texture that holds up well in the salad without becoming mushy.
- Make Ahead: This dish can be made ahead and refrigerated for 3-4 days, making it a convenient option for parties or gatherings.
Classic Old-Fashioned Potato Salad Recipe
Potato salad is a timeless dish that holds a special place in family gatherings and summer barbecues. The combination of tender potatoes, creamy mayonnaise, and tangy pickle relish makes this Old-Fashioned Potato Salad recipe a crowd-pleaser. Whether you’re serving it at a picnic or potluck, this recipe never goes out of style.
What Is Old-Fashioned Potato Salad?
Old-fashioned potato salad is a creamy, tangy dish that has been a staple in family kitchens for generations. It’s typically made with boiled potatoes, hard-boiled eggs, celery, and onions, dressed in a rich, mayonnaise-based sauce. This recipe offers a comforting taste of nostalgia and is perfect for any summer occasion.
Ingredients
| Ingredients | Quantity | Description |
|---|---|---|
| Potatoes | 3 pounds (about 1.36 kg) | Use waxy potatoes like red potatoes or Yukon Gold for the best texture. |
| Hard-Boiled Eggs | 6 | Adds richness and creaminess to the salad. |
| Celery, chopped | 3 stalks | Adds a refreshing crunch and light flavor. |
| Onion, chopped | 1 medium onion | Adds a sharp and aromatic flavor to the salad. |
| Mayonnaise | 1.5 cups | The creamy base that holds the salad together. |
| Mustard (Yellow or Dijon) | 1 tablespoon | Adds a tangy kick to balance the creaminess of the mayo. |
| White Vinegar | 2 tablespoons | For added acidity and flavor balance. |
| Sweet Pickle Relish or Dill Pickles | 2 tablespoons | Adds sweetness and tang for extra flavor. |
| Salt and Pepper | To taste | Season to taste for flavor balance. |
| Garlic Powder | 1 teaspoon | Adds a savory aroma to the dressing. |
For the Potato Salad:
- 3 pounds Yukon Gold potatoes (or red potatoes)
- 6 hard-boiled eggs, chopped
- 1 medium onion, finely diced
- 3 ribs celery, chopped
For the Dressing:
- 1 1/2 cups mayonnaise
- 1 tablespoon yellow mustard
- 2 tablespoons white vinegar
- 2 tablespoons sugar
- Salt and pepper, to taste
- 1/2 cup pickle relish (or chopped dill pickles)
- Optional: a pinch of garlic powder or paprika for extra flavor
Instructions
Cook the Potatoes: Wash the potatoes thoroughly, keeping the skin on. Boil them in salted water for about 10-15 minutes until tender but still firm.
Prepare the Other Ingredients: While the potatoes are cooking, boil the eggs and chop the celery, onion, and pickles.
Make the Dressing: In a separate bowl, mix mayonnaise, mustard, vinegar, and seasoning to taste.
Assemble the Salad: Once the potatoes have cooled, peel and chop them into cubes. Add them to a large bowl with the chopped eggs, celery, onions, and pickle relish. Pour the dressing over the ingredients and mix gently to combine. Adjust the seasoning as needed.
Chill and Serve: Cover the salad and refrigerate for a few hours to allow the flavors to meld together. Serve chilled for best results.
1. Prepare the Potatoes:
- Start by boiling the potatoes with their skins on in salted water. Cook them for about 10-15 minutes or until they’re tender but still firm. Once done, drain the potatoes and let them cool slightly. Peel and chop them into bite-sized pieces.
2. Prepare the Vegetables:
- While the potatoes are cooling, chop the celery, onion, and hard-boiled eggs.
3. Make the Dressing:
- In a bowl, combine mayonnaise, mustard, vinegar, sugar, and pickle relish. Stir until smooth. Season with salt, pepper, and optional spices like garlic powder or paprika for an extra flavor kick.
4. Assemble the Salad:
- In a large bowl, gently toss the cooked potatoes with the celery, onions, eggs, and dressing. Mix everything until well coated, ensuring the potatoes remain intact.
5. Chill and Serve:
- Refrigerate the salad for at least 2-3 hours before serving. This allows the flavors to meld together. Serve chilled for the best taste.
Tips for Perfect Potato Salad
- Choosing Potatoes: For the best texture, use waxy potatoes like Yukon Gold or red potatoes. They hold their shape and provide a creamy texture without getting mushy.
- Customizing the Dressing: If you prefer a tangier flavor, use Dijon mustard instead of yellow mustard, or swap pickle relish with chopped dill pickles for extra crunch and tang.
- Make-Ahead: This potato salad can be prepared in advance and stored in the refrigerator for up to 3-4 days. The flavors only get better with time!
Conclusion
This classic Old-Fashioned Potato Salad recipe is sure to become a family favorite at your next picnic, barbecue, or potluck. With creamy, tangy flavors and a perfect balance of textures, it’s a dish everyone will love.
FAQ
- Can I make this potato salad ahead of time? Yes, it can be prepared the day before your event. Simply store it in the fridge, and it will stay fresh for up to 3-4 days.
- Can I freeze potato salad? It’s not recommended to freeze potato salad as the mayonnaise-based dressing may change texture when thawed. It’s best served fresh or stored in the fridge.
- Can I add other ingredients to the potato salad? Yes, feel free to add extra ingredients like bacon, green onions, or pickled jalapeños for a twist on the classic.
