I grew up eating my grandma’s old-fashioned potato salad recipe and there’s nothing better. I’ve tried a dozen different recipes and Ina Garten’s French potato salad with fresh herbs is a close second. But this old-fashioned potato salad recipe remains my favorite.
Old-Fashioned Potato Salad Shortcuts
If you’re a busy parent, the idea of making a potato salad with all the fussy ingredients might sound like a hard pass. But these are the shortcuts I use to make it more doable. To knows about the health benifit of sweet potatoes go through the site.
- Blitz the onion and celery in a small food processor (For a more kid-friendly update: use a cheese grater to shred the onions into pieces so small, no one will find them. Only the savory taste remains.)
- Instead of chopping whole dill pickles, use dill pickle relish. Or if you’re already using the food processor, blitz them too
- Buy already hard-boiled (and peeled) eggs at the grocery store
- Make your potato salad ahead of time. Old-fashioned potato salad like this actually tastes even better after a day or two in the fridge.
Old-Fashioned Potato Salad
This recipe makes a huge batch, perfect for feeding a crowd.
Ingredients
- 8–10 russet potatoes, peeled and sliced into 1-inch chunks
- 2 tablespoons salt + 2 teaspoons salt
- 1 teaspoon pepper
- 1 cup real mayonnaise
- 1/2 red onion, chopped finely or shredded (with a cheese grater)
- 3/4 cup dill pickle relish
- 4 stalks of celery, diced
- 1/3 cup mustard
- 4 hard-boiled eggs, peeled and diced
- paprika for garnish
- fresh dill for garnish
Instructions
- Cook the potatoes. Peel and cut the potatoes into 1-inch bites. Place in a large pot and cover with water so the potatoes are submerged by 2-3 inches. Add 2 tablespoons salt. Bring to a boil. When the water starts to boil, turn the heat down and simmer for about 15 minutes, until the potatoes are tender when you poke them with a fork. Drain the water.
- Meanwhile prep the dressing: Find a big serving bowl (I like the kind with a lid) and add the mayonnaise, mustard, relish, red onion, celery, 2 teaspoons of salt and 1 teaspoon of pepper plus eggs. Stir.
- Combine and chill. When the potatoes are soft to the touch of a fork, carefully drain the water. Add the potatoes to the big bowl with your dressing and GENTLY stir. I like to use either a silicone spatula or a big serving spoon. Sprinkle with paprika and fresh dill and store in the fridge for at least 4 hours.
Are Potatoes Good for You?
Potatoes get such a bad rap. They’re actually really nutritious, especially when you eat them as anything other than a French fry! Here’s what you’ll get from one serving:
- 25% of daily potassium
- 35% of daily vitamin C
- 30% of daily vitamin B6
- 4 grams of fiber
- 5 grams of protein
Experts at the Cleveland Clinic also say that potato peels contain a lot of the potato’s fiber, so it’s best to eat those as often as possible. While peels aren’t part of this old-fashioned potato salad recipe, here are a few of my family’s favorite ways to eat potatoes, skin and all!
The Best Baked Potato Recipe You’ll Ever Try
Slow Cooker Potato Soup (No Need to Peel the Potatoes!)
Fast & Easier Scalloped Potatoes, a Jamie Oliver Recipe Makeover
We made this last week and it was such a hit. SO yummy!