I think we can all agree that Potato Salad is a must at any BBQ, especially Memorial Day or July 4 BBQ’s. Just like its close cousin the Macaroni Salad, there’s always a debate on how wet/dry the salad should be. This Old Fashioned Potato Salad strikes a nice balance between the two.
You can easily control the “wetness” by the amount of mayo you add to the potato mixture. Personally, I found that 1 ½ Cups of mayo gave me the consistency I wanted but you can add another ½ Cup or so to your personal liking. Nothing fancy with this Old Fashioned Potato Salad, just a classic Potato Salad that you must bring to your next BBQ.
For more great recipes with Hard-Boiled Eggs, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Old Fashioned Potato Salad recipe (see recipe card for quantities): Potatoes, Sweet Onion, Hard Boiled Eggs, Sweet Dill Pickles, Dill Relish, Celery, Mayonnaise, Yellow Mustard, Salt & Pepper and Paprika.
🥣 How to Make Old Fashioned Potato Salad
Boil the peeled and cubed potatoes in a 5-quart pot with a little salt added to the water. Boil for approximately 7 to 8 minutes (check for firmness around the 5-minute mark).
Drain well and rinse in cold water so the potatoes stop cooking.
In a small bowl, combine chopped onion and eggs. Set aside. In a separate bowl, combine pickles, celery, salt and pepper, mustard and mayonnaise.
Once potatoes are cooled, fold in chopped onions and eggs. Add mayonnaise mixture to potato mixture and combine gently. At this point, if the salad seems dry, you can add additional mayonnaise.
Garnish top with slices of hard-boiled eggs and sprinkle with paprika, if desired.
Old Fashioned Potato Salad
Ingredients
- 5 lbs Yukon Gold Potatoes, Peeled & Cubed
- 1 Small Sweet Onion, Diced
- 6 Hard-Boiled Eggs
- ¼ Cup Sweet Dill Pickles, Diced
- ½ Cup Dill Relish
- 1 Cup Celery
- 1 ½ Cups Mayonnaise
- 2 tablespoon Yellow Mustard
- Salt and Pepper, To Taste
- Paprika
Instructions
- Boil the peeled and cubed potatoes in a 5 quart pot with a little salt added to the water. Boil for approximately 7 to 8 minutes (check for firmness around the 5 minute mark).
- Drain well and rinse in cold water so the potatoes stop cooking.
- In a small bowl, combine chopped onion and eggs. Set aside. In a separate bowl, combine pickles, celery, salt and pepper, mustard and mayonnaise.
- Once potatoes are cooled, fold in chopped onions and eggs. Add mayonnaise mixture to potato mixture and combine gently. At this point if the salad seems dry, you can add additional mayonnaise.
- Garnish top with slices of hard boiled eggs and sprinkle with paprika, if desired.
Notes
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Sharon
I made this potato salad for a birthday party. I could not find celery that was to my liking, so I substituted with radishes which also gave it colour. It was a great hit and even the 3 and 5 year old kids loved it. Will definately make it again.