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Adjust Servings:
5 lbs Peeled & Cubed Yukon Gold Potatoes
1 Small Diced Sweet Onion
6 Hard Boiled Eggs
1/4 Cup Diced Sweet Dill Pickles
1/2 Cup Dill Relish
1 Cup Diced Celery
1 1/2 Cups Mayonnaise
2 Tbsp Yellow Mustard
Salt & Pepper to Taste
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.

Old Fashioned Potato Salad

Posted By Chef Rodney on May 29th, 2018 under Salads

Everything in moderation.

— Giada De Laurentiis
  • 45 min
  • Serves 12
  • Easy
  • (1 votes, avg. 4 out of 5)


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 it’s 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. And 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 want but you can add another ½ Cup or so to your personal liking. Nothing fancy with this Potato Salad, just a good Old Fashioned Potato Salad that you must bring to your next BBQ.

If you prefer a good Macaroni Salad instead of Potato Salad, make sure you try this recipe: Hot Rod’s Macaroni Salad


How to Make this Recipe


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.

Chef's Notes

- Make sure you don’t overcook or undercook the potatoes!

Reviews for this Recipe

Average Rating:
Total Reviews: 1

This potato salad is really good. I like the dill relish and dill pickles in it.

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