Made with potatoes, eggs, mayo, mustard, celery, and spices, this Old-Fashioned Potato Salad is creamy and flavorful. Perfect for upcoming summer get-togethers like barbeques, picnics, and parties. My childhood dish was very similar to this standard potato salad. This traditional potato salad is creamy and full of flavor, yet it only requires a few simple ingredients.
It goes great with grilled meats like steak, ribs, burgers, and hot dogs. It’s delicious, simple, and perfect for potlucks or other get-togethers. The flavors in this dish benefit from being made a day in advance and sitting in the fridge. To make it more substantial as a meal than a side, add in some bacon, ham, or chopped rotisserie chicken breast.
Ingredients:
5 pounds of chopped red potatoes
Mayonnaise to the tune of 3 cups
Pickles, enough to fill 2 cups of chopped form
Cubed hard-cooked eggs, five (5) servings
12 cup of finely minced red onion
1/2 a cup of chopped celery
Three Tablespoons of Mustard, Already Prepared
1 tbsp cider vinegar made from apples
SALT: 1 tsp (or to taste)
Half a teaspoon of black pepper, ground
Instructions:
Put the potatoes in a large pot and cover them with salt water. Bring this to a boil. Simmer on low heat for about ten minutes, or until tender. Drain. Transfer washed potatoes back into the dry pot while you prepare the dressing. Add some salt.
Mix mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, a teaspoon of salt, and pepper together in a large bowl. Mix the mayonnaise and potatoes together. Be sure to chill the dish for at least six hours, preferably overnight, before serving.
Notes
To spice things up, throw in four cooked bacon slices or a cup of diced ham.
A well-sealed potato salad will keep in the fridge for about a week. Keep the temperature low.
Old-Fashioned Potato Salad can be cooked up to one day in advance, as long as it is kept covered and cooled. The better the flavor, the longer the ingredients are allowed to marinate.