This old-fashioned recipe for Easy Potato Salad has probably been passed down by our grandmas for generations. It’s a summer classic destined for backyard barbecues, family celebrations, and picnics.
I’d probably eat (and enjoy) any potato salad you put in front of me, but this is the one that makes my heart sing. I love chunks of potatoes paired with hard-boiled eggs and celery, all coated in a dressing that is creamy and flavorful.
It’s the classic American potato salad, and it’s as good as your mom made but better than you remember. Try it at your next picnic or barbecue – you’ll love it!
At a Glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.
Potato salad should not sit out at room temperature longer than 2 hours. According to the USDA, “If the potato salad was held in excess of 41°F for over two hours, then discard.” It’s better to be safe than sorry.
- Place potatoes into a large pot and cover with salted water; bring to a boil. …
- Stir together mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, salt, and pepper in a large bowl. …
- Chill potato salad in the refrigerator for at least 6 hours to overnight before serving.
Easy Potato Salad
This old-fashioned recipe for Easy Potato Salad has probably been passed down by our grandmas for generations. It’s a summer classic destined for backyard barbecues, family celebrations, and picnics.
Prep: 30min
Total: 45min
Yield: 10
Serving Size: 1 cup
Nutrition Facts: calories 395 kcal, servingSize 1 cup, Carbohydrate 28 g, Protein 7 g, Fat 29 g, Saturated Fat 5 g, Trans Fat 0.1 g, Cholesterol 126 mg, Sodium 282 mg, Fiber 3 g, Sugar 4 g, unSaturated Fat 23 g
Ingredients:
- 3 pounds potatoes (peeled and cut into 3/4-inch chunks (see note 1))
- Salt and freshly ground black pepper
- 1 1/2 cups mayonnaise
- 2 tablespoons granulated sugar
- 2 tablespoons white vinegar
- 1 tablespoon yellow mustard ((see note 2))
- 1 teaspoon garlic powder
- 1/2 medium onion (minced (about 1 cup))
- 2 ribs celery (thinly sliced)
- 6 hard-boiled eggs (peeled and chopped)
- paprika (for garnish)
Instruction:
- In a large pot, add potatoes, 1 tablespoon salt, and enough water to cover. Bring to boil, reduce heat, and simmer until potatoes are tender, about 10 minutes. Drain well and cool slightly.
- Meanwhile, in a small bowl whisk together mayonnaise, sugar, vinegar, mustard, and garlic powder.
- In a large bowl, add potatoes, onion, celery, and chopped eggs. Add mayonnaise mixture and stir to combine.
- Season to taste with salt and pepper (I like 1 1/2 teaspoons salt and 3/4 teaspoon pepper). Garnish with paprika.
Make Easy Potato Salad For Your Next Cookout | Perfect Balance of Mayo, Sour Cream, & Mustard!
FAQ
What is in old fashioned potato salad?
How do you make Paula Deen’s potato salad?
- 1 (3-pound) bag small red potatoes, quartered.
- ½ cup mayonnaise.
- ½ cup sour cream.
- 1 tablespoon minced fresh dill.
- 1 teaspoon salt.
- 1 teaspoon ground black pepper.
- 10 slices bacon, cooked until crisp and crumbled.
- 5 hard-cooked eggs, peeled and chopped.
How does Rachael Ray make potato salad?
- Cover potatoes with stock and enough water to cover the potatoes by 1-inch. Bring to a boil and cook potatoes 12 to 15 minutes until tender. …
- Combine the scallions, celery, vinegar, sugar, horseradish and olive oil in a small bowl. …
- Season the salad with celery seed, dill, salt and pepper.
How to keep potatoes from falling apart when making potato salad?
