This Old Fashioned Potato Salad recipe is my version of the classic American potluck dish. Tender potatoes with a creamy, perfectly seasoned dressing. This fail-proof recipe is one of my old favorites!
There are a lot of varieties of potato salad out there but this one is straight-up, old school, summer party in the backyard potato salad.
I grew up eating and LOVING my sister Barb’s potato salad and this recipe is a take-off on hers. I’ve made just a few slight modifications over the years and I’m happy to say that the result is wonderful.
Barb has a knack for potato salad; one of her many talents in the kitchen. She never measures anything so getting her pinned down on a recipe can be a bit difficult but I took it upon myself to press her on this one and thank goodness I did. It just can’t be beat!
This recipe includes what I think is the precise ratio of dressing to potatoes, a vital element to any good potato salad. Although I rarely measure my produce at the grocery store, I make an exception when buying potatoes to make this salad so I can get that perfect ratio every time.
The simple ingredients include 3 pounds cooked, cooled and chopped Yukon Gold potatoes, diced white onion, and diced celery. It’s important to dice the veggies to distribute all that flavor and get the appropriate texture in each bite. Once that is combined it’s tossed with the dressing and chopped hard-boiled eggs.
The Best Potatoes for Potato Salad
My sister always uses russet potatoes and although they are less expensive, I just can’t stress enough how fantastic Yukon Gold potatoes are for potato salad. So, so worth it.
There is no need to peel the potatoes before you boil them. Drop them into a big pot, cover them with water and bring it to a boil. Reduce the heat a little, cover the pot, and let the potatoes simmer at a low boil for 20 to 25 minutes, until tender but not falling apart. Drain off all the hot water and immediately rinse the potatoes in cold water until cool enough to handle. At this point, you can use paper towels to pull the peels right off. So much easier than peeling!
Potato Salad Dressing
The dressing is what really sets this apart as Old Fashioned Potato Salad. It consists of mayonnaise (the real stuff), a little yellow mustard (not too much!), sweet pickle relish, celery salt, a little regular salt, and fresh ground pepper. That golden hue you see in the image above is exactly what you want.
One of the areas I’ve strayed from Barb’s recipe is the sweet pickle relish. She adds an entire jar! I get that not all of you are as crazy about sweet pickles as we are so I’ve used just 3 tablespoons here which adds a mild, but not overwhelming sweetness to the salad. If you are not a fan, you can substitute dill pickle relish, but for me, it’s got to be sweet! You can also chop whatever type of pickles you like the most and use them instead of relish (try bread and butter pickles, yum!).
The chopped, hard-boiled eggs are added last and lightly tossed with the dressed salad.
Take a look at my detailed instructions for Perfect Easy to Peel Hard-Boiled Eggs and be sure to plan ahead so they’ll be ready to go.
Sprinkle it with a little paprika and refrigerate it for at least an hour to be sure it’s nice and chilled.
Be sure to check out the recipe card below for some variations on this recipe. It’s fun to mix things up a little!
More summer salad recipes:
Cowboy Pasta Salad | Belly FullCranberry Apple Coleslaw | Barefeet in the KitchenHomemade Three Bean Salad | Valerie’s KitchenCreamy Pecan Crunch Grape Salad | Wishes and DishesPizza Pasta Salad | Valerie’s Kitchen
Through this article, we hope to help you understand Old fashioned potato salad recipes