Creamy, old fashioned potato salad is the perfect side dish to serve at potlucks and summer barbecues.
What would a summer barbecue be without a big bowl of old fashioned potato salad? This classic potato salad is one of the easiest side dishes that you can make for a summer party.
Best of all, because it uses the same ingredients as macaroni salad, you can easily make the two dishes at once. Talk about saving time.
And, you’ll also save money by making sure all your ingredients are used up.
This is a great starter recipe. Potato salad is something you can alter in so many different ways.
For example, if you want to add a bit of mustard for tang, you can do it.
Love bacon? Why not add some chopped bacon?
Sunflower seeds are another great addition.
Potatoes work well with so many different flavors that it’s hard to go wrong.
But, you can totally just serve up this old fashioned potato salad as it is as well and your guests will love it.
Old Fashioned Potato Salad Ingredients
Begin by gathering your ingredients. For this recipe you will need:
- 5 lb bag of potatoes (white or red)
- 4-5 Stalks of celery, chopped
- 1 sweet onion, diced
- 5-6 hard boiled eggs, chopped
- 1-2 cups Mayonnaise
- ½-1 cup sweet relish
- Old Bay Garlic & Herb
- Parsley flakes
You will notice that I didn’t include exact measurements for some of the ingredients in the instructions. That is because you may add more or less depending on your preference.
How to Make Old Fashioned Potato Salad
Start by washing and placing your unpeeled potatoes into a large pot. Boil potatoes gently until they are tender when pierced with a fork (about 8-12 minutes). Strain potatoes and set aside to cool.
Once potatoes are cool enough to touch, gently peel their skin off. Then set potatoes aside to continue to cool. I usually pop them into the fridge to speed up the process.
When potatoes are completely cooled, dice them into 1 inch pieces and place in a large mixing bowl.
Add remaining ingredients and stir gently to combine. Be careful to avoid stirring too hard because it will cause your potatoes to break.
Allow potato salad to rest in refrigerator for at least one hour for flavors to combine before serving.
I usually just make a big batch of this old fashioned potato salad the night before I plan on serving it so that it can sit in the fridge overnight, allowing the flavors to combine to the max. Yum!
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