Salads are simply the best! You can make them in a heartbeat and they taste amazing when kept long. The same thing I can say with this Old-Fashioned Potato Salad. It’s a no-fuss, it tastes superb, and perfect not only as a side dish but as the main entree. I am pretty sure everyone will love the creamy, smooth texture of this salad. This is a must-try and a must-have!
Prep time: 20 min | Cooking: 10 min | Additional: 6 hrs | Total: 6 hrs 30 min | Servings: 20 | Yield: 20 servings
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
5 lbs red potatoes, chopped
3 cups mayonnaise
2 cups finely chopped pickles
(5) eaches hard-cooked eggs, chopped
½ cup chopped red onion
½ cup chopped celery
3 tablespoons prepared mustard
1 tablespoon apple cider vinegar
1 teaspoon salt, or to taste
½ teaspoon ground black pepper
How to make Old-Fashioned Potato Salad
Step 1: In a large pot, place the potatoes and pour enough salted water to cover the potatoes. Bring it to a boil, then, adjust the heat to medium-low and simmer for approximately 10 minutes until tender.
Step 2: Once tender, drain the potatoes. Put them back into the pan and sprinkle with salt. Set aside to dry.
Step 3: Meanwhile, combine the mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, a teaspoon salt, and pepper in a large bowl. Mix well, then, fold in the potatoes.
Step 4: Place inside the fridge to chill for at least 6 hours or overnight before serving.
Notes:
You can add four strips of sliced and cooked bacon or a cup of diced ham for variety.
When in the fridge, potato salad can stays for about a week. Just make sure to put the salad in a sealed container and it stays cold.
This old-fashioned Potato Salad can be made ahead as long as you keep it covered and it stays cool. It will taste better the longer the ingredients blend.
Nutrition Facts:
Per Serving: 338.8 calories; 53.5 mg cholesterol; 538.1 mg sodium; 4.1 g protein; 20.4 g carbohydrates
Ingredients
- 5 lbs red potatoes, chopped
- 3 cups mayonnaise
- 2 cups finely chopped pickles
- (5) eaches hard-cooked eggs, chopped
- ½ cup chopped red onion
- ½ cup chopped celery
- 3 tablespoons prepared mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt, or to taste
- ½ teaspoon ground black pepper
Instructions
Step 1: In a large pot, place the potatoes and pour enough salted water to cover the potatoes. Bring it to a boil, then, adjust the heat to medium-low and simmer for approximately 10 minutes until tender.
Step 2: Once tender, drain the potatoes. Put them back into the pan and sprinkle with salt. Set aside to dry.
Step 3: Meanwhile, combine the mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, a teaspoon salt, and pepper in a large bowl. Mix well, then, fold in the potatoes.
Step 4: Place inside the fridge to chill for at least 6 hours or overnight before serving.
Notes:
You can add four strips of sliced and cooked bacon or a cup of diced ham for variety.
When in the fridge, potato salad can stays for about a week. Just make sure to put the salad in a sealed container and it stays cold.
This old-fashioned Potato Salad can be made ahead as long as you keep it covered and it stays cool. It will taste better the longer the ingredients blend.
