Best 6 Old Time Potato Salad Recipes

CONTEST-WINNING OLD-FASHIONED POTATO SALAD

Steps:

• Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

SOUTHERN POTATO SALAD

Steps:

• Add the potatoes to a large pot and cover with cold water. Set over high heat and cook just until fork tender. Be careful to keep an eye on the potatoes because if they overcook they will get mushy.
• When the potatoes are soft, drain them in a strainer and let them cool while you prepare the other salad ingredients.
• In a large mixing bowl add mayonnaise, yellow mustard, chopped pickles, sugar, apple cider vinegar, and garlic powder. Whisk to combine.
• Add the potatoes to the mixing bowl along with the diced hard-boiled eggs, green onions, and celery. Stir gently to combine.
• Taste and season with the desired amount of kosher salt and black pepper.

OLD FASHIONED POTATO SALAD

Steps:

• Add unpeeled potatoes to a deep pot that has a cover. Add enough water to cover the potatoes and place over HIGH heat. Bring water to a boil, reduce heat to MEDIUM, cover the pot and cook at a low boil for 20 to 25 minutes, or until tender when pierced with a sharp knife. Drain and immediately rinse potatoes with cold water until cool enough to handle. Use paper towels to pull the peels off the potatoes and chop into small pieces.
• Combine chopped potatoes, diced onion, and diced celery in a large mixing bowl. Season with ¼ teaspoon salt and toss to combine.
• In a small mixing bowl combine mayonnaise, mustard, celery salt, pepper, and pickle relish. Add to potato mixture and gently stir to combine. Fold in chopped hard-boiled eggs. Taste and season with additional salt and pepper, if needed.
• Sprinkle with paprika, cover and refrigerate for at least an hour or more.

BEST CLASSIC POTATO SALAD

Steps:

• Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
• Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
• Peel and chop eggs and set aside.
• Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
• Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.

MAMA'S OLD FASHIONED POTATO SALAD - DEE DEE'S

Steps:

• 1. Peel potatoes and cut into 1 inch cubes; place in a 5 quart pot, cover with water (I add some salt to water); boil for approximately 7 to 8 minutes (time may vary so check for firmness around 5 to 6 minutes, don't over cook and don't under cook, you don't want mashed potato salad and you don't want under cooked potatoes; drain and rinse in cold water; drain well.
• 2. While potatoes are draining and cooling off; combine chopped onion and eggs; set aside.
• 3. In a separate bowl, combine pickles, celery, salt and pepper, mustard and mayonnaise.
• 4. Once potatoes are cooled; add chopped onion and eggs; fold together gently; add mayonnaise mixture and combine gently with other ingredients; if salad seems like you don't need all the mayonnaise mixture; don't use it all, if salad seems to dry, add additional mayonnaise.
• 5. Garnish top with sliced boiled eggs and sprinkle with paprika if desired.
• 6. NOTE: This was an excellent choice for a side to go with https://www.justapinch.com/recipe/diane-smith/sweet-jalapeno-bourbon-ribs-dee-dees/pork and https://www.justapinch.com/recipe/diane-smith/sweet-cheese-biscuits-dee-dees/biscuits.
• 7. Pretty good with Crock Pot BBQ Chicken and some baked beans on the side...yum!!

OLD-FASHIONED POTATO SALAD

Steps:

• In a large pot, hard-boil the eggs. Drain and cool, then shell and dice the eggs.
• Dice the celery stalks, and place to the side with eggs.
• In a large pot, boil whole potatoes until fully cooked. Drain water. Let potatoes cool and then peel. In a large bowl crumble or mash potatoes.
• Add all remaining ingredients, including the eggs and celery, and mix. Serve immediately, or refrigerate until serving time.