Old-Fashioned Potato Salad
Creamy Traditional Old-Fashioned Potato Salad
Ingredients:
2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes
3 large eggs
1 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
1/2 teaspoon sugar
1/2 teaspoon celery seed
1/2 cup celery, finely chopped
1/3 cup red onion, finely chopped
1/4 cup dill pickles or sweet relish
Salt and pepper to taste
Paprika for garnish (optional)
2 tablespoons chopped fresh parsley (optional)
Directions:
Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until fork tender, about 10-12 minutes.
Meanwhile, place eggs in a separate pot, cover with cold water, and bring to a boil. Once boiling, cover and remove from heat; let sit for 10-12 minutes. Then cool and peel.
Drain the cooked potatoes and let them cool slightly.
In a large bowl, combine mayonnaise, mustard, apple cider vinegar, sugar, celery seed, salt, and pepper. Mix well.
Chop the eggs and add them to the bowl along with celery, onion, and pickles or relish.
Gently fold in the cooled potatoes and mix until everything is well coated. Adjust seasoning if needed.
Cover and refrigerate for at least 1 hour before serving to let flavors meld. Garnish with paprika and parsley if desired.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes + chill time
Kcal: 320 kcal per serving | Servings: 6 servings
#potatosalad #oldfashionedrecipes #comfortfood #picnicrecipes #bbqsides #classicdishes #homemadesalad #southernsalad #easyrecipes #potatorecipes #eggsalad #familyfavorites #creamyrecipes #traditionalflavors #saladideas #mustardmayo #saladside #picnicfavorites #retrofood #memorablemeals
This Old-Fashioned Potato Salad is creamy, nostalgic, and the perfect side dish for your next picnic or BBQ!
Old-Fashioned Potato Salad
Creamy Traditional Old-Fashioned Potato Salad
Ingredients:
2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes
3 large eggs
1 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
1/2 teaspoon sugar
1/2 teaspoon celery seed
1/2 cup celery, finely chopped
1/3 cup red onion, finely chopped
1/4 cup dill pickles or sweet relish
Salt and pepper to taste
Paprika for garnish (optional)
2 tablespoons chopped fresh parsley (optional)
Directions:
Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until fork tender, about 10-12 minutes.
Meanwhile, place eggs in a separate pot, cover with cold water, and bring to a boil. Once boiling, cover and remove from heat; let sit for 10-12 minutes. Then cool and peel.
Drain the cooked potatoes and let them cool slightly.
In a large bowl, combine mayonnaise, mustard, apple cider vinegar, sugar, celery seed, salt, and pepper. Mix well.
Chop the eggs and add them to the bowl along with celery, onion, and pickles or relish.
Gently fold in the cooled potatoes and mix until everything is well coated. Adjust seasoning if needed.
Cover and refrigerate for at least 1 hour before serving to let flavors meld. Garnish with paprika and parsley if desired.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes + chill time
Kcal: 320 kcal per serving | Servings: 6 servings
#potatosalad #oldfashionedrecipes #comfortfood #picnicrecipes #bbqsides #classicdishes #homemadesalad #southernsalad #easyrecipes #potatorecipes #eggsalad #familyfavorites #creamyrecipes #traditionalflavors #saladideas #mustardmayo #saladside #picnicfavorites #retrofood #memorablemeals
This Old-Fashioned Potato Salad is creamy, nostalgic, and the perfect side dish for your next picnic or BBQ! 🥔🍴🌿
