Description

Craving a classic, comforting side dish that’s perfect for picnics, barbecues, or family gatherings? Old Fashioned Potato Salad is the ultimate crowd-pleaser! This timeless recipe features tender potatoes, creamy mayonnaise, crunchy celery, and tangy sweet pickle relish, all mixed with hard-boiled eggs and savory seasonings for a nostalgic flavor. Ideal for summer cookouts, potlucks, or as a side to your favorite mains, this potato salad is simple to make and universally loved.

Ingredients

This potato salad comes together with ingredients that create a creamy, flavorful dish. Here’s what you need and why each matters:

Medium Potatoes (5): Provide the hearty, starchy base that holds up well in the salad.
Large Eggs (3): Add richness and a creamy texture when hard-boiled.
Chopped Celery (1 cup): Contributes crisp, fresh crunch.
Chopped Onion (½ cup): Adds sharp, savory flavor.
Sweet Pickle Relish (½ cup): Brings sweet-tangy balance and classic taste.
Mayonnaise (¼ cup): Creates the creamy, rich dressing base.
Prepared Mustard (1 tbsp): Adds a zesty, tangy kick.
Garlic Salt (¼ tsp): Infuses subtle garlic flavor and seasoning.
Celery Salt (¼ tsp): Enhances the celery flavor with a savory touch.
Ground Black Pepper (to taste): Provides a mild, spicy finish.

Substitutions and Variations

Potatoes: Use Yukon Gold for creamier texture or red potatoes for firmer, waxy results.
Eggs: Omit for egg-free or add an extra egg for richer flavor.
Mayonnaise: Swap for Greek yogurt, sour cream, or vegan mayo for lighter or dairy-free options.
Mustard: Use Dijon or spicy brown mustard for a different tang.
Pickle Relish: Substitute with chopped dill pickles or capers for a less sweet flavor.
Onion: Use red onion, green onions, or 1 tsp onion powder for milder flavor.
Gluten-Free: Naturally gluten-free; ensure mayonnaise, mustard, and relish are gluten-free.
Add-Ins: Mix in crumbled bacon, chopped dill, parsley, or paprika for extra flavor.

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Instructions

Cook the Potatoes:
- Bring a large pot of salted water (1 tbsp salt per gallon) to a boil.
- Add 5 medium potatoes (whole, unpeeled) and cook until tender but still firm, about 15 minutes. Test with a fork; they should pierce easily but not fall apart.
- Drain, cool under running water or in an ice bath, peel, and chop into ½-inch cubes.
Cook the Eggs:
- While potatoes cook, place 3 large eggs in a saucepan and cover with cold water.
- Bring to a boil over medium-high heat, then cover, remove from heat, and let stand in hot water for 10–12 minutes.
- Remove eggs, cool in an ice bath or under cold water, peel, and chop into small chunks.
Combine Ingredients:
- In a large mixing bowl, combine the chopped potatoes, chopped eggs, 1 cup chopped celery, ½ cup chopped onion, and ½ cup sweet pickle relish.
- Add ¼ cup mayonnaise, 1 tbsp prepared mustard, ¼ tsp garlic salt, ¼ tsp celery salt, and ground black pepper to taste.
- Gently mix until all ingredients are well coated and evenly distributed.
Chill and Serve:
- Cover the bowl and refrigerate the potato salad for 1–2 hours to let flavors meld (optional but recommended for best taste).
- Serve chilled or at room temperature, stirring gently before serving to refresh the creamy texture.

Cooking Tips

Potato Texture: Avoid overcooking potatoes to prevent a mushy salad; check at 12 minutes for doneness.
Cooling: Cool potatoes and eggs fully before mixing to prevent the mayonnaise from breaking or becoming watery.
Mix Gently: Fold ingredients carefully to keep potato cubes intact and avoid a mashed texture.
Adjust Creaminess: Add 1–2 tbsp more mayonnaise if the salad seems dry after chilling, or a splash of pickle juice for extra tang.
Taste and Season: Adjust salt, pepper, or mustard after mixing to suit your preference, as flavors intensify when chilled.