The potato salad recipe is for the traditional creamy potato salad, with eggs, celery, and relish. It’s perfect for making ahead to let the flavors develop.
There are many ways to make salad, but if you’re looking for a traditional, mayonnaise-based potato salad made with hard-boiled eggs, celery, and a little pickle relish for zing, you’ve landed on the right recipe.
With more than one thousand ratings and nearly a thousand reviews from our desire recipes community of home cooks, this recipe for Old-Fashioned Potato Salad is a proven winner. And it’s so easy to make using everyday ingredients.
I’ll show you how to make Old-Fashioned Potato salad, with loads of tips all along the way. Plus, I’ll share tips for storing and freezing salad. (Yes, you can freeze it).
How to Make Potato Salad?
Most of the work that goes into making this potato salad recipe is preparing the ingredients. After that, you simply combine them gently in a large bowl, cover, and chill to let the flavors develop.
What Goes Into Potato Salad?
The best potato salads are a balance of flavors and textures, where creamy, tangy, sweet, salty, tender, and crunchy meet in perfect harmony. Here are the ingredients for this top-rated potato salad recipe:
- Potatoes: It’s not salad without potatoes. This recipe calls for medium-size potatoes, or enough to serve eight. As far as what kind of potatoes to use for potato salad, I’ll cover that in the next section.
- Eggs: Hard-boiled eggs are a must-have for this kind of old-fashioned potato salad, but you can leave them out if you want to.
- Celery: Celery adds a crunchy element to balance the softer texture and creaminess of the potatoes.
- Onion: You can use any onion you like, including yellow, white, or red onions. Chop the onion into small, uniform pieces so no one bites into a big chunk of raw onion.
- Relish: Use your favorite sweet pickle relish. Some reviewers chopped up sweet gherkin pickles, or substituted relish or pickles that are less sweet.
- Mayonnaise: This is the creamy element that brings all the ingredients together. For best results, mix the mayonnaise, mustard, relish, and seasonings in a separate bowl. Give it a taste test and adjust the seasonings before adding to the potatoes, eggs, and onion.
- Mustard: Use your favorite mustard. Some reviewers like to use yellow mustard and some prefer Dijon.
- Seasonings: This recipe calls for garlic salt, celery salt, and ground black pepper to taste; some reviewers added extras like paprika and garlic powder. You can add minced herbs, too, like dill, chives, parsley, and tarragon.
What Potatoes Are Best for Potato Salad
The kind of potatoes you use will affect the texture of your potato salad. The recipe does not specify what kind of potatoes to use, but here are some guidelines to help you choose the best potatoes for potato salad so you get the results you’re looking for.
- Waxy potatoes, like red potatoes and fingerling potatoes, have a smooth texture and will hold their shape even after boiling. And with their thin, delicate skins, they might not even need peeling. Use waxy potatoes if you like firm potatoes in your salad.
- Starchy potatoes, like Idahos or Russets, break down when they’re boiled but their starchy texture soaks up dressing beautifully. Use starchy potatoes if you like softer creamier potatoes in your salad, but you’ll have to peel them because of their thicker skins.
- All-purpose potatoes, like Yukon Golds, hit the sweet spot between waxy and starchy potatoes, and are reliable choices for salad. How Long to Boil Potatoes for Potato Salad
This recipe for Old-Fashioned Potato Salad instructs you to boil unpeeled potatoes in salted water until they’re tender but still firm. You’ll drain them and let them cool a bit, then peel and chop into bite-sized pieces. (Boiling helps the potato skins slip off easily.)
Depending on how large your potatoes are, boiling could take between 10 to 15 minutes or more. Start testing for doneness at about 10 minutes by piercing a potato with a sharp paring knife. If it slides in easily to the center of the potato, it is cooked and ready to drain.
Cook’s Note
Potatoes have a very mild flavor on their own; that’s why you add salt to the boiling water. To add even more flavor to the boiled potatoes:
- Lay them out on a rimmed baking sheet after peeling and chopping.
- While they’re still warm, sprinkle them with a little vinegar, salt, and pepper.
- Let the potatoes cool until they’re not steaming anymore, then proceed with the rest of the recipe.
How to Store Potato Salad
Potato salad should be covered and stored in the refrigerator. Do not let salad sit at room temperature for more than two hours or even less on a warm day. If you’re serving potato salad at a picnic or BBQ, place the serving bowl in a bed of ice to keep it very cool.
How Long Does Potato Salad Last
Properly wrapped and chilled, potato salad will last in the refrigerator for three or four days.
Can You Freeze Potato Salad
Yes, you can freeze potato salad. For best results, cool it completely then spoon it into an airtight freezer bag and lay it flat. Squeeze out as much air as you can without crushing the potato salad. If you have a lot of salad to freeze, use two or more bags.
Thinner layers are best both for freezing and thawing. Properly frozen potato salad will last in the freezer for up to three months. Thaw in the refrigerator overnight. You might have to add a little more dressing before serving potato salad that has been frozen and thawed.
Ingredients
- 5 medium potatoes
- 3 large eggs
- 1 cup chopped celery
- ½ cup chopped onion
- ½ cup sweet pickle relish
- ¼ cup mayonnaise
- 1 tablespoon prepared mustard
- ¼ teaspoon garlic salt
- ¼ teaspoon celery salt
- ground black pepper to taste
Directions
- Gather all ingredients.
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.
- Drain, cool, peel, and chop potatoes.
- While potatoes cook, place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
- Remove from hot water, cool, peel, and chop eggs.
- Combine the potatoes, eggs, celery, onion, relish, mayonnaise, mustard, garlic salt, celery salt, and pepper in a large bowl. Mix well and refrigerate until chilled.
- Enjoy!
Recipe!
Old-Fashioned Potato Salad Recipe
Equipment
- pot
Ingredients
- 5 medium potatoes
- 3 egg
- 1 cup chopped celery
- 1/2 cup chopped onion
- 1/2 cup sweet pickle relish
- 1/4 cup mayonnaise
- 1 tbsp prepared mustard
- 1/4 tbsp garlic salt
- 1/4 tbsp celery salt
- ground black pepper to taste
Instructions
- Gather all ingredients.
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.
- While potatoes cook, place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to12
- Combine the potatoes, eggs, celery, onion, relish, mayonnaise, mustard, garlic salt, celery salt, and pepper in a large bowl. Mix well and refrigerate until chilled.
- Enjoy!