Description

Craving a creamy, comforting side dish that’s a staple at every picnic and barbecue? What if you could whip up a classic potato salad with tender potatoes, hard-boiled eggs, and a tangy dressing in just an hour? Say hello to Old Fashioned Potato Salad! This timeless recipe combines boiled potatoes, chopped eggs, celery, and onions with a creamy mayonnaise-mustard dressing, accented by sweet pickle relish.

Ingredients

For the Salad

Medium Potatoes (5): Provide the starchy, tender base; Yukon Gold or russets work well.
Large Eggs (3): Add creamy richness and protein.
Celery (1 cup, chopped): Brings crisp texture and mild flavor.
Onion (½ cup, chopped): Adds sharp, savory depth.
Sweet Pickle Relish (½ cup): Contributes sweet-tangy flavor and a bit of crunch.

For the Dressing

Mayonnaise (¼ cup): Creates a creamy, rich dressing base.
Prepared Mustard (1 tbsp): Adds tangy, spicy warmth.
Garlic Salt (¼ tsp): Enhances flavor with a hint of garlic.
Celery Salt (¼ tsp): Complements the celery with subtle seasoning.
Ground Black Pepper (to taste): Provides a mild, peppery kick.

Substitutions and Variations

Potatoes: Use red potatoes (waxy, less starchy) or fingerlings for a firmer texture; sweet potatoes add a unique twist.
Eggs: Omit for egg-free or replace with crumbled tofu for vegan.
Celery: Swap with chopped bell peppers, cucumber, or pickles for different crunch.
Onion: Use green onions, red onion, or 1 tsp onion powder for milder flavor.
Sweet Pickle Relish: Replace with dill relish, chopped pickles, or capers for a less sweet taste.
Mayonnaise: Use Greek yogurt, sour cream, or vegan mayo for dietary needs; adjust mustard for balance.
Mustard: Swap with Dijon, spicy brown mustard, or ½ tsp mustard powder for varied heat.
Garlic Salt: Substitute with ⅛ tsp garlic powder plus ⅛ tsp salt.
Celery Salt: Replace with regular salt or ⅛ tsp celery seed plus ⅛ tsp salt.
Vegetarian/Vegan Option: Omit eggs, use vegan mayo, and ensure relish is vegan; add chickpeas for protein.
Gluten-Free: Naturally gluten-free; ensure mayonnaise, mustard, and relish are gluten-free.

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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 firm, about 15 minutes, testing with a fork.
- Drain, cool under running water or in an ice bath for 5–10 minutes, then peel and chop into ½-inch cubes.
- Tip: Start potatoes in cold water for even cooking; cool quickly to prevent mushiness.
Cook the Eggs:
- While potatoes cook, place 3 large eggs in a small saucepan and cover with cold water.
- Bring to a boil over medium-high heat, then cover, remove from heat, and let stand for 10–12 minutes.
- Transfer eggs to a bowl of ice water to cool for 5 minutes, then peel and chop into chunks.
- Tip: Use eggs that are 7–10 days old for easier peeling; roll gently on a counter to crack shells.
Prepare the Vegetables:
- Chop 1 cup celery and ½ cup onion into small, uniform pieces (about ¼-inch dice).
- Measure ½ cup sweet pickle relish, draining excess liquid if needed.
- Tip: Chop vegetables finely for even distribution; pat relish dry with a paper towel to avoid a watery salad.
Make the Dressing:
- In a small bowl, combine ¼ cup mayonnaise, 1 tbsp prepared mustard, ¼ tsp garlic salt, ¼ tsp celery salt, and ground black pepper to taste.
- Stir until smooth, about 30 seconds.
- Tip: Taste dressing and adjust mustard or salt for preference; add 1 tsp vinegar for extra tang if desired.
Combine Ingredients:
- In a large mixing bowl, combine chopped potatoes, chopped eggs, celery, onion, and sweet pickle relish.
- Add the dressing and gently fold with a spatula until well combined, about 1–2 minutes, being careful not to mash the potatoes.
- Tip: Mix gently to maintain potato chunks; add dressing gradually to control creaminess.
Chill and Serve:
- Cover the bowl and refrigerate the potato salad for at least 30 minutes (or up to 4 hours) to meld flavors.
- Stir gently before serving to redistribute dressing, and serve chilled with a sprinkle of paprika or fresh parsley for garnish.
- Pair with grilled meats, sandwiches, or iced tea for a complete meal.
- Tip: Chill in a shallow bowl for faster cooling; taste before serving and add a pinch of salt if needed.