The best old fashioned potato salad recipe featuring Russet potatoes, chopped celery, dill pickles, and red peppers. All topped off with a perfectly tangy potato salad dressing!
THE NOSTALGIA OF OLD FASHIONED POTATO SALAD
My grandmother used to whip up a potato salad the whole family adored. She brought a big bowl to almost every family barbecue or potluck gathering. And now, anytime the weather warms up and barbecue season clicks back into gear, I can’t help but daydream of her potato salad.
It was the old-fashioned kind, made with Russet potatoes, onions, celery, hard-boiled eggs and mayonnaise dressing. It was the really good kind.
TRY ADDING A SPECIAL TOUCH
I kept the basics of an old fashioned potato salad the same, but added a few special touches to amp things up. Add a little tang to your potato salad by drizzling some apple cider vinegar over the potatoes as soon as they finish boiling. Sneaking some yellow mustard into the mayonnaise dressing also amps up the flavor, and a few finely chopped dill pickles never hurt anybody. Certainly not a potato salad. However, if you aren’t the biggest fan of delicious tangy things, no worries. You can always just cut back on the quantity, or leave them out altogether.
Finely chopped bell peppers also make a nice addition to old fashioned potato salad, and add a lovely pop of color.
HOW TO MAKE POTATO SALAD
HOW TO PREPARE POTATOES FOR POTATO SALAD
Potato salad begins with chunks of potatoes. To easily cut the potatoes, cut them in half lengthwise and cut each half into thirds. Then you’ll simply boil the potatoes until fork-tender, drain and set aside until cooled. Actually, back that train up: While the potatoes are still warm and ready to absorb flavor, is the perfect time to douse them with vinegar for a little extra tang!
HOW TO MAKE POTATO SALAD DRESSING
Potato salad dressing is seriously easy to make. This is a mayonnaise-based potato salad, and to make the dressing you simply combine mayonnaise, a bit of mustard, salt, paprika, and pepper in a bowl. These are all very traditional ingredients for a potato salad dressing, but for a special added touch, try throwing in a little dill!
COMBINE POTATOES, CHOPPED VEGETABLES & POTATO SALAD DRESSING
Finely chopped vegetables are key in a potato salad. Once the potatoes have cooled completely, add those finely chopped veggies to the large bowl with the cooled potatoes, and the prepared dressing. Toss until combined, and you’re almost set!
ALLOW TIME TO CHILL
Potato salad should be served cold, so be sure and allow enough time for your old fashioned potato salad to chill! About three hours in the refrigerator will be perfect.
The best Southern potato salad featuring Russet potatoes, chopped celery, dill pickles, and red peppers, and topped off with a perfectly tangy potato salad dressing!
- 4 medium-sized Russet potatoes peeled and scrubbed clean
- 1 tablespoon apple cider vinegar
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 teaspoon Kosher salt
- 1 teaspoon dried dill (optional)
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 4 hard-boiled eggs chopped (optional)
- 1/2 cup finely chopped celery
- 1/3 cup + 1 tablespoon finely chopped dill pickles (optional)
- 1/4 cup finely chopped red bell pepper (optional)
- 2 tablespoon minced yellow onion
Cut the potatoes in half lengthwise and cut each half into thirds. Transfer potatoes to a large saucepan and cover with water by 1inch. Place over high heat and bring to a boil. Allow to boil for about 15 minutes, or until fork tender. Transfer the potatoes to a colander and strain thoroughly. Place in a large mixing bowl and sprinkle with vinegar and gently toss. Set aside to cool.
While the potatoes are cooling, make the dressing. In a small bowl, whisk together mayonnaise, mustard, salt, dill, paprika and pepper. Set aside until ready to use.
Scoop out about half of the potatoes, transfer to a smaller mixing bowl and using the back of a wooden spoon, or a potato masher, roughly mash and return to the large bowl, along with eggs, celery, pickles, bell pepper and yellow onion. Pour over the dressing and gently stir until well-combined. Cover and refrigerate for at least 3 hours, but preferably overnight. Serve and enjoy.
Makes 10-12 servings.