Old-Fashioned Potato Salad with Egg
The best Old-Fashioned Potato Salad featuring Russet potatoes, chopped celery, dill pickles, and red peppers, and topped off with a perfectly tangy potato salad dressing!
Servings: 10 Servings
Calories: 257kcal
Ingredients
- 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)
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 4 hard-boiled eggs chopped (optional)
- ½ cup finely chopped celery
- ⅓ cup + 1 tablespoon finely chopped dill pickles (optional)
- ¼ cup finely chopped red bell pepper (optional)
- 2 tablespoon minced yellow onion
Instructions
- 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.
Video
Nutrition
Calories: 257kcal | Carbohydrates: 16g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 84mg | Sodium: 484mg | Potassium: 414mg | Fiber: 1g | Sugar: 1g | Vitamin A: 320IU | Vitamin C: 9.9mg | Calcium: 30mg | Iron: 1.1mg