What not to do when making potato salad?

Mistakes That Could Be Ruining Your Potato Salad Starting The Spuds In Hot Water. Forgetting To Salt The Water. Not Getting The Cook Time Right. Rushing To Dress The Potatoes. Other Potential Potato Salad Ruiners. Jun 24, 2023

How to make potato salad Martha Stewart?

Directions Put potatoes in a large pot of salted water; bring to a boil. Cook until just tender, 20 to 25 minutes. Drain; let cool. Stir together mayonnaise, lemon juice, mustard, and dill; season with salt and pepper. Peel potatoes; cut into 1-inch chunks. Fold into mayonnaise mixture. Feb 25, 2021

Is it better to boil potatoes whole or cut up for potato salad?

Always cut up the potatoes into a dice before boiling them . If you boil the potatoes whole, the exterior of the potato will get too soft and crumbly before the interior has a chance to cook through. Best potatoes for potato salad? Russet, Yukon Gold, or red potatoes (new potatoes) are all excellent for potato salad.

Should you rinse potatoes in cold water after boiling for potato salad?

Rinsing potatoes helps remove excess starch, so it is recommended to rinse the potatoes before cooking. To ensure even more starch is out of the way, it's recommended that they even be quickly rinsed after boiling. We recommend using hot water for rinsing after boiling and cold water prior to boiling .

Do you have to let potatoes cool before making potato salad?

Let the potatoes cool for at least 30 minutes to ensure the mayo doesn't become oily when mixed into the salad.

What goes bad in potato salad first?

But the truth is, mayonnaise isn't your main concern when it comes to spoilage . The actual culprit is the potatoes. Yes, it's true!

How to make a potato salad Jamie Oliver?

Method Gently boil the potatoes in salted water until tender. Drain and leave to cool slightly. Whisk the mustard with the vinegar and slowly add the olive oil. ... Slice the cooked potatoes in half and dress with the shallot and parsley vinaigrette.

Why don't you peel potatoes for potato salad?

The skin on a potato adds a nice texture and flavor to the potato salad and it's also the healthiest part .

Why does my potato salad get watery overnight?

Potatoes can retain moisture . To prevent this, drain the potatoes very well in a colander or pot. Allow all the steam to escape the potatoes before mixing them with the dressing and other ingredients.

Does potato salad contain vinegar?

All you need is four ingredients for this simple potato salad recipe: scallions, mayonnaise, white-wine vinegar , and Yukon gold potatoes.

How to keep potatoes from falling apart when making potato salad?

Don't Undercook (or Overcook) the Potatoes Poke them with a fork after the water has boiled for 5 minutes (or, if steaming, after 15 minutes). Don't wait until they fall apart when pierced with a fork.

What does Rachael Ray use to mash potatoes?

Mash potatoes with half-and-half or milk using a potato masher . Add in the cream cheese and smash until the cheese melts into the potatoes. Add chives or scallions. Season with salt and pepper, to your taste.

What is the recipe for Rachael Ray's smashed potatoes?

When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit. Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Then add chives and scallions and season with salt and pepper, to your taste.

Old Fashioned Potato Salad Recipe - Valerie's Kitchen (2024)

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This Old Fashioned Potato Salad recipe is my version of the classic American potluck dish. Tender potatoes with a creamy, perfectly seasoned dressing. This fail-proof recipe is one of my old favorites!

Old Fashioned Potato Salad Recipe - Valerie's Kitchen (1)

There are a lot of varieties of potato salad out there but this one is straight-up, old school, summer party in the backyard potato salad.

I grew up eating and LOVING my sister Barb’s potato salad and this recipe is a take-off on hers. I’ve made just a few slight modifications over the years and I’m happy to say that the result is wonderful.

Barb has a knack for potato salad; one of her many talents in the kitchen. She never measures anything so getting her pinned down on a recipe can be a bit difficult but I took it upon myself to press her on this one and thank goodness I did. It just can’t be beat!

Old Fashioned Potato Salad Recipe - Valerie's Kitchen (2)

This recipe includes what I think is the precise ratio of dressing to potatoes, a vital element to any good potato salad. Although I rarely measure my produce at the grocery store, I make an exception when buying potatoes to make this salad so I can get that perfect ratio every time.

Potato Salad Ingredients

Old Fashioned Potato Salad Recipe - Valerie's Kitchen (3)

The simple ingredients include 3 pounds cooked, cooled and chopped Yukon Gold potatoes, diced white onion, and diced celery. It’s important to dice the veggies to distribute all that flavor and get the appropriate texture in each bite. Once that is combined it’s tossed with the dressing and chopped hard-boiled eggs.

The Best Potatoes for Potato Salad

My sister always uses russet potatoes and although they are less expensive, I just can’t stress enough how fantastic Yukon Gold potatoes are for potato salad. So, so worth it.

There is no need to peel the potatoes before you boil them. Drop them into a big pot, cover them with water and bring it to a boil. Reduce the heat a little, cover the pot, and let the potatoes simmer at a low boil for 20 to 25 minutes, until tender but not falling apart. Drain off all the hot water and immediately rinse the potatoes in cold water until cool enough to handle. At this point, you can use paper towels to pull the peels right off. So much easier than peeling!

Old Fashioned Potato Salad Recipe - Valerie's Kitchen (4)

Potato Salad Dressing

The dressing is what really sets this apart as Old Fashioned Potato Salad. It consists of mayonnaise (the real stuff), a little yellow mustard (not too much!), sweet pickle relish, celery salt, a little regular salt, and fresh ground pepper. That golden hue you see in the image above is exactly what you want.

One of the areas I’ve strayed from Barb’s recipe is the sweet pickle relish. She adds an entire jar! I get that not all of you are as crazy about sweet pickles as we are so I’ve used just 3 tablespoons here which adds a mild, but not overwhelming sweetness to the salad. If you are not a fan, you can substitute dill pickle relish, but for me, it’s got to be sweet! You can also chop whatever type of pickles you like the most and use them instead of relish (try bread and butter pickles, yum!).

Old Fashioned Potato Salad Recipe - Valerie's Kitchen (5)

The chopped, hard-boiled eggs are added last and lightly tossed with the dressed salad.

Take a look at my detailed instructions for Perfect Easy to Peel Hard-Boiled Eggs and be sure to plan ahead so they’ll be ready to go.

Old Fashioned Potato Salad Recipe - Valerie's Kitchen (6)

Sprinkle it with a little paprika and refrigerate it for at least an hour to be sure it’s nice and chilled.

Be sure to check out the recipe card below for some variations on this recipe. It’s fun to mix things up a little!

More summer salad recipes:

Old Fashioned Potato Salad

4.73 from 66 votes

Course: Salad, Side Dish

Cuisine: American

Author: Valerie Brunmeier

Keyword: old fashioned potato salad, potato salad recipe

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Ingredients

▢ 3 pounds Yukon Gold potatoes
▢ ¾ cup diced white onion
▢ 2 stalks celery, diced
▢ 4 hard-boiled eggs, diced

For the Dressing

▢ 1 ½ cups mayonnaise
▢ 3 tablespoons sweet pickle relish, (see Notes below for alternate choices)
▢ 1 tablespoon yellow mustard
▢ ½ teaspoon celery salt
▢ ¼ teaspoon salt, or to taste
▢ freshly ground black pepper, to taste
▢ paprika for garnish

Instructions

Add unpeeled potatoes to a deep pot that has a cover. Add enough water to cover the potatoes and place over HIGH heat. Bring water to a boil, reduce heat to MEDIUM, cover the pot and cook at a low boil for 20 to 25 minutes, or until tender when pierced with a sharp knife. Drain and immediately rinse potatoes with cold water until cool enough to handle. Use paper towels to pull the peels off the potatoes and chop into small pieces.
Combine chopped potatoes, diced onion, and diced celery in a large mixing bowl. Season with ¼ teaspoon salt and toss to combine.
In a small mixing bowl combine mayonnaise, mustard, celery salt, pepper, and pickle relish. Add to potato mixture and gently stir to combine. Fold in chopped hard-boiled eggs. Taste and season with additional salt and pepper, if needed.
Sprinkle with paprika, cover and refrigerate for at least an hour or more.

Notes

For the best flavor I don’t recommend using light mayonnaise for this recipe. Use traditional mayo or the canola oil version is wonderful.

You can make this the night before but be aware that the dressing tends to be absorbed as the potato salad hangs out in the fridge so if you want it really creamy, you can reserve a small portion of the dressing to stir in just before serving.

Variations:

Don’t like sweet pickles? Substitute dill pickle relish. If you really love sweet pickles (like me!) try adding more relish, to taste. My sister, Barb, adds an entire jar! You can also chop whatever type of pickles you like the most and use them instead of relish (try bread and butter pickles, yum!).

If you have fresh herbs on hand they are delicious in potato salad! Try adding a few pinches of any of the following – dill, chives, basil, or parsley.

Try substituting Dijon or whole grain mustard for the yellow mustard for a different flavor profile.

Every now and then Barb would add green peas! Try stirring in a cup of thawed (previously frozen) green peas. It may sound odd but it adds some nice color contrast and texture to the salad. Be like Barb.

Nutrition

Calories: 384 kcal · Carbohydrates: 27 g · Protein: 5 g · Fat: 29 g · Saturated Fat: 5 g · Cholesterol: 73 mg · Sodium: 346 mg · Fiber: 4 g · Sugar: 3 g

Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.

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