Growing up, my summers were filled with backyard barbecues at my grandparents’ house. My grandmother’s potato salad was always the star of the show. She had this incredible knack for combining simple ingredients into something extraordinarily delicious. Over the years, I’ve tweaked her recipe to make it my own, while still keeping the essence of her beloved dish.
What makes this potato salad special is the use of Yukon Gold potatoes, which lend a buttery flavor and smooth texture. The combination of mayonnaise, Dijon and yellow mustards, and a splash of apple cider vinegar creates a tangy and rich dressing that envelops each potato chunk. Fresh dill and smoked paprika add a hint of sophistication, while sweet relish and kosher dill pickles bring a delightful crunch. And let’s not forget the hard-boiled eggs, which make the salad heartier and even more satisfying.
One of the key tips for this recipe is to prepare it the day before you plan to serve it. Allowing the salad to sit overnight in the refrigerator lets the flavors meld beautifully, making each bite more harmonious and flavorful. This potato salad is perfect for any occasion—be it a casual family dinner, a potluck with friends, or a festive holiday feast.
I hope you enjoy making and sharing this Old-Fashioned Potato Salad as much as I do. It’s a recipe filled with love, memories, and a touch of modern flair that honors the past while celebrating the present.
How to Prepare Old Fashioned Potato Salad
Ingredients:
- 5 pounds Yukon Gold potatoes
- 2 cups mayonnaise
- 3/4 cup sweet relish
- 10 hard-boiled eggs, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, chopped
- 2 1/2 teaspoons yellow mustard
- 1/2 teaspoon smoked paprika
- 1/4-1/2 teaspoon celery salt
- 1 tablespoon apple cider vinegar
- 2 sweet kosher dill baby pickles, chopped
- 2 green onions, chopped
- 1/2 teaspoon salt, or to taste
Directions:
Fill a large pot with water and roughly chop the potatoes with skins on. Place them in the water, bring to a boil, and cook until tender when pierced with a fork.
While the potatoes are boiling, combine the mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, dill, celery salt, smoked paprika, sweet relish, pickles, and green onions in a large bowl.
Once the potatoes are cooked, drain them and let them cool slightly. Use a paring knife to peel them, then chop them into smaller pieces. Add three-quarters of the potatoes to the dressing mixture.
Mince the remaining potatoes and mix them in for added texture.
Gently fold in the chopped eggs until everything is well coated.
Taste the salad and add more salt if necessary.
Sprinkle a little more paprika on top, cover the bowl with plastic wrap, and refrigerate the salad for several hours or overnight to allow the flavors to meld.
Stir before serving!
FAQs:
What type of potatoes are best for making old fashioned potato salad?
Yukon Gold potatoes are ideal for old fashioned potato salad. They have a creamy texture that holds up well after boiling and mixing, ensuring the salad is both flavorful and satisfying.
Can I prepare old fashioned potato salad in advance?
Yes, you can prepare old fashioned potato salad in advance. In fact, it’s recommended to refrigerate the salad overnight to allow the flavors to meld, making it even more delicious when served.
How do I ensure the potatoes are cooked perfectly for the salad?
To ensure the potatoes are cooked perfectly, roughly chop them with the skins on and boil them until they are soft when poked with a fork. This method helps retain their texture and flavor, essential for a good potato salad.
What can I use as a substitute for sweet relish in the recipe?
If you don’t have sweet relish, you can use finely chopped sweet pickles or gherkins as a substitute. These alternatives provide a similar sweetness and crunch that complement the salad well.
How can I adjust the seasoning in the potato salad to taste?
After mixing the dressing with the potatoes and eggs, taste the salad and add more salt if needed. Additionally, you can sprinkle more smoked paprika on top before refrigerating it to enhance the overall flavor.
Old Fashioned Potato Salad
Ingredients
- 5 pounds Yukon Gold potatoes
- 2 cups mayonnaise
- 1 tablespoon Dijon mustard
- 2 1/2 teaspoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh dill chopped
- 1/4-1/2 teaspoon celery salt
- 1/2 teaspoon smoked paprika
- 3/4 cup sweet relish
- 2 sweet kosher dill baby pickles chopped
- 2 green onions chopped
- 10 hard-boiled eggs chopped
- 1/2 teaspoon salt or to taste
Instructions
- Start this recipe the day before or at least the morning you plan to eat it.
- Fill a large pot with water, roughly chop the potatoes with skins on, and place them in the water. Bring to a boil and cook until soft when poked with a fork.
- While the potatoes are cooking, mix together the mayonnaise, mustards, vinegar, dill, celery salt, paprika, relish, pickles, and green onions.
- Once the potatoes are soft, remove them from the pot, drain, and let them cool for a few minutes.
- Peel the potatoes using a paring knife, chop them into smaller pieces, and add 3/4 of them to the dressing mixture. Mince the remaining potatoes for added texture and mix them into the dressing.
- Gently fold in the chopped eggs to coat them with the dressing.
- Taste and season with more salt if needed.
- Sprinkle a bit more paprika on top, cover the salad with plastic wrap, and refrigerate for the day or overnight. Overnight is best for the flavors to meld.
- Stir before serving!
