Celery + Green Onions – to add crunch and flavor. Add more veggies if you want, like shredded carrots or olives.
Dressing – the potato salad dressing has creamy mayo, tangy mustard, vinegar, pickle relish, garlic powder, and sugar. Follow the measurements, but then give it a taste and decide if you want to adjust anything. Feel free to customize it to something you really love.
Boil the potatoes: Peel and dice your potatoes into bite sized pieces. Watch until they are just fork tender – don’t overcook or they will become mushy. Boil, drain, and set aside to dry.
Make the dressing: While the potatoes are drying and cooling, mix the dressing in a large bowl. Taste and add more mustard or mayo, or maybe more pickle relish. Add the potatoes and stir to coat with the dressing, then fold in the celery, onions, eggs, and potatoes to the large bowl with the dressing and gently stir everything together.
Cover and chill until you’re ready to serve. Sprinkle paprika on to for color.
Expert Tips and FAQs
When drying your potatoes, lay them out on a flat surface and sprinkle with a little salt. This will help them dry out quicker.
Try a fancy mustard in the dressing, like ground mustard or dijon.
Add the eggs to the boiling water with the potatoes for one less pot to wash. Make sure to shock the eggs (not the potatoes) in cold water.
Keep refrigerated until ready to serve, and make ahead up to 24 hours in advance.
How long can potato salad sit out?
Most food, but especially dairy based foods like mayo should not sit out longer than 2 hours. In the interest of food safety, you should refrigerate most foods within two hours.
How long does potato salad last?
Keep potato salad covered and refrigerated and it will last several days.
Can you make it in advance?
Absolutely! Feel free to make the potato salad recipe up to 24 hours in advance. This actually let the flavors blend more and it will taste even better!
Keyword old fashioned potato salad, potato salad, southern potato salad
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.