Old-Fashioned Potato Salad
Old-Fashioned Potato Salad could be just the gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe you've been looking for. One serving contains 453 calories, 12g of protein, and 1g of fat. For 95 cents per serving, you get a side dish that serves 4. 1 person were impressed by this recipe. It is brought to you by Foodista. If you have russet potatoes, celery, green onions, and a few other ingredients on hand, you can make it. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a solid spoonacular score of 77%. Similar recipes are Old-Fashioned Potato Salad, Old Fashioned Potato Salad, and Old-Fashioned Potato Salad.
Ingredients
russet potatoes
6 large
kosher salt
2 tablespoons
green onions
3
pickle relish
2 tablespoons
celery
2 stalks
Cooking in Steps
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1Place unpeeled potatoes in a large stockpot and cover with water by 2-inches. Bring to a boil over high heat, stir in 2 tbsp kosher salt, reduce heat to medium (keep water at a low boil) and cook until you can easily pierce potatoes with a fork, about 20 minutes. Larger potatoes may take longer.
kosher salt
potato
water
pot -
2Remove from water and set aside to cool.
water
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3Meanwhile, chop onions, sweet pickles and celery into small pieces all about the same size.
sweet pickles
celery
onion
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4Transfer to a large mixing bowl.
mixing bowl -
5In a small bowl, combine the mayonnaise, mustard, salt, pepper, and enough pickle juice to thin it out a bit. Taste and adjust seasonings until you get a flavor balance you like.
pickle juice
mayonnaise
seasoning
mustard
pepper
salt
bowl -
6When potatoes are cool enough to handle, but still warm, peel and cut into bite-sized cubes.
potato
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7Add potatoes to bowl with onions, pickles, and celery.
potato
pickles
celery
onion
bowl -
8Sprinkle liberally with salt and pepper and toss until all ingredients are evenly distributed.
salt and pepper
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9Pour half of mayonnaise mixture over the top and toss until coated.
mayonnaise
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10Add remaining mayonnaise as desired to get the amount of sauce you like. My husband likes his potato salad quite dry, and others like it with lots of sauce.
potato salad
mayonnaise
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11Add enough to suit your familys taste. Toss until everything is evenly coated.
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12Cover with plastic wrap and chill in refrigerator until ready to serve, at least 2 hours if possible. Flavors need time to meld and salad should be served cold.
wrap
plastic wrap
