Old-Fashioned Potato Salad

Old-Fashioned Potato Salad

  Ready in : 45 mins

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

russet potatoes

6 large

kosher salt

kosher salt

2 tablespoons

green onions

green onions

3

pickle relish

pickle relish

2 tablespoons

celery

celery

2 stalks

Cooking in Steps

  1. 1
    Place 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

    kosher salt

    potato

    potato

    water

    water

    pot
    pot
  2. 2
    Remove from water and set aside to cool.

    water

    water

  3. 3
    Meanwhile, chop onions, sweet pickles and celery into small pieces all about the same size.

    sweet pickles

    sweet pickles

    celery

    celery

    onion

    onion

  4. 4
    Transfer to a large mixing bowl.

    mixing bowl
    mixing bowl
  5. 5
    In 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

    pickle juice

    mayonnaise

    mayonnaise

    seasoning

    seasoning

    mustard

    mustard

    pepper

    pepper

    salt

    salt

    bowl
    bowl
  6. 6
    When potatoes are cool enough to handle, but still warm, peel and cut into bite-sized cubes.

    potato

    potato

  7. 7
    Add potatoes to bowl with onions, pickles, and celery.

    potato

    potato

    pickles

    pickles

    celery

    celery

    onion

    onion

    bowl
    bowl
  8. 8
    Sprinkle liberally with salt and pepper and toss until all ingredients are evenly distributed.

    salt and pepper

    salt and pepper

  9. 9
    Pour half of mayonnaise mixture over the top and toss until coated.

    mayonnaise

    mayonnaise

  10. 10
    Add 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

    potato salad

    mayonnaise

    mayonnaise

  11. 11
    Add enough to suit your familys taste. Toss until everything is evenly coated.

  12. 12
    Cover 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

    wrap

    plastic wrap
    plastic wrap