Old Fashioned Potato and Egg Salad
Creamy, hearty, and bursting with nostalgic flavors, this Old Fashioned Potato and Egg Salad is the ultimate side dish for picnics, potlucks, and backyard barbecues. Crafted with tender Russet potatoes, perfectly boiled eggs, crunchy celery, and zesty red onion, this classic salad is dressed in a tangy combination of mayonnaise, yellow mustard, and sweet pickle relish, with a dash of white vinegar for a subtle bite. Garnished with a sprinkle of smoked paprika and fresh parsley, this timeless recipe brings the perfect balance of creamy richness and fresh crunch to your table. Ready in under an hour and packed with comforting, homemade charm, this chilled potato salad is a crowd-pleaser that's perfect for any occasion.
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Recipe Information
Ingredients
- 5 medium Russet potatoes
- 4 Large eggs
- 1 cup Mayonnaise
- 2 tablespoons Yellow mustard
- 1 tablespoon White vinegar
- 2 medium Celery stalks
- 1 Small red onion
- 2 tablespoons Sweet pickle relish
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Smoked paprika (optional, for garnish)
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Peel and dice the potatoes into 1-inch cubes. Place them in a large pot and cover with cold water. Add a pinch of salt, bring to a boil, and let simmer for 15-20 minutes, or until the potatoes are fork-tender. Drain and set aside to cool.
While the potatoes cook, place the eggs in a small pot and cover with cold water. Bring to a boil over medium-high heat, then cover and remove from heat. Let them sit for 10 minutes. Once done, drain and cover the eggs with ice-cold water. Peel and dice the eggs once cooled.
Finely chop the celery and red onion. Set aside.
In a large mixing bowl, combine the mayonnaise, mustard, vinegar, sweet pickle relish, salt, and black pepper. Whisk until smooth and well combined.
Add the cooled potatoes, diced eggs, chopped celery, and red onion to the dressing. Gently fold the mixture together, ensuring everything is evenly coated in the dressing.
Taste and adjust seasoning with more salt or pepper, if needed.
Transfer the potato salad to a serving dish and garnish with a light sprinkle of smoked paprika and chopped parsley, if desired.
Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
Serve cold and enjoy your old-fashioned potato and egg salad!
Nutrition Facts
Calories |
2944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.1 g | 249% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 979 mg | 326% | |
| Sodium | 3988 mg | 173% | |
| Total Carbohydrate | 260.6 g | 95% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 22.8 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 316 mg | 24% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 5580 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
