Old Fashioned Potato Salad Adapted from a Recipe Courtesy of Bob
Classic comfort food meets a modern twist with this Old Fashioned Potato Salad, lovingly adapted from Bob's timeless recipe. Creamy russet potatoes are paired with perfectly hard-boiled eggs, crunchy celery, and a tangy dressing made with mayonnaise, Dijon mustard, and a splash of apple cider vinegar. Sweet pickle relish adds a nostalgic touch of sweetness, while red onion lends just the right amount of bite. Finished with a dusting of paprika and optional fresh parsley, this crowd-pleasing side dish is perfect for summer barbecues, potlucks, or family gatherings. Best served chilled, this potato salad's rich flavors deepen as it sits, making it an ideal make-ahead recipe. A true classic with unbeatable flavor!
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Recipe Information
Ingredients
- 2 lb russet potatoes
- 4 eggs
- 1 cup mayonnaise
- 2 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- 2 celery stalks, finely diced
- 0.5 red onion, finely diced
- 2 tbsp sweet pickle relish
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika (for garnish)
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
Peel and chop the russet potatoes into 1-inch cubes.
Place the potato cubes into a large pot and cover with cold water. Add a pinch of salt to the water.
Bring the pot to a boil, then reduce the heat to a simmer. Cook the potatoes for 10-12 minutes, or until fork-tender but not mushy.
While the potatoes are cooking, place the eggs in a small saucepan and cover with cold water. Bring to a boil, then turn off the heat and let the eggs sit in the hot water for 10 minutes.
Drain the potatoes in a colander and set them aside to cool slightly. Drain the eggs, then peel and dice them.
In a large mixing bowl, whisk together the mayonnaise, dijon mustard, apple cider vinegar, salt, and black pepper until smooth.
Add the cooled potatoes, diced eggs, celery, red onion, and sweet pickle relish to the bowl. Gently fold everything together until well combined and evenly coated in the dressing.
Transfer the potato salad to a serving bowl. Garnish with a sprinkle of paprika and chopped fresh parsley, if desired.
Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
Nutrition Facts
Calories |
3046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.3 g | 254% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 979 mg | 326% | |
| Sodium | 4454 mg | 194% | |
| Total Carbohydrate | 266.1 g | 97% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 23.1 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 350 mg | 27% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 6007 mg | 128% | |
*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.
