Linda's Old Fashioned Potato Salad

Transport your taste buds back in time with Linda's Old Fashioned Potato Salad, a classic recipe bursting with nostalgic charm and timeless flavor. Featuring tender Russet potatoes, crunchy celery, tangy dill pickles, and the perfect balance of creamy mayonnaise and zesty mustard, this homemade potato salad is a crowd-pleaser at barbecues, picnics, or family dinners. The addition of hard-boiled eggs and a sprinkle of paprika adds richness and a pop of color, while fresh parsley provides a touch of brightness. With its simple preparation and delectable combination of textures, this comforting side dish is a must-have for any occasion. Make it ahead of time and serve it chilled or at room temperature for a carefree, flavorful addition to your table. Keywords: old-fashioned potato salad, classic potato salad recipe, homemade potato salad, picnic side dish.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 6 medium Russet potatoes
• 1 cup Mayonnaise
• 2 tablespoons Yellow mustard
• 1 tablespoon White vinegar
• 2 stalks Celery
• 0.5 medium Red onion
• 0.5 cup Dill pickles
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Paprika
• 4 large Hard-boiled eggs
• 2 tablespoons Fresh parsley

Directions

Step 1

Wash, peel, and cube the potatoes into uniform 1-inch pieces to ensure even cooking.

Step 2

Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt to the water.

Step 3

Bring the water to a boil, then reduce the heat to medium and simmer for 10-12 minutes, or until the potatoes are fork-tender. Drain and allow them to cool slightly.

Step 4

While the potatoes are cooling, finely dice the celery, red onion, and dill pickles. Chop the hard-boiled eggs into small pieces.

Step 5

In a large mixing bowl, whisk together the mayonnaise, yellow mustard, white vinegar, salt, black pepper, and paprika to create the dressing.

Step 6

Gently fold the cooked potatoes into the dressing until all pieces are evenly coated.

Step 7

Add the diced celery, red onion, pickles, and chopped eggs to the bowl. Mix carefully to combine without breaking the potatoes apart.

Step 8

Taste and adjust seasoning with additional salt or pepper, if necessary.

Step 9

Transfer the potato salad to a serving dish and garnish with chopped parsley and a sprinkle of paprika for color.

Step 10

Cover and refrigerate for at least 1 hour to allow flavors to meld. Serve chilled or at room temperature.

Nutrition Facts

Serving size	(1737.8g)

Amount per serving	% Daily Value*
Calories	3098.5

Total Fat 194.1g	0%
Saturated Fat 22.2g	0%
Polyunsaturated Fat 3.7g
Cholesterol 1057.3mg	0%
Sodium 4100.9mg	0%
Total Carbohydrate 292.5g	0%
Dietary Fiber 21.0g	0%
Total Sugars 20.2g
Protein 57.4g	0%

Vitamin D 200IU	0%
Calcium 314.0mg	0%
Iron 17.1mg	0%
Potassium 6416.1mg	0%

*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.

Source of Calories

Fat: 55.5%

Protein: 7.3%

Carbs: 37.2%