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!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

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)

Directions

Step 1

Peel and chop the russet potatoes into 1-inch cubes.

Step 2

Place the potato cubes into a large pot and cover with cold water. Add a pinch of salt to the water.

Step 3

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.

Step 4

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.

Step 5

Drain the potatoes in a colander and set them aside to cool slightly. Drain the eggs, then peel and dice them.

Step 6

In a large mixing bowl, whisk together the mayonnaise, dijon mustard, apple cider vinegar, salt, and black pepper until smooth.

Step 7

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.

Step 8

Transfer the potato salad to a serving bowl. Garnish with a sprinkle of paprika and chopped fresh parsley, if desired.

Step 9

Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together.

Nutrition Facts

Serving size	(1683.6g)

Amount per serving	% Daily Value*
Calories	3046.5

Total Fat 198.3g	0%
Saturated Fat 22.2g	0%
Polyunsaturated Fat g
Cholesterol 979.3mg	0%
Sodium 4453.5mg	0%
Total Carbohydrate 266.1g	0%
Dietary Fiber 21.0g	0%
Total Sugars 23.1g
Protein 53.6g	0%

Vitamin D 164IU	0%
Calcium 349.9mg	0%
Iron 15.2mg	0%
Potassium 6007.4mg	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: 58.3%

Protein: 7.0%

Carbs: 34.7%