Susan's Version of Old Fashioned Potato Salad

Susan's Version of Old Fashioned Potato Salad is a nostalgic twist on a timeless classic that’s perfect for backyard barbecues, picnics, and potlucks. Featuring tender Russet potatoes, creamy mayonnaise, tangy mustard, and crunchy bites of celery, red onion, and dill pickles, this recipe balances flavor and texture in every bite. Hard-boiled eggs add richness, while a dash of paprika and fresh parsley brighten the dish for a stunning presentation. With its 45-minute prep and cook time, this easy-to-make potato salad is best enjoyed after a chill in the fridge, allowing the rich dressing to fully mingle with the ingredients. Bursting with homestyle charm, this crowd-pleaser will transport you to the comforts of classic American cuisine with every forkful. Perfect for gatherings, family dinners, or as a make-ahead side dish!

Nutriscore Rating: 49/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 pounds Russet potatoes
• 4 large Eggs
• 1 cup Mayonnaise
• 2 tablespoons Yellow mustard
• 1 tablespoon White vinegar
• 1 teaspoon Sugar
• 2 stalks Celery
• 0.5 medium Red onion
• 3 small Dill pickles
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Paprika
• 2 tablespoons Parsley

Directions

Step 1

Peel the potatoes and cut them into 1-inch chunks. Place the chunks in a large pot filled with salted water and bring it to a boil over medium-high heat.

Step 2

Cook the potatoes until fork-tender, about 15-20 minutes. Drain and let them cool slightly.

Step 3

Meanwhile, place eggs in a small saucepan and cover them with water. Bring to a boil, then reduce the heat and let simmer for 10 minutes. Once done, transfer the eggs to a bowl of ice water to cool.

Step 4

While the potatoes and eggs are cooling, finely dice the celery, red onion, and dill pickles. Set them aside.

Step 5

In a large mixing bowl, whisk together the mayonnaise, yellow mustard, white vinegar, sugar, salt, and black pepper until well combined.

Step 6

Peel and chop the eggs, then add them to the bowl with the potatoes. Add the diced celery, red onion, and dill pickles.

Step 7

Gently fold the potatoes and other ingredients into the dressing until everything is evenly coated.

Step 8

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

Step 9

Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld together.

Step 10

Before serving, sprinkle paprika and freshly chopped parsley over the top for garnish.

Nutrition Facts

Serving size	(519.1g)

Amount per serving	% Daily Value*
Calories	2054.4

Total Fat 192.8g	0%
Saturated Fat 22.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 979.3mg	0%
Sodium 3542.6mg	0%
Total Carbohydrate 56.4g	0%
Dietary Fiber 1.0g	0%
Total Sugars 5.8g
Protein 26.5g	0%

Vitamin D 164IU	0%
Calcium 140.7mg	0%
Iron 4.2mg	0%
Potassium 415.4mg	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: 84.0%

Protein: 5.1%

Carbs: 10.9%