This Old Fashioned Potato Salad recipe is how my mom made it and it's a favorite at our house. This is a really easy way to prepare potato salad and it is so good!
You can add bacon, celery, onion or broccoli to the recipe if you like. Some people prefer sweet relish over dill relish.
I have a friend who adds bell pepper to hers. Make it your way with ingredients your family loves.
I like mine simple and follow the recipe exactly as it is. So good! Perfect side dish for summer BBQs.
Recipe Variations and Substitutions
- diced celery
- green onion
- cheddar cheese
- sliced radishes
- chopped bell peppers
- broccoli
- add fresh herbs such as chives, dill, parsley, or basil.
What kind of potatoes are best for potato salad?
I prefer Yukon gold potatoes when making potato salad. Russets or red potatoes would also work. Cook the potatoes just until they are tender when pierced with a fork.
Ingredients
2-3 pounds potatoes, diced and cooked
4 slices of bacon, cooked and chopped
4 hard-boiled eggs, chopped
¾ cup mayonnaise
2 tablespoons yellow mustard
⅓ cup dill relish or sweet relish
1 (4 ounce) jar pimentos
Salt and Pepper to taste
Paprika
How To Make Potato Salad
Dice potatoes and boil until fork tender. Strain the water from the potatoes. Season with salt and pepper.
Place potatoes in a large bowl and allow to chill for at least an hour.
Once chilled, add in peeled, chopped hard boiled eggs and bacon.
In a small bowl mix the mayonnaise, mustard, pimentos and dill relish and stir into potato mixture.
Stir until mixed together. Sprinkle with Paprika.
Serve chilled. Refrigerate for several hours or overnight before serving.
If your family does not like pimentos you can leave them out. I have made it both ways and it is good with or without them!
How To Store Leftovers
You can store the potato salad in an airtight container in the refrigerator for up to 3 days.
I hope you enjoy this classic creamy potato salad as much as we do!
Old Fashioned Potato Salad
Ingredients
- 2-3 lbs potatoes, peeled, diced and cooked
- 4 hard-boiled eggs, peeled and chopped
- 4 slices of bacon, cooked and chopped
- ¾ cup mayonnaise
- 2 tbsp yellow mustard
- ⅓ cup dill relish or sweet relish
- 4 ounce jar pimentos, (optional)
- Salt and Pepper to taste
- Paprika for garnish
Instructions
- Dice potatoes and boil until fork tender. Strain the water from the potatoes. Season with salt and pepper.
- Place potatoes in a large bowl and allow to chill for at least an hour.
- Once potatoes are chilled add in peeled, chopped eggs and bacon.
- In a small bowl mix the mayonnaise, mustard, pimentos and dill relish and stir into potato mixture.
- Stir until mixed together. Sprinkle with Paprika.
- Serve chilled. Refrigerate for several hours or overnight before serving.
