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There’s something about a bowl of old-fashioned potato salad that instantly feels like summer. Whether it’s sitting alongside burgers at a backyard barbecue, packed into a picnic basket, or served at a family reunion, this classic side dish has been a staple of American gatherings for generations.
This recipe keeps all the nostalgic flavor you love – tender potatoes, hard-boiled eggs, crunchy celery, and a creamy, tangy dressing – while using one simple shortcut that makes it easier than ever to prepare. The result is a potato salad that tastes homemade from scratch but comes together with less fuss.
Perfect for Fourth of July celebrations, cookouts, potlucks, and America’s 250th birthday festivities, this old-fashioned potato salad is the kind of recipe that never goes out of style. Make it ahead of time and let the flavors mingle overnight for an even better bowl the next day.
Old Fashion Potato Salad
Ingredients:
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½ cup mayonnaise
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2 egg yolks
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¼ cup sour cream
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2½ tablespoons yellow mustard
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1 tablespoon apple cider vinegar
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1 tablespoon dill pickle juice
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1 teaspoon sugar
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½ teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon celery salt
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¾ teaspoon kosher salt, plus more to taste
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½ teaspoon black pepper
Mix-Ins:
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½ cup finely diced celery
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⅓ cup grated or very finely diced sweet onion
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2–3 tablespoons finely chopped dill pickles
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1 tablespoon chopped fresh parsley
For Garnish:
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Paprika
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Sliced hard-boiled eggs
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Chopped parsley (optional)
Directions:
- Place the eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from the heat, and let stand for 12 minutes. Transfer to an ice bath, peel, and set aside
- Chop 4 whole eggs and 2 egg whites. Reserve the remaining 2 yolks.
- Prepare the potatoes according to the package directions until fork tender.
- Spread them onto a baking sheet or large platter and let cool for about 10 minutes.
- While still warm, drizzle the potatoes with the apple cider vinegar and gently toss to coat. This seasons the potatoes from the inside out and gives them that classic homemade flavor.
- In a large bowl, mash the 2 reserved egg yolks until smooth.
- Whisk in: mayonnaise, sour cream, yellow mustard, dill pickle juice, sugar, garlic powder, onion powder, celery salt, kosher salt, black pepper
- Mix until smooth and creamy.
- Add the warm potatoes to the dressing along with: chopped eggs, celery, onion, chopped dill pickles, parsley
- Gently fold everything together until evenly coated, being careful not to mash the potatoes.
- Taste and adjust salt if needed.
- Cover and refrigerate for at least 2 hours.
- For the best flavor, make it the day before.
- Transfer to a serving bowl.
- Top with sliced eggs, a light sprinkle of paprika, and a little chopped parsley if desired.
- Serve chilled.
Click HERE for a Downloadable Recipe Card!
Teresa Tips:
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The shortcut: Using Ore-Ida Steam ‘N’ Mash potatoes saves time while still giving you that fluffy, homemade texture.
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Don’t skip the vinegar on the warm potatoes. It’s a small step that makes a big difference in flavor.
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Make it the day before. The flavors continue to develop overnight, making it even better the next day.
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For the most nostalgic presentation, serve it in a white vintage-style bowl with a dusting of paprika and egg slices on top.
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Hi I’m Teresa!
I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!
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