Creamy and tangy, this potato salad will never go out of fashion!
When I hear the word “old-fashioned,” I always think of my grandma, or as we call her, Nanny. Nanny’s idea of cooking? Let’s just say it’s more functional than flavorful.
Think: boiled chicken, pressure-cooked sprouts, and a strict no-seasoning policy across the board. She isn’t exactly a kitchen wizard, but Nanny has her own ways of making it up to me, especially with her fully-stocked pantry of my favorite snacks!
Thankfully, not all “old-fashioned” recipes are like that. Take this old-fashioned potato salad, for instance. It’s a recipe that draws inspiration from the version my mom used to make when I was growing up, and it’s quite the opposite of bland!
Creamy, tangy, and loaded with textures thanks to crunchy celery and relish, the salad’s finishing touch is a sprinkle of paprika on top. It’s the perfect addition to everything from barbecues to potlucks, and if you can make it the night before serving, it will taste even better! This potato salad is proof that some “old-fashioned” recipes are anything but outdated!
Is This Old-Fashioned Potato Salad Healthy?
The healthiness of this salad really depends on how you make it. Potatoes are a great source of potassium and vitamin C, and they’re a good source of fiber, especially if you leave the skins on. Plus, cooking and cooling the potatoes increases something called “resistant starch,” which supports gut health, helps regulate blood sugar, and keeps you feeling fuller for longer.
The dressing, while undeniably indulgent, can be lightened up by swapping some of the mayo for Greek yogurt, or by making the mayo yourself to opt out of the preservatives and added sugars.
Want to take it up another notch? Add some chopped fresh herbs like parsley, basil, or chives for a pop of freshness. Or, use red potatoes instead of Yukon Gold. They’re slightly lower in starch and hold their shape well.
The Joy of “Old-Fashioned” Recipes
There’s something special about recipes like this, and it’s not just a comforting throwback to Sunday dinners and summer cookouts of yesteryear. In a world now dominated by fast-food and ultra-processed meals, recipes like this old-fashioned potato salad connect us to a different time, where cooking was an art passed down through generations.
Our modern diets may have strayed into the land of additives, refined carbs, and preservatives, but this dish reminds us that old-school cooking isn’t just a tribute to nostalgia, it’s a tribute to health, too.
With wholesome ingredients and time-honored methods, potato salads like your parents and their parents used to make are more than just recipes; they’re a great way of preserving the culture and history of our families and communities, as well as the health of our future generations to come.
How to Make Ahead and Store
I like to boil the potatoes the day before making the salad to help them stay firm and hold their shape, but you can also make the whole salad the day before and let all the flavors get to know each other in the refrigerator overnight. To store in the refrigerator, transfer the potato salad to an airtight container and keep it for up to 3 to 5 days. Freezing isn’t ideal for this dish, since the mayo-based dressing can separate.
Serving Suggestions
My favorite way to serve this potato salad is with grilled meats hot off the barbecue. This Steak With Garlic Butter Mushrooms, some Vietnamese Grilled Pork, or a few Grilled Chicken Breasts are all great pairings.
For a pop of green on your plate, this salad goes great with roasted vegetables like these Lemon-Parmesan Roasted Brussels Sprouts or even some Pan-Fried Broccoli!
Recipe
Ingredients
- 3 pounds Yukon Gold potatoes
- 3/4 cup white onion diced
- 2 stalks celery diced
- 1 1/2 cups mayonnaise
- 3 tablespoons sweet pickle relish
- 1 tablespoon yellow mustard or Dijon mustard
- 1/2 teaspoon celery salt
- Freshly ground black pepper to taste
- 4 hard-boiled eggs diced
- Salt to taste
- Smoked paprika for garnish
Instructions
- Place whole potatoes in a large pot and cover with water and a large pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 20 to 25 minutes, or until just fork-tender but not falling apart.
- Drain potatoes and allow to cool in the colander or sieve over a bowl so any remaining moisture drips through. Peel the potatoes (optional), then chop the potatoes into your desired size; I usually do 1-inch bite-sized pieces.
- In a large bowl, add the potatoes, onion, and celery.
- In a separate bowl, whisk together mayonnaise, pickle relish, mustard, celery salt, and black pepper. Add this dressing to the potato mixture and stir gently to combine. Fold in the eggs and adjust seasoning if necessary.
- Garnish with paprika, cover, and chill in the refrigerator for at least 1 hour before serving.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Leave a Comment