Susan’s Version of Old-Fashioned Potato Salad

My grandmother, Nana Bess, had a way with potato salad. It wasn’t just a side dish; it was a centerpiece, a declaration of summer, family, and love all mixed into one creamy, tangy bowl. Every Fourth of July, it graced the picnic table, nestled amongst the burgers and watermelon, its familiar scent a promise of good times. I can still picture her, carefully stirring in the mayonnaise, her brow furrowed in concentration as she tasted and adjusted, ensuring it was just right. This recipe reminds me so much of her and brings back those cherished memories.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 8-10
• Yields: 1 large bowl
• Dietary Type: Vegetarian

Ingredients

• 7 large potatoes, boiled & peeled
• 7 eggs, hard-boiled & peeled

For the Dressing:

• 2 cups mayonnaise
• 1 ¾ cups minced onions
• ¾ cup sweet pickle relish
• 3-4 celery ribs, diced
• 1 teaspoon celery seed (optional)
• ½ teaspoon salt (or to taste)
• Fresh ground pepper

Equipment Needed

• Large pot
• Large serving bowl
• Small mixing bowl
• Knife
• Cutting board

Instructions

1. Begin by preparing your potatoes. Wash the 7 large potatoes thoroughly. Place them in a large pot, cover them with cold water, and bring to a boil. Once boiling, reduce the heat to medium and cook until the potatoes are tender when pierced with a fork, about 20-25 minutes. Be careful not to overcook them, as they will become mushy.

2. While the potatoes are cooking, prepare the 7 eggs. Place the eggs in a saucepan and cover them with cold water. Bring to a rolling boil over medium-high heat. Once boiling, remove from heat, cover, and let stand for 12 minutes. This will ensure the yolks are fully cooked. After 12 minutes, drain the hot water and immediately rinse the eggs with cold water to stop the cooking process.

3. Once the potatoes are cooked, drain them well and let them cool slightly. Once cool enough to handle, peel the potatoes. Don’t worry if they’re still a little warm; it can actually help them absorb the dressing.

4. In a large serving bowl, slice the peeled potatoes into bite-sized pieces. Avoid slicing them too thinly, as you want them to retain some texture.

5. Peel the hard-boiled eggs. Coarsely chop the eggs and add them to the bowl with the potatoes. You can use an egg slicer if you prefer more uniform slices, but roughly chopped eggs add a rustic charm to the salad.

6. In a small mixing bowl, prepare the dressing. Combine the 2 cups mayonnaise, 1 ¾ cups minced onions, ¾ cup sweet pickle relish, 3-4 diced celery ribs, 1 teaspoon celery seed (if using), and ½ teaspoon salt (or to taste). Mix well until all ingredients are fully incorporated. Taste and adjust the seasoning as needed. Some people prefer a tangier salad, so you might want to add a splash of vinegar or a little bit of mustard.

7. Pour the dressing over the potatoes and eggs in the large serving bowl. Stir gently to coat all the ingredients evenly. Be careful not to over-mix, as this can make the potato salad mushy.

8. Season with freshly ground pepper to taste.

9. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld together. This also allows the potato salad to chill thoroughly, which is important for serving. The longer it sits, the better the flavors will become!

10. Serve chilled or at room temperature.

Expert Tips & Tricks

• Potato Choice: Yukon Gold potatoes are excellent for potato salad because they hold their shape well and have a naturally buttery flavor. Red potatoes are another good option. Avoid russet potatoes, as they tend to be too starchy.
• Onion Milder: If you find the taste of raw onions too strong, you can soak the minced onions in cold water for about 10 minutes before adding them to the dressing. This will help to mellow their flavor.
• Make-Ahead Magic: This potato salad can be made a day or two in advance. In fact, the flavors often improve overnight. Just be sure to store it in an airtight container in the refrigerator.
• Mayonnaise Matters: Use a good-quality mayonnaise for the best flavor. You can also experiment with different types of mayonnaise, such as avocado mayonnaise or olive oil mayonnaise.
• Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce for a little kick.
• Vinegar Zing: A tablespoon of white vinegar or apple cider vinegar adds a pleasant tanginess.
• Herb Power: Fresh herbs like dill, parsley, or chives can add a burst of fresh flavor. Add them just before serving.

Serving & Storage Suggestions

Serve Susan’s Old-Fashioned Potato Salad chilled as a side dish at picnics, barbecues, or potlucks. It pairs perfectly with grilled meats, sandwiches, or veggie burgers. Garnish with a sprinkle of paprika or fresh herbs for a pop of color.

Store leftover potato salad in an airtight container in the refrigerator. It will keep for 3-5 days. Be sure to discard any potato salad that has been left at room temperature for more than two hours. Potato salad does not freeze well, as the mayonnaise will separate and the potatoes will become mushy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	586.6 kcal	N/A
Calories from Fat	218 g	37%
Total Fat	24.2 g	37%
Saturated Fat	4.4 g	21%
Cholesterol	178 mg	59%
Sodium	844.2 mg	35%
Total Carbohydrate	82.5 g	27%
Dietary Fiber	8.2 g	32%
Sugars	14.9 g	N/A
Protein	13.1 g	26%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegan Version: Substitute the mayonnaise with a vegan mayonnaise alternative. There are many great options available made from ingredients like avocado, cashews, or soy. Omit the eggs, or replace them with crumbled tofu that has been seasoned with turmeric and black salt for a similar flavor and color.
• Lower-Fat Option: Use a light mayonnaise or a combination of Greek yogurt and mayonnaise to reduce the fat content.
• Spice it up! Add a finely chopped jalapeño for some heat.
• Sweet & Savory: Add some chopped apple or grapes for a touch of sweetness and a contrasting texture.
• Mediterranean Twist: Add some Kalamata olives, feta cheese, and sun-dried tomatoes for a Mediterranean-inspired potato salad.

FAQs (Frequently Asked Questions)

Q: Can I make this potato salad without onions?
A: Yes, if you don’t like onions, you can simply omit them. You might want to add a little extra celery or another vegetable to compensate for the missing flavor and texture.

Q: How long will this potato salad last in the refrigerator?
A: Properly stored in an airtight container, this potato salad will last for 3-5 days in the refrigerator.

Q: Can I use different types of potatoes?
A: Yes, Yukon Gold or red potatoes are recommended because they hold their shape well, but you can experiment with other varieties. Avoid russet potatoes, as they can become mushy.

Q: Can I freeze potato salad?
A: Freezing is not recommended, as the mayonnaise tends to separate and the potatoes can become mushy.

Q: What can I add to make my potato salad tangier?
A: Add a tablespoon of white vinegar or apple cider vinegar, or a squeeze of lemon juice. You can also add a little bit of mustard.

Final Thoughts

This recipe for Susan’s Old-Fashioned Potato Salad is more than just a set of instructions; it’s a connection to the past, a celebration of simple pleasures, and a testament to the power of food to bring people together. I encourage you to try this recipe, adapt it to your own tastes, and share it with the people you love. Whether you’re serving it at a backyard barbecue or a casual weeknight dinner, I hope it brings as much joy to your table as it has to mine. Enjoy, and don’t forget to share your feedback – I’d love to hear how you made it your own!