Susan’s Version of Old-Fashioned Potato Salad

I remember summer picnics stretching late into the evening, fireflies blinking in the twilight, and the comforting aroma of potato salad wafting from a checkered picnic blanket. My grandmother always made the best potato salad, and every bite was like a warm hug. Though she never wrote down the exact recipe, I’ve found that Susan’s version captures that same nostalgic flavor, that perfect balance of creamy, tangy, and savory that defines a truly great potato salad. It’s a taste of sunshine and shared laughter that I love to recreate year after year.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Servings: 8-10
• Yield: 1 large bowl
• Dietary Type: Vegetarian

Ingredients

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

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 for boiling potatoes and eggs
• Large serving bowl
• Small mixing bowl
• Knife
• Cutting board
• Potato masher (optional)

Instructions

1. Begin by preparing your potatoes and eggs. Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. You should be able to easily pierce them with a fork. Separately, place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes.

2. While the potatoes and eggs are cooking, prepare the dressing. In a small mixing bowl, combine the mayonnaise, minced onions, sweet pickle relish, diced celery ribs, celery seed (if using), salt, and fresh ground pepper. Mix well until all ingredients are incorporated.

3. Once the potatoes are cooked and cooled slightly, peel them and slice them into a large serving bowl. You can slice them into approximately 1-inch cubes. Avoid overcooking the potatoes, as they will become mushy. It is best if the potatoes are still a little firm for easy slicing.

4. After the eggs are hard-boiled, cool them under cold running water or in an ice bath. Peel the eggs and coarsely chop them with the potatoes in the serving bowl. You can use an egg slicer, or simply chop them with a knife.

5. Pour the dressing over the potatoes and eggs in the large serving bowl. Stir gently to coat all ingredients evenly, being careful not to mash the potatoes too much. If you prefer a chunkier texture, avoid over-mixing.

6. Taste and adjust seasoning as needed. Add more salt and pepper to taste, or a dash of vinegar or mustard for extra tang.

7. Cover the potato salad and chill in the refrigerator for at least 30 minutes to allow the flavors to meld together. This allows the dressing to absorb into the potatoes and eggs, creating a more cohesive and flavorful salad.

8. Serve chilled or at room temperature.

Expert Tips & Tricks

• For a smoother potato salad, mash a small portion of the potatoes before adding the dressing. This will help to create a creamier base.
• Use Yukon Gold potatoes for a naturally buttery flavor and creamy texture.
• If you prefer a tangier potato salad, add a tablespoon or two of apple cider vinegar or mustard to the dressing.
• Make the potato salad a day ahead of time for even better flavor. The flavors will meld together beautifully overnight.
• If the potato salad seems too dry, add a little more mayonnaise until you reach your desired consistency. If it seems too wet, drain some of the liquid from the sweet pickle relish before adding it.
• For a pop of color and flavor, sprinkle some freshly chopped parsley or chives on top before serving.

Serving & Storage Suggestions

Susan’s Old-Fashioned Potato Salad is a perfect accompaniment to grilled meats, sandwiches, burgers, or hot dogs. Serve it chilled in a bowl, garnished with a sprinkle of paprika or chopped fresh herbs. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Be sure to keep it refrigerated and avoid leaving it at room temperature for more than two hours. Unfortunately, potato salad does not freeze well, as the texture can become watery and grainy.

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 preparation methods.

Variations & Substitutions

• Spicy Potato Salad: Add a pinch of cayenne pepper or a dash of hot sauce to the dressing for a kick.
• Dill Potato Salad: Replace the celery seed with fresh dill for a refreshing variation.
• Mustard Potato Salad: Add a tablespoon or two of Dijon mustard or yellow mustard to the dressing for a tangy flavor.
• Vegan Potato Salad: Use vegan mayonnaise and omit the eggs. You can add some crumbled tofu for added protein and texture.
• Lower-Fat Potato Salad: Substitute some of the mayonnaise with plain Greek yogurt or light mayonnaise.
• Bacon Potato Salad: Add cooked and crumbled bacon to the salad for a smoky, savory flavor.
• Sweet Potato Salad: Use sweet potatoes instead of regular potatoes for a sweeter and more colorful salad.
• Herbed Potato Salad: Add a variety of fresh herbs, such as parsley, chives, and dill, to the dressing for a more complex flavor profile.
• No Onion Potato Salad: If you don’t like raw onions, you can sauté them lightly before adding them to the dressing, or simply omit them altogether.

FAQs (Frequently Asked Questions)

Q: Can I make this potato salad ahead of time?
A: Absolutely! In fact, it’s even better when made a day in advance, as the flavors have time to meld together. Just be sure to store it in an airtight container in the refrigerator.

Q: How long will this potato salad last in the refrigerator?
A: This potato salad will last for up to 3-4 days in the refrigerator, as long as it’s stored properly in an airtight container.

Q: Can I freeze potato salad?
A: Freezing potato salad is not recommended, as the texture of the potatoes and mayonnaise can change and become watery and grainy upon thawing.

**Q: Can I use a different type of **potatoes?
A: Yes, you can use different types of potatoes depending on your preference. Yukon Gold potatoes are a great choice for their buttery flavor and creamy texture. Red potatoes are also a good option, as they hold their shape well when cooked. Avoid using russet potatoes, as they can become too dry and crumbly.

**Q: Can I adjust the amount of **mayonnaise?
A: Yes, you can adjust the amount of mayonnaise to your liking. If you prefer a drier potato salad, use less mayonnaise. If you prefer a creamier potato salad, use more mayonnaise.

Final Thoughts

Susan’s Old-Fashioned Potato Salad is a classic dish that is perfect for any occasion, from summer barbecues to potlucks. It’s simple to make, and the flavors are sure to please everyone. Don’t be afraid to experiment with different variations and substitutions to make it your own. I encourage you to try this recipe and share your feedback. Pair it with grilled chicken or a veggie burger for a complete and satisfying meal. Enjoy!