It takes little time to prepare this simple old-fashioned potato salad dish. It’ll turn become a staple summer side dish. Ideally, prepare the day before.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 6 hrs |
| Total Time: | 6 hrs 35 mins |
| Servings: | 20 |
Ingredients
- 5 pounds red potatoes, chopped
- 3 cups mayonnaise
- 2 cups finely chopped pickles
- 5 large hard-cooked eggs, chopped
- ½ cup chopped red onion
- ½ cup chopped celery
- 3 tablespoons prepared mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt, or to taste
- ½ teaspoon ground black pepper
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Return potatoes to the empty pot to dry and cool.
- Stir together mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, salt, and pepper in a large bowl. Fold in cooled potatoes until well combined.
- Chill potato salad in the refrigerator for at least 6 hours to overnight before serving.
Nutrition Facts
| Calories | 339 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 538 mg |
| Sugars | 2 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Loved it , very simple to make and a definite hit with friends a family. Would not change anything on this recipe.
I made this for Memorial Day picnic and am making it again for 4th of July picnic. My family and friends loved this recipe. I used garlic dill pickles and added some fresh dill and chives.
Easy recipe. Omitted the vinegar on personal preference. Put in the pickle juice but not the pickles! Was very good!
I use chopped dill pickles. A great salad
Pretty much what I grew up on. Add more eggs or egg yolks. The eggier the better. I use a dozen eggs when I make potatoes salad. I also dont like raw crunchy celery in my food. I use celery seeds Instead . I set out celery stalks, baby carrots, broccoli, mushrooms and dip as an additional appetizer for those that want to snack.
Easy to make . Very tasty
Brilliant!
This is a great base for “Mom’s”. The potatoes need to cook a lot longer so taste them. From here add all your family faves and be careful not to over dress. Halving the recipe still makes a large bowl. Use as making additives as you like. Delish!
I made this for a summer meal. My 83 year old Mother in Law said that it reminded her of her mothers potato salad. It is delicious and brought back fond memories. If you want traditional Potato Salad, this is it.
Like many others, this was the potato salad of my youth. I think it’s the proportion of potato to pickle relish that givens it that flavor. Very easy to make, tasty to eat.
I could not believe how good this potato salad was. While making it I thought it was a bit labor intensive, but it was worth it. Only changes I made were to use onion powder instead of onion, and a pinch of sugar. Will definitely make again.
Amazing! Was surprised with the apple cider vinegar but it was yummy and the family loved it!
I never use pickle in potato salad and I use sweet onion rather than red. tastes great
I must say it’s nice to see a potato salad recipe that’s savory all the way through instead of mixed with sweet ingredients!
I stayed pretty close for someone who throws stuff together. I did use some homemade stronger mustard for more tang wakeup. I also cut all but the red potatoes in small, flavor popping pieces. Not as much mayo. That would have covered up nice flavors.
My family don’t like a lot of extras in theirs so we just used the Mayo, mustard, pickles and vinegar, salt and pepper, but doing that it was kinda sour so we added 2 tablespoons of white sugar and it was amazing!
Delicious. I felt you could reduce the mayonnaise as it truly was a bit to creamy but still by far delicious
I loved it. Made a couple of adjustments eg cottage cheese, cayenne pepper, spring onions (using what ingredients I had in the fridge/pantry) – it was delicious.
Good base except the first time I made it the pickle flavor was overwhelming. Perhaps it depends on the brand. I made it again and I halved the amount of pickles and increased the amount of celery 3x and we liked that better.
I have made this a lot in the last 6 months. We get together with our kids at the lake, and they always are wanting me to bring the potato salad. I’ll make it at home, a day or two before we meet up. That way it’s done and I can enjoy my time with them instead of being in the RV cooking. My kids are not fans of real mayo, so I do use miracle whip, and sour pickles. My mother used them in just about everything that called for pickles.
Everyone loved this. Followed the recipe except for adding about 3/4 cup of mustard, and reducing mayo by same amount.