Old-Fashioned Potato Salad Recipe

Old-Fashioned Potato Salad RecipePhoto by: Taste of Home Old-Fashioned Potato Salad Recipe Rating 5

We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.

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Old-Fashioned Potato Salad Recipe
  • Prep: 15 min. + chilling Cook: 20 min.
  • Yield: 6-8 Servings
15 20 35

Ingredients

  • 4 cups cubed peeled potatoes
  • 3 hard-cooked eggs, chopped
  • 2 celery ribs, thinly sliced
  • 1/4 cup chopped green onions
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tablespoons vinegar
  • 2 tablespoons sugar
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions.
  • In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 6-8 servings.

Nutritional Facts 1 serving (3/4 cup) equals 241 calories, 16 g fat (4 g saturated fat), 95 mg cholesterol, 273 mg sodium, 20 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Old-Fashioned Potato Salad in Country June/July 2000, p49

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Reviews for Old-Fashioned Potato Salad (14)

Old-Fashioned Potato Salad Recipe

Old-Fashioned Potato Salad

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Reviewed on Apr. 15, 2011 by joef

I love potato salad and I have tried all kind s and found this one to be the best one I don/t add my mayo sauce till i am ready to serve .that way it stay fresh


Reviewed on Mar. 06, 2011 by joef

this is the best potato salad i ever maid i am pickey about potato salad .you will love it


Reviewed on Oct. 04, 2010 by teenwave

Fantastic potato salad!!! I added sliced radishes since we like them in the potato salad recipe that I usually make. I took this to our tailgating party at the NASCAR race this weekend and got lots of compliments. I will DEFINATELY make this again....it was quick and very easy.


Reviewed on Jul. 05, 2010 by lillep

Usually when I make potao salad it always seems like something is missing. This is the best I have ever made. We all couldn't get enough. My husband raved. Hard to beat his sister's recipe, but with this one I did. Thank you!!!


Reviewed on Jun. 12, 2010 by centralvacmama

This is an excellent potato salad as is and also functions well as a base to add your own favorite "extras". I used red potatoes. In the past I've always cooked the potatoes in their jackets, and then peeled. However, this is more time-consuming (in my humble opinion) than peeling and cutting up first as this recipe suggests, so I tried it this way instead. It was much easier and faster, and the potatoes turned out great. I did find I only needed to cook them about 15 minutes once they came to a boil. Out of habit, I used 7 medium red potatoes. I didn't measure but figured this was more than 4 cups of potatoes. So I increased mayonnaise to 1 cup and prepared mustard to 1-1/2 teaspoons. I also used 4 hard-cooked eggs, slicing one to garnish the top of the salad (along with a sprinkling of paprika). I included ~1/3 cup chopped green bell pepper (or red bell pepper would be delicious and would add a little color). I also added 5 sweet gherkin pickles, finely chopped. One should feel free to experiment with adding vegetables, herbs, and spices according to their personal tastes, and this salad is a great start!


Reviewed on May. 29, 2010 by keverson

I lost my copy of this recipe that I cut out of the magazine and started to panic. Everyone I have ever served this to loved it and most ask for the recipe. Very happy I found it here so we can enjoy tonight!


Reviewed on Mar. 27, 2010 by Lavishlyloved

Oops! Made a mistake in my 1st review -I looked over my notes & saw that if I use all Miracle Whip, I reduce the sugar in the recipe by 1/2. Sorry : )


Reviewed on Mar. 27, 2010 by Lavishlyloved

To serve 12-16

* 8 cups cubed peeled potatoes

* 6 hard-cooked eggs, chopped

* 4 celery ribs, thinly sliced

* 1/2 cup chopped green onions

* 1 cup sour cream

* 1 cup mayonnaise

* 4 tablespoons vinegar

* 4 tablespoons sugar

* 2 teaspoons prepared mustard

* 1teaspoon salt

* 1/2 teaspoon pepper

To Serve 24-32

* 16 cups cubed peeled potatoes

* 12 hard-cooked eggs, chopped

* 8 celery ribs, thinly sliced

* 1 cup chopped green onions

* 2 cups sour cream

* 2 cups mayonnaise

* 8 tablespoons vinegar [1/2 c]

* 8 tablespoons sugar [1/2 c]

* 4 teaspoons prepared mustard

* 2 teaspoons salt

* 1 teaspoon pepper


Reviewed on Mar. 27, 2010 by Lavishlyloved

This is a family favorite with these changes:

I always double or triple it : ) ~ then, I add finely chopped dill pickles; substitute pickle juice for 1/2 of the vinegar called for & 1/2 Miracle Whip- 1/2 Hellman's Mayo for the mayonnaise. I make extra dressing ~ we like ours creamy. I keep some of the dressing back to moisten any leftover salad. [The sauce is excellent on burgers!] I leave out the green onions & increase the celery. YUM!


Reviewed on Oct. 30, 2009 by Deepsouthred

Thank you.........sorry, so long in thanking you but we just got some fast internet here in woods.

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