Old-Fashioned Potato Salad Recipe

5 4 3
Old-Fashioned Potato Salad Recipe
Old-Fashioned Potato Salad Recipe photo by Taste of Home
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Old-Fashioned Potato Salad Recipe

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5 4 3
Publisher Photo
THE SECRET to the fine taste of this salad results from adding the warm potatoes to the mayonnaise mixture. My Grandma Nellie may have created the recipe herself or brought it with her from Ireland. I recall friends and family often preferred a second helping of potato salad instead of dessert! —Mary Elizabeth Martucci South Bend, Indiana
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 3 medium red potatoes, peeled and cubed (about 2 cups)
  • 1/2 cup mayonnaise
  • 2 teaspoons sweet pickle relish
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons chopped carrots
  • 2 tablespoons chopped celery
  • 2 tablespoons chopped red onion
  • 2 hard-cooked eggs, chopped
  • 1/8 teaspoon paprika

Directions

Cook potatoes in boiling salted water for 10-15 minutes or until tender. Meanwhile, in a bowl, combine mayonnaise, relish, salt and pepper; add carrots, celery, onion and eggs.
Drain the potatoes; gently stir into mayonnaise mixture. Sprinkle with paprika. Cover and refrigerate until serving. Yield: 2 servings.
Originally published as Old-Fashioned Potato Salad in Reminisce Extra June 1997, p47

Nutritional Facts

1 cup: 616 calories, 50g fat (8g saturated fat), 232mg cholesterol, 571mg sodium, 32g carbohydrate (5g sugars, 4g fiber), 10g protein.

  • 3 medium red potatoes, peeled and cubed (about 2 cups)
  • 1/2 cup mayonnaise
  • 2 teaspoons sweet pickle relish
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons chopped carrots
  • 2 tablespoons chopped celery
  • 2 tablespoons chopped red onion
  • 2 hard-cooked eggs, chopped
  • 1/8 teaspoon paprika
  1. Cook potatoes in boiling salted water for 10-15 minutes or until tender. Meanwhile, in a bowl, combine mayonnaise, relish, salt and pepper; add carrots, celery, onion and eggs.
  2. Drain the potatoes; gently stir into mayonnaise mixture. Sprinkle with paprika. Cover and refrigerate until serving. Yield: 2 servings.
Originally published as Old-Fashioned Potato Salad in Reminisce Extra June 1997, p47

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kcrihfield89 User ID: 5121811 15251
Reviewed Feb. 18, 2014

"This potato salad is delicious!"

MY REVIEW
gawneKOA User ID: 5557429 202178
Reviewed Jan. 31, 2012

"One of the best potato salads I have had. I added aprox. 1/8 tsp. of garlic powder because we love garlic. Will use this as my summer staple recipe."

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4seasons User ID: 1433072 202177
Reviewed May. 18, 2010

"Very good salad!!"

MY REVIEW
BrendainPa User ID: 861741 19050
Reviewed Aug. 15, 2009

"I cannot believe the fat content of this recipe--it seems way too high compared to similar, and sometimes richer recipes. It must be a misprint; but simply substitute a healthier version of mayonnaise if it's a concern."

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