Old Fashioned Potato Salad
Whoever said they don’t like salads hasn’t had this spectacular savory spud salad!
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When I hear the phrase “old fashioned”, I always think of rustic and archaic antiquities. It’s honest to say that we judge things quickly when they’re described as “old fashioned”, either as a return to a simpler time or a relic of a bygone era; but, I think it’s important to remember that “old fashioned” is a complex term that can have complex definitions. While some may view “old fashioned” things as outdated, others see them as nostalgic. Where some see “old fashioned” and think of the way things once were, some see how things have changed for the better.
There’s no reason it can’t be both~
“Old fashioned” things come from a simpler, if outmoded, age while also offering us glimpses into the ways we lived before our lives became overcomplicated, even if more advanced. We can revel in “old fashioned” recipes (even if just to admire how far we’ve come) in today’s modern time, too, starting with today’s recipe: old fashioned potato salad.
Potato salad has a notoriety for blandness and, while some potato salads definitely hold up that unfortunate reputation, there’s no need for yours to be boring! Our old fashioned potato salad offers you an interesting palete and a diverse texture without sacrificing the simplicity inherent to being “old fashioned”. Just boil, combine, mix, dress, and chill!
Is Old Fashioned Potato Salad Healthy?
Our old fashioned potato salad has all the features you could want out of a delicious side dish like protein-rich eggs and the healthy minerals that come from potatoes like iron and potassium! There’s little more you could ask from savory spuds, but if you must, you may! If you’re looking to make our old fashioned potato salad a vegan side-order, you’ll only have to substitute hard boiled eggs for silken tofu (which has the same soft texture and protein power) and use vegan mayonnaise in place for our dressing step! If you want a keto-conscious replacement for Yukon Gold potatoes, butternut squash purees to about the same consistency and, if you’re looking for a healthy dose of vitamin A, sweet potatoes are a lower-carb alternative that never quits!
What’s so bad about “old fashioned”?
If you ask me, nothing at all! There are loads of modern aesthetics and lifestyles embracing archaic living from cottage-core and rustic interior design to nostalgic retrospectives! Old fashioned style recipes are a similar glimpse into the past when times were simpler! There is, however, something to be said in regards to recipes from certain bygone eras. World War recipes (that is, recipes propagated around the first and second World Wars) are technically “old fashioned”, even if they were made during times of rationing and food shortages. As such, you often get recipes with full intention to feed a family of four or more without much flavor. When looking “old fashioned” recipes (and even antiques), always consider the context of when we’re looking back to – not everything done the old fashioned way is inherently the better way.
INGREDIENTS
- 3 pounds Yukon Gold potatoes
- 3/4 cup diced white onion
- 2 stalks celery, diced
- 4 hard-boiled eggs, diced
- 1 1/2 cups mayonnaise
- 3 tablespoons sweet pickle relish
- 1 tablespoon yellow mustard
- 1/2 teaspoon celery salt
- 1/4 teaspoon salt, or to taste
- Freshly ground black pepper, to taste
- Paprika for garnish
INSTRUCTIONS
Boil
Start by boiling the potatoes until they are tender, then cool, peel, and chop them into bite-sized pieces.
Mix
Combine the potatoes with onions and celery, adding a pinch of salt for flavor.
Dress
Create the creamy dressing with mayonnaise and seasonings, then gently mix it with the potato blend. Add in the eggs for extra richness.
Chill
Garnish with a sprinkle of paprika, then refrigerate to meld the flavors together.
Devour!
FAQs & Tips
Old fashioned potato salad might take some work to make up front, but it stores like a dream! I suggest storing your potato salad in the container you wish to serve it from since it should be stored in the fridge and served chilled!
Potato salad is often served at parties and feasts but, for safety’s sake, you should refrigerate it again after 2 hours at room temperature. Any longer and you start to pose a risk of illnesses from the perishables that go into most potato salads (including our old fashioned potato salad!)
Ideally, you can just scoop your potato salad out of its serving dish and onto a plate to eat! However, if you’re not worried about carbs (or are trying to carb-out before a big gym day), you can serve our old fashioned potato salad on two slices of lightly toasted bread for a delicious dinner of diverse textures!
Yukon Gold potatoes are the most flexible potato to keep in your kitchen; though, not everyone has them on hand! Russet potatoes make the best alternative option for Yukon Gold when it comes to potato salad – or, go the keto-conscious route and opt for sweet potatoes!
Serving Suggestions
Potato salad pairs best with some tantalizingly textured roasted vegetables like lemon parmesan roasted brussel sprouts or even pan-fried broccoli! Since old fashioned potato salad has a lot of carbs in it, try mitigating the dish with any one of our 20 low-carb dinner options that are easy to make! Of course, you can always serve old fashioned potato salad all by itself!
Old Fashioned Potato Salad
Ingredients
- 3 pounds Yukon Gold potatoes
- 3/4 cup diced white onion
- 2 stalks celery diced
- 4 hard-boiled eggs diced
- 1 1/2 cups mayonnaise
- 3 tablespoons sweet pickle relish
- 1 tablespoon yellow mustard
- 1/2 teaspoon celery salt
- 1/4 teaspoon salt or to taste
- Freshly ground black pepper to taste
- Paprika for garnish
Instructions
- Place unpeeled potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce to medium and simmer for 20-25 minutes until tender. Drain and cool with cold water. Peel and chop the potatoes.
- In a large bowl, mix the chopped potatoes with diced onion and celery. Season with salt and toss to combine.
- In a separate bowl, whisk together mayonnaise, mustard, celery salt, pepper, and pickle relish. Add this dressing to the potato mixture and stir gently. Fold in the diced eggs and adjust seasoning if necessary.
- Garnish with paprika, cover, and chill in the refrigerator for at least one hour before serving. DEVOUR!
Nutrition
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