Old Fashioned Potato Salad

User Reviews

5.0

12 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • Servings

    8 servings

  • Course

    Side Dish

  • Cuisine

    American

Old Fashioned Potato Salad

Nothing is better at a barbecue than a side of old fashioned potato salad. This recipe is one that everyone will be talking about days later!

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Ingredients

Servings
  • 3 pounds red potatoes cut into 1-2 inch wedges
  • 2 celery stalks sliced
  • 3/4 cup dill pickles, diced
  • 4 hard boiled eggs peeled and chopped
  • 3/4 cup mayonnaise
  • 3/4 cup plain greek yogurt
  • 1 1/2 tbsp yellow mustard
  • 1 tbsp apple cider vinegar
  • 1 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp lemon pepper seasoning
  • 1/2 tsp dried basil
  • 1/2 tsp salt
  • optional garnishes - parsley, green onion, chives
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Instructions

  1. Fill a large pot with salted water and bring to a boil. Gently add in red potatoes and boil until for tender, approximately 5-7 minutes, though depending on size of potatoes, it could take slightly longer. When tender, drain.
  2. While potatoes are cooking, whisk together the mayonnaise, plain Greek yogurt, mustard, apple cider vinegar, garlic powder, onion powder, lemon pepper, dried basil and salt in a medium size bowl. Set aside, ready to use when potatoes are finished cooking.
  3. In a large bowl combine cooked red potatoes, celery, pickles and hard boiled eggs. Pour mayonnaise mixture in with potatoes. Stir until everything is throughly combined.
  4. Top with chopped parsley, green onions or chives if desired. Refrigerate at least 2 hours prior to serving, unless you enjoy warm potato salad (some do!).

Notes

  • Make sure your potatoes are tender, but not mushy. You should be able to stick a fork through them easily but without the potato falling apart. 
  • , but not mushy. You should be able to stick a fork through them easily but without the potato falling apart. 
  • Put dressing on warm potatoes. The dressing soaks into the potatoes better when the potatoes are still warm. Have it ready to go so that you can combine them immediately after they are finished cooking.
  • . The dressing soaks into the potatoes better when the potatoes are still warm. Have it ready to go so that you can combine them immediately after they are finished cooking.

Nutrition Information

Show Details
Calories 317kcal (16%) Carbohydrates 29g (10%) Protein 9g (18%) Fat 19g (29%) Saturated Fat 3g (15%) Polyunsaturated Fat 10g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 103mg (34%) Sodium 380mg (16%) Potassium 856mg (24%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 164IU (3%) Vitamin C 15mg (17%) Calcium 57mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories kcal

% Daily Value*

Calories 317kcal 16%
Carbohydrates 29g 10%
Protein 9g 18%
Fat 19g 29%
Saturated Fat 3g 15%
Polyunsaturated Fat 10g 59%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 103mg 34%
Sodium 380mg 16%
Potassium 856mg 18%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 164IU 3%
Vitamin C 15mg 17%
Calcium 57mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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5.0

12 reviews
Excellent

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