5.0 from 12 votes
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!
Prep Time
10 mins
Cook Time
10 mins
Servings: 8 servings
Course:
Side Dish
Cuisine:
American
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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!).
Cup of Yum
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
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
% 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.