Potato Salad – the Classic Recipe

It’s time! The time of year when I really get into the Spring and Summer foods and what could be more important than a good, basic potato salad? This is the salad that I grew up eating and that I made when we had the deli. I know everyone has their favorite that they could make in their sleep, one that they can make adjustments in quantities automatically for the number of people they need it to serve and this is mine.

Potato Salad - the Classic Recipe

I often refer to this as my Red Potato Salad because I most often use the small red potatoes. I prefer the waxy consistency of them. I do mash them in the bowl, just a little (in about 3-4 places) to give them more potato flavor and make the salad nice and thick. This step really improves the salad no matter what kind of potatoes you use.

Potato Salad - the Classic Recipe

Toss the main salad ingredients together first and make the dressing separately. I find this to be the easiest method to insure proper distribution of the flavors.

Potato Salad - the Classic Recipe

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Potato Salad - the Classic Recipe Potato Salad - the Classic Recipe







Potato Salad - the Classic Recipe

Recipe type: Salad
Serves: 6 servings
  • 3# cooked and cooled red potatoes, chopped
  • 4 hard boiled eggs, chopped
  • 2 lg stalks of celery, chopped
  • 5-6 green onions, chopped
  • ¼ C sweet pickle relish - optional
  • Dressing
  • 1½ C Hellman's (Best Foods) mayo
  • 1 tsp celery seed
  • 1 Tbsp vinegar
  • 1-2 Tbsp sugar
  • ½ tsp garlic powder
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp dry mustard
  1. In a large bowl, toss the potatoes, eggs, celery, green onions and sweet relish together.
  2. In a small bowl, whisk dressing ingredients and combine with potato mixture.
  3. Chill well.




4 thoughts on “Potato Salad – the Classic Recipe

  1. oh my goodness sakes I adore red spud potato salad, I agree on not mashing the smithereens out of the spuds..We like to have this salad with salmon or fish from the sea at the shore where we go and yak until the wee hours with people we have known since kindergarten it is a hoot! Sometimes we bbq the salmon as I was taught by native American people I grew up with on sticks over a live fire with a mix of salt/sugar and spices, turning it every once in awhile, it comes out mighty tasty, the spud salad is never tossed in the dressing the way I make it until the very end when we are gonna get the fish from the sea on our plates ,that way nothing is mushy, everyone loves my red spud potato salad, but I will try to make yours and see how the ooh’s and aah’s go..Happy Mother’s day and happy month of may!

    • Mary, sounds like fun and the perfect time for potato salad. I usually cook and chill my potatoes, then add the dressing just before serving the salad too.

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