Old-Fashioned Potato Salad Recipe

I thoroughly enjoyed reading the reviews and seeing how each reviewer added their own personal twist to the potato salad recipe. I must admit, I wasn't a fan of potato salad until I started making my own, and now I can't get enough of it. Everyone has their own preferences when it comes to potato salad, and for me, using green onions instead of regular onions, dill pickles instead of sweet ones, and garlic powder instead of garlic salt made all the difference. After mixing the ingredients, I felt my potato salad needed a bit more mayo, so I added a little extra. I also threw in some chopped chives, onion powder, and a dash of Frank's Hot Sauce, which is a family favorite addition for us. Overall, it turned out to be a delicious and satisfying potato salad that everyone in my family enjoyed.

My husband had a strong desire for potato salad, so after browsing through various recipes, I decided to try this one. And I must say, it was absolutely delicious! The flavors really come together the next day, so I recommend making it ahead of time if you can. I added extra mayo to prevent it from being too dry. This recipe is definitely a classic picnic potato salad. I will definitely be making it again in the future.

Wonderful! This recipe is incredibly simple and delicious. A great tip is to use the same hot water after boiling the potatoes to cook the eggs (I used 3 eggs). Don't forget to add fresh parsley for that extra flavor kick, and I used Mt. Olive's Dill Relish for a tasty twist. I used a combination of 3 Yukon Gold and 3 Red potatoes, keeping the skin on for added texture and color.

This recipe is reminiscent of the potato salad my mom taught me how to make back in the mid-sixties as a teenager. The unique twist includes using dill pickles instead of sweet pickle relish and green onions instead of regular onions. The real game-changer is the dressing - I prefer to add a bit more mayonnaise and incorporate pickle juice or vinegar to achieve the desired consistency. For the eggs, I only chop the whites to mix in with the dry ingredients, while the mashed yolks serve as the base for the dressing.

Review rewritten: As a Southerner, I have a preference for a creamy potato salad. To achieve this, I recommend peeling and cutting the potatoes into small pieces before cooking them until they are very soft. Increase the amount of mayonnaise to at least 1/2 cup, and add 2-3 tablespoons of mustard for a hint of tanginess. Combine the mustard, mayo, onions, diced dill pickles (avoid using sweet ones), chopped eggs, salt, pepper, and celery seed thoroughly. Then, gently fold in the cooked potatoes until well-coated. This results in a delicious Southern-style potato salad that is sure to be a hit at any gathering. Trust me, there won't be any leftovers! With these adjustments, this recipe easily earns a 5-star rating.

I prepared six slices of bacon until they were crispy, then crumbled them and tossed them into the salad after they had cooled.

This dish was fantastic! I thoroughly enjoyed the flavors and crispiness. I improvised by making my own relish since I didn't have any on hand, and it worked out perfectly. I'm deducting one star as I needed to include extra mayonnaise. It would be helpful to have revised recipe instructions regarding enhancing the dish's taste. Adding vinegar, salt, and pepper to the potatoes as they cool was a game-changer in terms of flavor. Much appreciated for sharing the recipe.

I like to enhance my potato salad by adding approximately half a cup of green pepper to it. I prepare 3 pounds of diced potatoes and six eggs in an Instant Pot for 7 minutes. While they are cooking, I combine mayonnaise, celery, onion, sweet pickle relish, green pepper, mustard, and seasonings in a separate bowl. I peel and chop the eggs using a Ninja food processor and incorporate them into the mixture. After mixing everything together with a spatula, I refrigerate it for at least an hour before serving.

My mom upgraded the mashed potatoes by adding bell peppers and crispy bacon. She drizzled some butter over the hot potatoes for extra flavor. I highly recommend trying Marzetti's slaw dressing. If you prefer homemade dressing, my go-to recipe is 1 cup of mayonnaise, 1-2 tablespoons of vinegar, and 1/4 cup of sugar (adjust to taste). This recipe brings back nostalgic memories of the dressing I learned to make as a child.

This was my initial try at preparing potato salad. At 81, I am a newcomer to cooking, stepping into this role to care for my wife who is a stroke survivor. While she enjoyed this first attempt, we both agreed that it needed a little something extra. Following my daughter's advice, I added fresh dill, and on my own, I included the juice of a lemon. The dish now has a delightful zing to it.

Rewritten review: Based on suggestions from other reviewers, I decided to include additional mayonnaise in this recipe. I also incorporated a red onion and grated a thin carrot for added flavor. While I didn't measure the potatoes precisely, I used a total of 7 potatoes of varying sizes. After peeling and cutting them, I boiled the potatoes in salted water until they were tender. I adjusted the amount of relish, eyeballing it along with the rest of the ingredients, and opted for just 2 hard-boiled eggs. A pinch of salt was added as well to enhance the overall taste. The potato salad is currently chilling in the fridge and will be served at our monthly Bunco game night tomorrow.

This is hands down the best potato salad recipe you will ever try! The flavors are incredibly complex and truly amazing. Say goodbye to bland potato salad forever!

Added an extra egg, used only 1/4 cup of dill relish, included diced dill pickles, the recipe is simple and delicious.

No alterations made.

Simple and tasty!

Everyone enjoyed it. I will try it next time without the relish, and using plain salt instead of garlic and celery.

I can't stand mustard and relish in my potato salad, so I always make my own. It's a bit time-consuming, but worth it. I prefer using white or red potatoes for a homemade touch. I rarely ever opt for store-bought potato salad.

My mom taught me this recipe 65 years ago. It's simple but delicious. Here's how to make it: 1. Use a sweet onion for the best flavor. 2. Mash one of the hard-boiled yolks into the mayonnaise. 3. Mix in a little sweet pickle juice with the mayonnaise. 4. Sprinkle the top with paprika for a nice touch of flavor. Over the years, I've also added some variations to this recipe, including peas, bell pepper in any color, jalapeno pepper, and chopped cucumber. It's a versatile dish that you can customize to your liking. Enjoy!

The first time we used the juice from picked babycorn, but the next time we tried it with zucchini relish. I personally found it to be most enjoyable with the zucchini relish.

I agreed with many reviewers that this recipe needed more mayo, so I decided to add approximately 1/3 cup of sour cream along with parsley, Worcestershire sauce, Tabasco, and the juice of a quarter of a lemon. The addition of sour cream and lemon really elevated the flavors! This potato salad has become my favorite now. I highly recommend trying to add chopped fennel as well!