Old Fashioned Potato Salad

Old fashioned potato salad with hard boiled eggs, mayo, mustard and sugar, a traditional and tasty version of the classic American BBQ and potluck staple.

Is there anything more Americana in the summer than good old fashioned potato salad?  This is a straightforward classic rendition of this beloved side dish.

I was inspired after watching Jeannie make it for her husband's annual group of golfers, a much loved BBQ side dish after their day of golf.  It's a classic small town Iowa version that reminds me of Amish potato salad.  It's on the sweet side and yellow with mustard, almost like a deviled egg potato salad.

I spent my college years in Iowa and my graduation brunch was in the Amana Colonies.  I have a great fondness of the state, culture and food.  Not sure how authentic this is, but I've heard Amish potato salad is sweet and yellow mustard-based, with onion, sugar and vinegar.  No vinegar here, but the rest seems on point.

HERE'S WHAT YOU NEED

Jean uses Miracle Whip and a certain brand of yellow mustard, but I prefer mayonnaise and my preferred brand of mustard.  Potato salad definitely elicits some strong feelings on this matter so I say, you do you!

STEP BY STEP INSTRUCTIONS

RECIPE NOTES AND TIPS

• You can make more and the rule of thumb is:  for every potato used, use the same amount of eggs.
• I like to hard boil eggs in my Instant Pot pressure cooker, they always turn out perfect and the shells peel right off!
• You can use Miracle Whip salad dressing if you like, keep in mind it's sweeter than mayo so you may want to adjust the sugar accordingly and to taste.
• Chill for several hours or overnight so the flavors have a chance to meld.
• I like to dust with paprika before serving.

This traditional potato salad is no-frills and simple and exactly why it's so dang good.  It tastes just like the Amish potato salad at my neighborhood deli counter here in Missouri, and they have like 6 different kinds of potato salad!  I definitely see why Herb loves this so much, and thank you Jeannie for showing us how to make it right!  Kelly🍴🐦

Looking for more side dishes for your next potluck or gathering?

• Easy Baked Beans takes canned beans to the next level with just a few added ingredients, including bacon and brown sugar.
• Baked Macaroni and Cheese is a classic southern side dish.
• Cajun Macaroni Salad, another classic side dish with a spicy Cajun twist.

HUNGRY FOR MORE? Subscribe to my Newsletter and come hang out with me on INSTAGRAM, or give me a follow on FACEBOOK or see what I’m pinning on PINTEREST.

Old Fashioned Potato Salad

Old fashioned potato salad with mayo, mustard and sugar, a traditional and tasty version of the classic American BBQ and potluck staple.

4.83 from 17 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Chill: 12 hours hours

Total Time: 12 hours hours 45 minutes minutes

Servings: 6 servings

Calories: 455kcal

Author: Kelly Wildenhaus

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 5 red potatoes about 1½ pounds
• ▢ 5 eggs
• ▢ ½ small sweet onion, diced or more to taste
• ▢ 1 cup mayonnaise
• ▢ 2 heaping tablespoons yellow mustard two big squirts
• ▢ 2 tablespoons sugar or more to taste
• ▢ Kosher salt and pepper

Instructions

• Simmer whole potatoes in salted water until tender, about 20-30 minutes, and cook eggs using preferred method for hard boiled. Drain and set aside to cool.
• Whisk together the mayonnaise, mustard and sugar until sugar is dissolved. Set aside.
• Peel potatoes and eggs. Slice thinly using box grater over large bowl, alternating potatoes and eggs (slice a potato then slice an egg until everything is sliced). Season with salt and pepper and add diced onions to bowl.
• Add dressing mixture to potatoes and eggs and mix gently until well combined. Refrigerate several hours or overnight for best flavor!

Recipe Notes

• To make more, for every potato used, use the same amount of eggs.
• One side of the box grater is for slicing, it has the largest slits.
• To hard boil the eggs in an Instant Pot, place 1 cup water in insert and wire basket. Add eggs and set for 5 minutes under high pressure. Naturally release for 5 minutes, open and remove eggs to ice water bath for 5 minutes. They are ready to go and peel so easily!
• You can use Miracle Whip instead of mayonnaise, it will be sweeter so adjust the sugar amount if needed.

Nutrition

Calories: 455kcal Carbohydrates: 35g Protein: 9g Fat: 32g Saturated Fat: 6g Polyunsaturated Fat: 17g Monounsaturated Fat: 8g Trans Fat: 1g Cholesterol: 152mg Sodium: 327mg Potassium: 899mg Fiber: 3g Sugar: 8g Vitamin A: 235IU Vitamin C: 17mg Calcium: 47mg Iron: 2mg

Did you make this recipe? Please comment, rate it and share! And mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see!

1.6K shares

*Inspired by the potato salad in the short film The Foursome.