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
Step 2: Whisk together the dressing until sugar dissolves.
Step 3: Peel the cooled potatoes and eggs.
Step 4: Use the slice setting of a box grater and thinly slice potatoes and eggs alternately into large bowl. Season with salt and pepper.
Step 5: Add the chopped onions to the bowl and then add the dressing, stir to combine well. Refrigerate for several hours or overnight.
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.
Old Fashioned Potato Salad
- 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
- 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!
- 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.
*Inspired by the potato salad in the short film The Foursome.