Old fashioned potato salad with mayo, mustard and sugar, a traditional and tasty version of the classic American BBQ and potluck staple.
Course Side Dish
Keyword classic potato salad, old fashioned potato salad, potato salad
Prep Time 15minutes
Cook Time 30minutes
Total Time 12hours45minutes
Author Kelly Wildenhaus | the hungry bluebird
5red potatoesabout 1½ pounds
½smallsweet onion, dicedor more to taste
2heaping tablespoonsyellow mustardtwo big squirts
2tablespoonssugaror 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.