Old Fashioned Creamy Potato Salad

Perfect side dish to burgers and dogs on the grill, this old fashioned creamy potato salad is a huge favorite of ours!

Don’t like potato salad?

I hear that a lot.

That is … until people try this potato salad.

No, seriously.

My husband won’t eat potato salad unless it’s THIS potato salad.

AND, he’ll eat leftovers.

(He’s not typically a “leftovers” kinda guy, unless it’s steak or his mother’s enchiladas.)

Starting in spring, this particular potato salad is requested at every family gathering.

Yes: Every. Single. One.

Friends who’ve tried it?

Same request.

What is it about this recipe that’s so good?

Well, it reminds me of the potato salad my grandmother used to make.

Kind of southern, kind of classic. Creamy with a little tang from the mustard, perfect compliment to BBQ, ribs, burgers, sandwiches, or any other picnic food.

Give it a whirl—it’s super simple, and you can make it the day before.

In fact, it’s better if you make it a day ahead, which is fabulous!

Old Fashioned Creamy Potato Salad

Yield: 6 to 8

Prep Time: 10 minutes

Cook Time: 15 minutes

Additional Time: 2 hours

Total Time: 2 hours 25 minutes

Perfect side dish to burgers and dogs on the grill, this old fashioned creamy potato salad is a huge favorite of ours!

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Ingredients

• 8 medium potatoes, cubed (red skin are my favorite, but any kind will do)
• 6 large eggs, hard boiled* and diced
• 6 green onions, diced
• 1 1/4 cup real mayonnaise
• 1 tablespoon Dijon mustard (or any kind you have on hand)
• 1 tablespoon + 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon parsley (fresh or dried)

Instructions

1. Put the potatoes in a large pot and fill with enough water to just cover the potatoes. Add a tablespoon of salt.
2. Set the pot over high heat and bring to a boil. Reduce heat and continue boiling for 15 minutes.
3. While the potatoes are cooking, stir the rest of the ingredients together in a large mixing bowl.
4. Drain the potatoes, then rinse them with cold water for 30 seconds—they should still be warm.
5. Fold the warm potatoes into the mayonnaise mixture, making sure to coat them completely.
6. Cover and refrigerate for at least 2 hours before serving (overnight’s better).

*To make hard boiled eggs:

1. Fill a medium sauce pot half-way with water, add the eggs gently and then set the pot over high heat.
2. Just before the water comes to a hard boil, reduce heat and gently boil (keep the eggs from bouncing around too much) for 7 minutes.
3. Drain and let cool in an ice bath before peeling.

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