Homestyle Potato Salad is a must for graduations, picnics, backyard BBQs, potlucks and summertime parties. And our Mom’s recipe is old fashioned goodness at its very best! It has simple savory ingredients with a great combination of crunch and creaminess, and a family favorite side dish for over 50 years.
Since our Mom has been making this recipe for 50+ years, it’s definitely a tried and true recipe that’s worth passing down from generation to generation! And, we think your family and friends will love this delicious potato salad as much as we do.
For an easy meal we served our potato salad with Publix fried chicken, soft potato dinner rolls, homemade green bean casserole and baby dill pickles. Or try it with our Crispy Panko Chicken Breasts and Amazing Pull Apart Rolls, which are similar and two of our favorite recipes as well!
Ok, let’s make it: Wash and quarter the potatoes, boil them in salted water until a knife can easily pierce them (approximately 15-20 minutes). Cool completely, chop into cubes and place in a bowl.
Note: We used red skin (for pretty color), but feel free to use yukon gold, or russet potatoes.
Chop the celery and onion and add it to the cubed potatoes.
Chop the eggs and set aside. But, don’t add them to the potatoes, celery and onion just yet.
In a small bowl, thoroughly mix the mayonnaise, cream, salt and pepper together. Add the mayonnaise mixture to the potatoes, celery and onion, and stir gently until coated.
Gently fold in the chopped eggs, just until mixed. Sprinkle with a little paprika and chopped fresh or dried parsley, for a nice presentation.
Cover and refrigerate for 30-60 minutes, or until ready to serve.
This Homestyle Potato Salad is best served chilled in the refrigerate for awhile. This will allow the flavors to blend and marry together, and the salt and pepper to absorb into the potatoes and chopped eggs. You can also make it the day before, cover and store it in the fridge.
It doesn’t get more homestyle than this classic, old fashioned (50 year old) potato salad recipe, that’s straight from my Mom’s kitchen to yours!
Homestyle Potato Salad
- 2 cups (150 g) red skin potatoes, cooked and cubed
- 4 (4 ) hard boiled eggs, chopped
- 1/2 cup (50.5 g) celery, chopped
- 1/2 cup (80 g) sweet onion, chopped
- 1/2 cup (112 g) light mayonnaise
- 2 tablespoons (29.57 ml) cream, we used half and half cream
- 3/4 teaspoon (3.7 ml) salt, or to taste
- 1/2 teaspoon (2.46 ml) pepper, or to taste
- Sprinkle of paprika, we used Spanish paprika
- Fresh or dried parsley
- Wash and quarter the potatoes, boil them in salted water until a knife can easily pierce them (approximately 15-20 minutes). Cool, chop into cubes and place in a bowl. See note below for potatoes.
- Chop the celery and onion and add it to the cooked and cubed potatoes.
- Chop the eggs and set aside. But, don't add them to the potatoes, celery, and onion just yet.
- In a small bowl, thoroughly mix the mayonnaise, cream, salt, and pepper together. Add the mayonnaise mixture to the potatoes, celery, and onion, and stir gently until coated.
- Gently fold in the chopped eggs, just until mixed. Sprinkle with a little paprika and chopped fresh or dried parsley.
- Cover and refrigerate for 30-60 minutes, or until ready to serve.
- You can use a variety of different potatoes; red skin, Yukon gold or russet potatoes.
- Add a teaspoon of salt to the boiling water while cooking the potatoes.
- The potatoes will chop and hold their shape better if chilled in the fridge for a few hours, or overnight. This will also help avoid mushy potato salad.
- Cover, and allow the potato salad to chill in the refrigerate for 30-60 minutes before serving. This will blend and marry the flavors together. It can also be made the day before.
- This is a smaller batch of potato salad. For a crowd of people, just double the ingredients.