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    Home ~ Recipes ~ Side Dishes for One

    Old Fashioned Potato Salad Recipe No Egg

    LAST UPDATED: Dec 26, 2020 · PUBLISHED: Dec 26, 2020 · BY: Sydney · Leave a Comment

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    My old-fashioned potato salad recipe is incredibly easy and tastes better than anything you can buy in the supermarket. A combination of potato, onion, pickles, celery, mustard, and mayonnaise never tasted so good! The perfect recipe for those of us who prefer our potato salad without eggs.

    Why This Recipe Works

    Most importantly,t this simple potato salad is deliciously flavorful, easy to make, and tastes even better the next day.

    Homemade potato salad is good any time of the year. Great for brown bag lunches, picnics, or BBQs. Make a larger batch for an office potluck.

    Ingredients

    • Potato - For a classic potato salad, peeled russet ottoes or red potatoes both work great. If you use a red potato leave the peel on and slice instead of cube.
    • Celery- the celery needs to be finely chopped and always good to remove the strings from the celery, but it's not critical. If you have extra potatoes, make these tasty warm scalloped potatoes.
    • Onion - Sometimes I use green onion.
    • Pickles- Sweet Pickles, bread and butter pickles, or pickle relish are really good. Some people even prefer the flavor of Dill pickles in their potato salad recipe. Use whatever you have on hand for your own unique taste.
    • Mayonnaise - this recipe calls for plain mayo, however, you can use a garlic mayo for a little extra oomph. Some people prefer a sour cream base as you can substitute 1:1.
    • Mustard - plain yellow mustard is the classic ingredient, or if you like a little more heat use a Dijon mustard.

    Optional

    • Olives
    • Pimentos

    How to make old fashioned potato salad

    • Boil potatoes until tender. Be careful not to overcook otherwise the potatoes will turn to mush when you mix in the other ingredients. let cool down completely before adding the other ingredients.
    • In a medium bowl combine the mayonnaise, yellow mustard, and sweet pickle juice. Adjust the amounts to your personal taste preference.
    • After the potatoes have cooled add in the celery and onions, mix together
    • Next, add in the mayonnaise mixture slowly until you get a creamy consistency.
    • Chill before serving.

    Can I microwave the potatoes instead of boiling?

    Absolutely, sometimes when I want a firmer potato I'll microwave instead of boil. Leftover baked potatoes are also good to make this old fashioned potato salad recipe

    Have extra potatoes, make these tasty warm scalloped potatoes.

    homemade potato salad in clear bowl

    Classic Potato Salad

    A creamy small batch potato salad made from scratch. tangy mustard and pickles give this recipe a little zing.
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Chill Time: 2 hours
    Total Time: 2 hours 30 minutes
    Servings: 4 servings
    Calories: 158kcal
    Author:Sydney Dawes

    Ingredients

    • 1 large russet potatoes peeled and cubed
    • 2 tablespoons onions diced
    • 1 celery rib finely chopped
    • 2 sweet pickles minced
    • 1 teaspoon pickle juice
    • 3 tablespoons mayonnaise
    • 2 teaspoons mustard
    • black olives sliced (optional)
    • 1 teaspoon pimentos optional

    Instructions

    • Boil potatoes until tender, let cool down completely
    • In a medium bowl combine the mayonnaise, yellow mustard, and sweet pickle juice. Adjust the amounts to your personal taste preference.
    • After the potatoes have cooled add in the celery and onions, mix together
    • Add in the mayonnaise mixture slowly until you get a creamy consistency.
    • Optional step: Top with sliced olives and pimentos.
    • Chill before serving.

    Notes

    The olives and pimento are mainly used for decoration.

    Nutrition

    Serving: 1g | Calories: 158kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 191mg | Fiber: 2g | Sugar: 3g

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    Cooking scrumptious small batch recipes for one and sometimes for two are created in my small 1960’s kitchen. I learned to cook Shepherds Pie in England and Classic Marinara while living in Italy. Born in Southern California and raised in the Midwest, my cooking represents the best of both regions with an added touch of Southern hospitality.

    More about me →

    Looking for stew recipes? This is the place for all-season recipes! Stews aren't just a cold-weather dish.


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