Old Fashioned Potato Salad on the table is a sure sign we are in full summer mode! The creamy texture is livened up with the crunch of sweet pickles and the buttery richness of hard boiled eggs that will have you coming back for more again and again. This potato salad recipe is completely satisfying all on its own, but it goes great with any kind of barbecue you put it up against!

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Old Fashioned Potato Salad Recipe

It wouldn't be a picnic without my Old Fashioned Potato Salad. It is good 'ol summer comfort food y'all! There isn't much to this potato salad, but it sure is addicting! I wish I could eat just one bite and stop there, but it's not happening. I could eat a ginormous bowl full of this stuff and call it a day! A perfectly happy day :)

This potato salad is completely satisfying all on its own, but it also goes great with any kind of barbecue you put it up against! I have served this potato salad with hot dogs, burgers, chicken, ribs, and even just a plain old ham and cheese sandwich! You name it!! It's lip-smacking deeee-licious!

As potato salad goes, you might consider this one to be kind of plain, but we like it like it like that. Filled to the brim with potatoes, hard boiled eggs, sweet bread and butter pickles, and seasoned to perfection, this potato salad is easy to make and take too. It is great for any summer gathering and a must have on the picnic table!

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Old Fashioned Potato Salad

By Life Tastes Good
Published 07/16/2017

Ingredients

• 2 lbs Yukon Gold potatoes with the skin, washed and cut into cubes
• 1 tablespoon kosher salt
• 3-4 garlic cloves
• salt and pepper to taste
• 1/4-1/2 cup mayonnaise (click to see the only brand I use)
• 1/4 -1/2 diced bread and butter pickles (click to see the brand I use)
• onion powder to taste
• 2 hard boiled eggs, chopped
• 2 hard boiled eggs, sliced
• Paprika
• Chopped parsley (optional)

Instructions

1. Place the cubed potatoes into a large pot and fill with water to cover. Salt the water generously with 1 tablespoon of kosher salt. Add 3-4 garlic cloves. Bring the water to a boil and cook until potatoes are just tender, about 5-7 minutes. If you get them too tender, your potato salad will be mushy, but you might like it like that. Drain the potatoes and run them under cold water to cool them off. Place them in a bowl and put them in the fridge to chill for several hours or overnight. If you are in a pinch for time you can put them in the freezer to speed up the process, but check on them often and remove them when they are chilled.
2. When potatoes are nicely chilled, add 1/4 to 1/2 cup mayonnaise (or more if you like it really creamy). I don't normally measure out the ingredients when I make this, so please use the measurements as a guideline and make this salad to your liking. And, please, be sure to use real mayonnaise for best results. Gently mix in the mayo to coat the potatoes.
3. Add in 1/4 to 1/2 cup chopped up bread and butter pickles. Again, add as much or as little as you like. Keep tasting to get it just right.
4. Mix is about a 1/4 teaspoon of onion powder and salt and pepper to taste. Keep tasting as you go and adding seasonings a little at a time until it is just the way you like it. Gently fold in chopped hard boiled eggs. Top with sliced eggs and a sprinkling of paprika. Chill until ready to serve. Garnish with chopped parsley before serving if desired. Enjoy!

Yield: 6-8 Servings
Prep Time: 15 mins.

Cook time: 5 mins.
Total time: 20 mins.