Plain Ole' Potato Salad
A classic potato salad featuring creamy mayonnaise, crunchy celery, and fresh vegetables, perfect for picnics, potlucks, or family gatherings with a flavorful, comforting taste.
Ingredients
Instructions
- Boil and peel 12 eggs.
- While eggs are boiling, bake 5 pounds of potatoes in the microwave.
- While potatoes are baking, chop the onion and put it in a large bowl.
- Chop the bell pepper and celery and add them to the bowl.
- Add sweet pickle relish, light mayonnaise, mustard, and salt to the bowl.
- After potatoes are baked, peel and add them to the bowl.
- Add the boiled eggs to the mixture.
- Mix everything thoroughly and serve.
Tips & Substitutions
For a creamier texture, you can substitute half of the light mayonnaise with Greek yogurt. If you're short on time, consider using pre-boiled eggs and ready-made potato salad for a quicker prep. Adjust the amount of mustard to your taste preference; a little goes a long way. For added flavor, try mixing in some dill or chives, which pair beautifully with this classic dish.
Serving Suggestions
This potato salad makes a fantastic side dish for summer barbecues or picnics. Serve it alongside grilled chicken or burgers for a classic American meal. It pairs wonderfully with Maw'S Cole Slaw for a complete spread. For a vegetarian option, enjoy it with a fresh garden salad or a slice of hearty bread.
Storage & Reheating
Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. To maintain freshness, avoid adding any garnishes until you're ready to serve. If you want to serve it warm, gently reheat in the microwave, adding a splash of water or additional mayonnaise to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Plain Ole' Potato Salad contains roughly 197 calories, with 4g protein, 31g carbohydrates, and 7g fat. It is an excellent source of vitamin C (156% of the Daily Value), and a good source of vitamin A and potassium. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this potato salad a day in advance?
Absolutely! In fact, making it a day ahead allows the flavors to meld together beautifully. Just be sure to store it in the refrigerator and give it a good stir before serving. If it seems dry, add a little extra mayonnaise or Greek yogurt to refresh it.
How can I make this recipe healthier?
To make this potato salad healthier, consider reducing the amount of mayonnaise used and replacing it with Greek yogurt or avocado for creaminess. You can also add more vegetables like diced carrots or peas for added nutrients without compromising flavor.
Is there a way to make this potato salad vegan?
Yes, you can easily make this potato salad vegan by substituting the eggs with diced tofu or chickpeas for protein. Replace the light mayonnaise with a vegan mayo or a mixture of tahini and lemon juice for creaminess. Ensure all other ingredients are vegan-friendly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).