Old-Fashioned Potato Salad

This Old-Fashioned Potato Salad is a nostalgic favorite that balances creamy richness with a tangy mustard bite. Made with waxy red potatoes, crisp celery, and sweet pickle relish, it offers a wonderful texture contrast in every bite. The dressing, a blend of fat-free sour cream and mayonnaise, keeps it lighter than traditional versions while maintaining that hearty, home-style flavor. Hard-boiled eggs add protein and depth, though they can be omitted for a vegan version. Perfect for summer picnics, family barbecues, or as a comforting side for holiday dinners, this salad tastes even better the next day as the flavors meld together.

Cooking Method: Boiling

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 9

Calories: 494.4

Dietary: Gluten-free, Low-fat, Vegetarian

Description

This Old-Fashioned Potato Salad is a nostalgic favorite that balances creamy richness with a tangy mustard bite. Made with waxy red potatoes, crisp celery, and sweet pickle relish, it offers a wonderful texture contrast in every bite. The dressing, a blend of fat-free sour cream and mayonnaise, keeps it lighter than traditional versions while maintaining that hearty, home-style flavor. Hard-boiled eggs add protein and depth, though they can be omitted for a vegan version. Perfect for summer picnics, family barbecues, or as a comforting side for holiday dinners, this salad tastes even better the next day as the flavors meld together.

Ingredients

3 lb round red potatoes, unpeeled and cubed
1/2 cup diced onion
1/2 cup diced celery
1/4 cup sweet or dill pickle relish
3 whole hard-cooked eggs, chopped (optional)
1 clove garlic, minced
3/4 cup fat-free sour cream
1/3 cup fat-free mayonnaise
2 tbsp chopped fresh parsley
1 tsp dry mustard
3/4 tsp salt
1/4 tsp black pepper

Directions

1
Place cubed potatoes in a large pot and cover with cold water by about an inch.
2
Bring the water to a boil over high heat, then reduce heat to medium-low to maintain a gentle simmer.
3
Cook potatoes for about 8-10 minutes, or until they are tender when pierced with a fork but still hold their shape.
4
Drain the potatoes thoroughly in a colander and let them cool slightly so they are warm but not hot.
5
In a large mixing bowl, combine the warm drained potatoes, diced onion, diced celery, pickle relish, and chopped hard-cooked eggs (if using).
6
In a separate small bowl, whisk together the fat-free sour cream, fat-free mayonnaise, minced garlic, chopped parsley, dry mustard, salt, and pepper until smooth.
7
Pour the dressing over the potato mixture and gently fold everything together until evenly coated.
8
Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour before serving to allow flavors to meld.

Nutrition Facts

Servings 9

Amount Per Serving
Calories 494.4kcal

% Daily Value *
Total Fat 31.2g48%
Saturated Fat 8.6g43%
Cholesterol 192.0mg64%
Sodium 158.4mg7%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 50.4g101%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: potato salad, old fashioned, red potatoes, mustard dressing, picnic food, summer side, comfort food, vegan option, low fat, barbecue side, picnic recipe, easy salad, classic recipe, potato side, crowd pleaser

Read it online: https://www.chefs-mate.com/recipe/old-fashioned-potato-salad/