Potato Salad Recipe

Creamy, classic old fashioned (hard boiled egg) Potato Salad Recipe like the kind from your childhood that disappears first at picnics and gatherings.

Side Dish | May 19, 2017 | By

When spring hits we switch menus at our house ~ no more meatloaf, gravies and thick soups for a while ~ now we’re all about grilling and our favorite summer side, this Potato Salad Recipe.

It isn’t Memorial Weekend without it and it shows up many times throughout the summer. I’ve made it so many times I could almost do it with my eyes closed (if only it didn’t require the use of a sharp knife).

I’m kind of a potato salad snob and I’ve turned my family into PS snobs, too. It’s not a proud moment that I admit this, but it’s true. This is a classic, old fashioned version ~ nothing fancy ~ but if your grandma made potato said, chances are it tasted a lot like this one and like grandma’s, it’s the first thing to disappear at any gathering.

Creamy, classic old fashioned (hard boiled egg) Potato Salad Recipe like the kind from your childhood that disappears first at picnics and gatherings.

I make no apologies for this non-lo-cal, non-figure friendly Potato Salad Recipe ~ nor should you. If you’re thinking of substituting light mayo for regular and wondering if it’ll taste the same. I’m sorry to say, no ~ and there just may be a terrible lightning storm if you go all ‘lite’ on me. Just kidding ~ but this isn’t the recipe to cut back on.

Creamy, classic old fashioned (hard boiled egg) Potato Salad Recipe like the kind from your childhood that disappears first at picnics and gatherings.

With my first taste of this Potato Salad at the start the season I can almost hear it shout summer! Wait. . . maybe that’s me. But seriously, there’s a reason classic dishes like this have been around so long. They’re so darn good.

Creamy, classic old fashioned (hard boiled egg) Potato Salad Recipe like the kind from your childhood that disappears first at picnics and gatherings.

Warm weather, backyard barbecues and boating go hand in hand for us. My husband owned a boat when I met him and we’ve had one most of the time since. Boating and fishing have been such a fun and important part of our lives and continue to be today just like the food we share at our table.

This Potato Salad Recipe goes with pretty much anything – from cheeseburgers to Balsamic Pork Tenderloin a really tasty any night meal that goes from stove to table in just 20 minutes.

Creamy, classic old fashioned (hard boiled egg) Potato Salad Recipe like the kind from your childhood that disappears first at picnics and gatherings.

I’ve been making this Potato Salad Recipe pretty much since the dinosaurs roamed the earth. A while back I decided to add bacon because well, it just seemed like the right thing to do and I haven’t looked back.

I like Yukon potatoes, but have russets on hand, they work just fine, too. If you’re using russets you’ll want about 5 medium or about 2 pounds of Yukon’s.

Potato Salad Recipe Ingredients:

  • Approximately 2 pounds Yukon potatoes or 5 medium russets
  • 2 eggs, hard-boiled
  • 1/2 cup of onion, finely chopped
  • 1/3 cup of celery, finely chopped
  • 1 1/2 cups of Hellman’s mayonnaise
  • 1 1/2 tablespoons of yellow mustard
  • Small sprinkle of salt (no more than 1/4 teaspoon))
  • 1/4 teaspoon of pepper
  • 1/4 teaspoon of ground mustard
  • 1/2 teaspoon of dill
  • 3 slices of bacon, cooked and crumbled OR 3 tablespoons of REAL Hormel bacon bits (crisped in the micro or skillet before adding)
  • paprika (small sprinkle to garnish the top)

Creamy, classic old fashioned (hard boiled egg) Potato Salad Recipe like the kind from your childhood that disappears first at picnics and gatherings.

Instructions:

Cut the potatoes into chunks and cook with the skins on in boiling water seasoned with 1/2 teaspoon of salt. While the potatoes are boiling, hard-boil two eggs then dice the celery and onions.

When the potatoes are fork-tender, drain them into a colander and cool them to room temp. Dice the potatoes into bite-size pieces into a large bowl, leaving several of the potatoes with the skins on to give a rustic feel.

When the eggs are hard-boiled and cooled, dice them as well, adding them to the bowl.

Fold in the Hellmann’s mayonnaise (the amount listed is correct), dill, pepper, mustard, ground mustard and a small sprinkle of salt.

Creamy, classic old fashioned (hard boiled egg) Potato Salad Recipe like the kind from your childhood that disappears first at picnics and gatherings.

The mustard used is the kind you’d find at the ball park.

Last fold in the bacon. If you have the time and want to fry your own bacon, please do, but a lot of times I use bacon bits that I crisp up in the microwave for about 10 seconds before adding them to the salad ~ no shame, just good flavor, but make sure they’re real bacon bits, not artificial.

Vigorously blend the potato salad with a spoon giving it a good, hard stir to smash some of the potatoes, leaving the rest in their diced form creating a really creamy, delicious ~ where have you been all my life ~ Potato Salad Recipe.

If too many chunks remain, use the side of your spoon to break them up. Once it’s completely blended, give it a taste and if you like, add a bit more salt. Sprinkle some paprika on top and chill it for at least an hour or two before serving.

Need another crowd pleaser? Try this Italian Pasta Salad and watch it disappear, too. Enjoy and happy summer season!

Creamy, classic old fashioned (hard boiled egg) Potato Salad Recipe like the kind from your childhood that disappears first at picnics and gatherings.

Print
Potato Salad Recipe
Ingredients
  • Approximately 2 pounds Yukon potatoes or 5 medium russets
  • 2 eggs, hard boiled
  • 1/2 cup onion , finely chopped
  • 1/3 cup celery , finely chopped
  • 1 1/2 cups Hellman's mayonnaise
  • 1 1/2 tablespoons yellow mustard
  • Small sprinkle of salt (no more than 1/4 teaspoon))
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground mustard
  • 1/2 teaspoon dill
  • 3 slices bacon , cooked to crisp and crumbled OR 3 tablespoons of REAL Hormel bacon bits (crisped in the micro or skillet before adding)
  • paprika (small sprinkle for the top)
Instructions
  1. Cut the potatoes and cook with the skins on in boiling water seasoned with 1/2 teaspoon of salt. Hard-boil two eggs.

  2. Finely chop the onion and celery.

  3. When the potatoes are tender, drain them into a colander and cool to room temp.

  4. Dice the potatoes into bite-size pieces dropping into a large bowl, leaving several of the potatoes with the skins on

  5. Cool and dice the hard-boiled eggs into the bowl. Fold in the Hellmann’s mayonnaise, dill, pepper, mustard, ground mustard and a small sprinkle of salt.

  6. Place the bacon bits into a small bowl, cover with a paper towel and microwave them for 10-15 seconds until they’re crisp then add the bacon bits to the bowl, combining.

  7. Vigorously blend the potato salad, giving it a good stir, allowing some of the potatoes to smash while others remain in their diced form. Taste and adjust salt if necessary. Garnish with a light sprinkle of paprika. Refrigerate at least 1-2 hours before serving.

  1. JD - altamontefamily.com
    April 28, 2016

    YUM! I absolutely love potato salad and this looks like a delicious recipe!!! Looks like you had a lot of fun fishing for books on that boat! I’d be doing the same thing! How’s the weather over there?

    • Bernie
      April 29, 2016

      Thanks SO much JD! The boating photo is from last season ~ boat goes in the water today so looking forward to many more “fishing” trips! 🙂 Today we’re looking at 50’s but next week into the 60’s and hopefully up from there. Take care and have a great weekend!

  2. Mary
    April 29, 2016

    Great sounding potato salad. Never tried bacon in my potato salad….new ingredient for the future. Love your spoon! Anyway, pinned this recipe and will definitely give it a try. Thanks for sharing. Happy boating!! ;-D

    • Bernie
      April 29, 2016

      Thanks Mary ~ can’t go wrong with a classic! The spoon was a gift from one of my daughters shortly I started the blog ~ I love it too 🙂 We’re looking at 50’s today ~ 60’s next week so the boating season should be well on its way. Take care.