Linda's Old Fashioned Potato Salad
January 19, 2012
Categories: Salads, Potato Salad, Side Dishes, Vegetables, Potatoes, North American, Budget-Friendly, Easy/Beginner Cooking, Kids Can Do It, Baby Shower, Easter, Entertaining, July 4th, Ladies Luncheon, New Years, Picnic, Potluck, Summer, Wedding, Refrigerator, Stove Top, Vegetarian, Make it from scratch more
"I love potato salad and experiment with them to suit my tastes. This is one I came up with that I love. Great in the summertime as a refreshing side to just about anything, it is great in the winter, spring and fall too! I love having it mid winter with hot dogs or burgers or for Easter with my ham. No matter when it is served it is always enjoyed!"
- Serving Size: 1 (446 g)
- Calories 408
- Total Fat - 18.2 g
- Saturated Fat - 4 g
- Cholesterol - 275.5 mg
- Sodium - 4244.1 mg
- Total Carbohydrate - 47.3 g
- Dietary Fiber - 7.1 g
- Sugars - 5.2 g
- Protein - 16 g
- Calcium - 143.5 mg
- Iron - 9.1 mg
- Vitamin C - 37.6 mg
- Thiamin - 0.1 mg
Cover same size potatoes with water by 2 inches in a 3 quart saucepan. Add 2 tablespoons of salt, and bring to a boil, then cook uncovered, until just tender, 15-25 minutes, depending on size of potatoes. (If you cook them too long, they will be mushy.)
Drain in a colander, and cool to room temperature, then refrigerate in a covered bowl until well chilled.
Meanwhile, run the eggs under cold water while cracking, and peeling the eggs. When done, put the eggs in the bowl with the potatoes, to chill. When potatoes are cold, (and if you want to do this in a hurry, you can put them in the freezer for a 1/2 hour or so to cool) take out of the refrigerator, and cut into 1" pieces (leaving the skins on).
Cut up eggs in a small bowl, then squeeze between your fingers, to make them fine.
Cut yellow onions, green onions, celery and green pepper, and shred carrots. Add to potato mixture, and mix together carefully, trying not to break up potatoes.
Add mayonnaise, vinegar, and mustard together in a small bowl, mixing well.
Add to potato mixture, and carefully mix together.
Adjust flavor with salt, and lots of freshly ground pepper.
Serve cold, on a platter with a bed of fresh greens, and a sprinkling with paprika, to garnish.
Tips & Variations
No special items needed.