Good Old Fashion Potato Salad

Good Old Fashion Potato Salad - Remember the best Potato Salad you ever tasted? It was probably this! It's a winner every time.. You'll hear OMG This IS best Potato Salad I ever tasted in my whole entire life!!

Recipe: Good Old Fashion Potato Salad

Summary: Remember the best Potato Salad you ever tasted? It was probably this! It’s a winner every time.. You’ll hear OMG This IS best Potato Salad I ever tasted in my whole entire life!!


    • 5 pounds small Russet potatoes
    • 6 large eggs, hard-boiled & peeled & diced (toss 3 of the yellows, use 3 or mash and stir)
    • 4 celery stalks, fresh chopped
    • 1 jar (4 oz) diced pimentos, drained
    • 1/2 cup diced sweet midget pickles (sweet Gherkin from Heifetz, if you can find them, pour some juice in too)
    • 2 heaping tablespoons pickle relish
    • 1 1/2 cup Miracle Whip or Mayo (I use Miracle Whip)
    • 1/4 cup prepared French’s yellow mustard (don’t go fancy or Creole or grainy)
    • Heaping 1/2 cup chopped red onion
    • 1/4 cup chopped parsley (optional)
    • Finely ground kosher salt and ground black pepper to taste
    • Smoked hot paprika for garnish


  1. Boil the potatoes, skin on, for about 20 minutes or until a sharp knife easily pierces them easily. Drain the potatoes and soak in ice cold water, then peel them with your fingers under running water (as if you were peeling a hard-cooked egg).
  2. Hard boil your eggs 1 minutes turn off heat and let set 15 minutes then soak in cold water till ready to peel. (tap the large end of the egg and roll get under that little layer of skin and it should slide right off).
  3. Put the potatoes and eggs into a chilled bowl, then chop to about 1 inch squares. (they don’t have to be perfect)
  4. Add the other ingredients except the paprika garnish. Stir good, make sure everything is covered. Should not look dry, so if you want an extra spoon of mayo or relish add it. Learn to trust your instincts that’s what’s your Grandma did.
  5. Taste it for salt and a hint of sweet, (if you didn’t find the right pickles add a tablespoon or more of sugar) shape into a pretty mound with a spoon or spatula. Make a day ahead let set overnight, cover with plastic wrap or lid and chill. Dust the top with the smoked paprika before serving. Serve cold.

Preparation time: 40 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 15



  1. I have this recipe & it does get rave reviews but I always leave out the green peppers. I think they overpower the other flavors.

  2. Thanks for this recipe. I have tried several times to make potato salad and it is never as tasty as I would like it to be. I will have to try this out.

  3. I made this a few weeks back and am making it again for our Memorial Day picnic…this is a great classic recipe…I too leave out the green pepper…not a family fave and I too think it’s overpowering….but love this recipe…thanks!

  4. I made this potato salad and it was wonderful. I received rave reviews for it. I did leave out the green bell pepper and celery.

  5. This is the same potato salad my grandmother made. YUM! I have changed it slightly through the years by adding a couple of tbls. of horseradish and using celery seed. Both of these ingredients gives the dish a little zip. thanks for sharing!

  6. My daughter is requesting I use this recipe for a side dish at her birthday party. People have left comments about leaving out the green pepper, but this recipe doesn’t call for them.

    • We have adjusted the recipe from the original comments. The recipe we have will be a winner…do not mind any of the green pepper references.

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