This old fashioned potato salad recipe is creamy with mayonnaise, tangy with mustard and crunchy with celery and onion. And it just happens to be a potato salad with olives. Perfect for any back yard bbq or Summer pot luck thrown your way.
What You Can Expect From This Recipe
This is the old fashioned potato salad that I grew up on. It’s a 3rd generation old recipe passed down from my great grandmother, grandmother and my mother. It’s a southern potato salad recipe that’s just what you’d expect as a classic.
It’s been a Summer side dish for years for grilled burgers, ribs and my favorite grilled chicken recipe. It’s simply Summer perfect.
Old fashioned potato salad is one of those true comfort food side dishes that brings with it memories of family gatherings, and Summer outdoor picnics or bbq’s.
This recipe includes what I think to be the perfect balance of potato salad dressing. A blend of mayo, with just enough mustard to brighten the flavor and a good crunch with celery and onion. This recipe includes a bit of excitement by making it a potato salad with olives. We’ve always used green olives.
Our version, a creamy sauce wrapped around a dependable American potato just can’t be beat.
Potato Salad Ingredients
- Small Red Potatoes: Red potatoes, no matter what their size are ideal for potato salad. They are lower in starch so hold their shape better. And higher in sugar, they make a better tasting potato salad.
- Mayonnaise
- Onions: We prefer sweet or yellow onions.
- Celery
- Olives: Green olives please.
- Yellow Mustard: Adds the tang.
Ingredient Swaps and Substitutions
- Potatoes: You can also use Yukon gold potatoes or purple potatoes. Each of those varieties are low starch potatoes so will help their shape. Like red potatoes, they are also higher in sugar content for a tasty potato salad.
- Olives: We like to use pimento stuffed green olives, but a potato salad with black olives (ripe olives) would also be a good choice to add a bit of a briny flavor to this classic potato salad recipe.
- Mayonnaise: My mom always made with Miracle Whip Dressing rather than mayo. It brings a sweeter end flavor result and makes this more of a Southern Potato Salad recipe.
Step By Step Instructions
- Step 1: How Long To Cook Potatoes for Potato Salad: Rinse potatoes and cut out any unsightly spots. There’s no need to peel the potatoes. You can peel them once they are cooked if you simply don’t want the peel for appearance reasons. Add enough cold water to cover the potatoes by a couple of inches. Slowly bring the potatoes to a simmer over medium heat. Add about a ½ cup salt. Don’t let them come to a hard boil. We don’t want them bouncing and bumping all over the place, just a good simmer. Watch them closely. If you cook them too long, you’ll have mashed potatoes when you mix the salad, not enough and you’ve got that raw potato taste.
- Step 2: Drain potatoes in a colander: How do I know when potatoes are done? Insert a sharp knife into one of the potatoes. When it slides out easily and feels tender. The potatoes are done enough for potato salad. Remember, when you drain them in the colander, they’re so hot, they’ll continue to cook for a few minutes more. Here’s where you can decide to leave skins on or off. The skins will peel off easily since they’re cooked. With a sharp knife very coarse chunk them while they’re sitting in the colander.
- Step 3: Meanwhile, chop your vegetables. I use about 1 cup of sweet onion, preferably Vidalia. 1 cup chopped celery, ½ cup sliced pimento-stuffed green olives and sometimes some chopped bacon. Place them in a large bowl.
- Step 4: Pour steaming chunks of potatoes over the bowl of chopped vegetables and let sit for about 5 minutes before stirring. I like to do this to steam the vegetables and let the flavors marry a little bit.
- Step 5: The Potato Salad Dressing: Top with mayonnaise and mustard. With a large spoon gently fold the potato salad together. Don’t stir too much, this may cause the potatoes to break apart and cause the potato salad to become mushy. At this time I start adjusting the flavors, adding more mustard and mayo, if needed, for both texture and flavor. NOTE: Remember, the potatoes were boiled in some salty water. Taste before adding salt and pepper.
Old fashioned potato salad is routinely topped with sliced hard boiled eggs. Refrigerate until ready to serve.
Pro Tip: Hard Boiled eggs will slice cleaner if they’ve been sitting in the refrigerator for a couple of hours after boiling. Plan accordingly.
The Best Potatoes For Potato Salad
Choose a low starch potato such as Yukon Gold or Red Potatoes.
Potatoes with a high starch content, like russets, are great for baked potatoes, and and also yield light and fluffy mashed potatoes. Those with a low starch content, like red-skinned potatoes, hold their shape after cooking, and are great for making potato salads and scalloped potatoes.
Red Skinned and Yukon Gold potatoes have a more delicate skin that russet, therefore, there is no need to peel them before boiling. The skins are very edible and there’s no need to peel them to make the potato salad. Unless you want to.
Questions You May Have
If you’re using russet potatoes, you may have over cooked them. Russet potatoes are high in starch and if cooked too long will become watery and mushy, which will result in a “mashed potato” mushy potato salad. Red or Yukon gold potatoes are recommended. Mushy potato salad may also result in stirring the potato salad too much. Every turn of the spatula or spoon may cause potatoes to break apart too much.
When I attended culinary school, it was advised to always cook potatoes with the skin on and cook them whole. Cooking them this way helps to maintain that potato flavor that we all love.
Yes, and all the better. Potato Salad can be made a couple day in advance of serving. And doing so will allow the flavors to marry for a better flavor experience.
Pro Tip: If you’re planning on serving potato salad for dinner, make it in the morning or at lunch time. This will allow for the flavors to blend. Even better, make it the day ahead and refrigerate until ready to serve.
Variations
- Instead of adding olives, try a dollop of sweet pickle relish or even dill pickles. On occasion, my mom would even pour in a little pickle juice.
- Everything is better with bacon. Add ¼ cup of chopped cooked bacon.
- Red onions will change the flavor profile. They’ll add a bite and a stronger onion experience.
- Potato salad with dill is a natural flavor combo. Garnish the potato salad with some chopped fresh dill fronds.
- Want even a little more tang? Add a splash of apple cider vinegar. Or try a splash of red wine vinegar.
- If I think this potato salad recipe needs a little more of a creamy factor, I like to add a generous tablespoon of sour cream rather than more mayo.
Storage
Potato salad will keep in the refrigerator for about 4 days. Store covered and an air-tight container is preferred.
And remember, potato salad is a mayo based side dish. If taking potato salad to a picnic or outdoor bbq, don’t let it set out more than two hours. A trick to keep that potato salad “safe” is to place it on ice.
If the potato salad has set out in warm temperatures for more than a couple of hours, you’ll need to toss it out. And that’s a shame to miss out on all of those leftovers.
Old Fashioned Potato Salad With Olives
I spent many hours making this potato salad with my mom when was growing up. She didn’t use a recipe, but rather taste testing as we went to get that perfect flavor. Potato salad with mustard and mayo is a classic and beloved recipe. And for me it’s a perfect potato salad recipe.
More Popular Salad Recipes
If you’re looking for more Summer Side Dishes, check out my Side Dishes Category. You’ll find a ton of recipe ideas. And the most popular potato recipe on my site for Savory Cast Iron Skillet Potatoes.
And don’t miss this lineup of 37 Summer side dish recipes, 4th of July Side Dishes.
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Old Fashioned Potato Salad With Olives
Ingredients
- 2 pounds Potatoes preferably small red skinned
- ½ cup celery chopped
- ½ cup onion sweet, chopped
- ¼ cup green olives pimento stuffed, sliced (optional)
- 1 cup mayonnaise 1 generous cup
- 1 ½ Tablespoon mustard yellow
- ' Salt and pepper to taste
- 2 Hard Boiled Eggs for garnish
- Paprika for garnish
Instructions
- Rinse and remove any bad spots or eyes from the potatoes. Don't peel.
- Place potatoes n a large sauce pan and cover them with cold water by two inches.
- Slowly bring the potatoes to a boil. Cook them until just about done. When you insert a knife into the potato and it slides out somewhat easily, those potatoes are done enough for potato salad. Depending on the size of the potatoes, plan on 30 – 45 minutes cooking time.
- Drain potatoes in a colander. Remember, when you drain them in the colander, they're so hot, they'll continue to cook for a few minutes more. The skins will peel off easily since they're cooked, or I like to leave skins on.
- Meanwhile, chop your vegetables. Place them in a large bowl.
- When the potatoes are cool enough to handle (they'll should still be hot) With a knife, coarse chunk, or cut the potatoes in half, while adding them to the bowl with the celery and onions. Let sit for a couple of minutes before stirring. I like to do this to steam the vegetables and let the flavors marry a little bit.
- Top with mayonnaise and a tablespoon or more of mustard. This all depends on your taste preference. Add the olives if using. With a large spoon gently fold the potato salad together. At this time I start adjusting the flavors, adding more mustard and mayo, if needed, for both texture and flavor.
- Remember, the potatoes were boiled in salty water. Taste before adding salt and pepper.Top with sliced hard boiled egg if you'd like. Remember, those eggs will slice cleaner if they've been sitting in the refrigerator for a couple of hours after boiling. Refrigerate at least one hour before serving.
Notes
Nutrition
Old Fashioned Potato Salad with Olives … It’s what’s for a Summer Side Dish
Why Trust My Recipes? I am a Culinary School Graduate and believe that everyone should try to cook as often as they can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
Here are some ineresting potato salad recipes:
http://foodserviceblog.idahopotato.com/idaho-potato-picnic-salads/ and timely food safety tips for potato salads: http://foodserviceblog.idahopotato.com/food-safety-with-idaho%c2%ae-potato-salads/
Sounds delicious! Just stopping by from Vikie’s (Part Three) to check out your yummy recipe 🙂
Only potatoes grown in Idaho can be legally labeled Idaho Potatoes. They are typically harvested in August to October, so yes it is possible with proper storage to still be in excellent shape in March.
Red Yukon, sounds pretty kool. You could bring a bunch of those bags and bring them to California. Sell them at farmers markets at a premium.
How did your bowling trip go. 300?
Nice info on potatoes, Lea Ann!
I use my mother’s old recipe…mayo and sour cream and everything but the kitchen sink in with the potatoes. (Or whatever happened to be in the veggie bin!) But she always used Idaho potatoes. Probably all that was available back then. I like Yukon Gold myself.
Potato salad make me think of a nice spring/summer day. Hopefully spring is right around the corner! I am tired of wearing sweaters. I am ready for some short sleeves and flip flops.
I hear ya Stephanie, and I’m right there with you. As always, thanks for stopping by
Just like the Yukon gold aren’t likely from the Yukon..
I do love a good spud salad, this one looks perfect for bbqs.
Hmm…I wonder if my Costco has these? They look wonderful!
Hope you can find them Deb, they are delish. Thanks for stopping by
On Thu Mar 18th, 2010 1:37 AM MDT
I’m partial to oil and vinegar potato salads. Though, I’ll make (or eat!) any kind!
My all-time favorite potato salad is French potato salad, with lots of fresh-from-the-garden herbs and a vinegar dijon dressing. Mmmmm, I can’t wait for summer!
What beautiful potatoes! A potato salad sounds delicious about now. =)
Yeah and then there’s Ore-Ida…Oregon-Idaho…oh who knows but they were yummy!
You make perfect potato salad! Know why I think so? I make it nearly identical to yours! Great minds think alike…
My favorite potato salad uses a sour cream/mayo dressing with eggs and bacon as ingredients; hold the pickle please. BUT I’ve also discovered French Potato Salad and it’s a wonderful mid summer dish with fresh herbs and doesn’t carry the same fear of spoilage as there is no mayo in it. I would even eat some now for breakfast if there were leftovers!
Food folks have figured out that it’s the oxygen that harms the product, so like apples, these may be stored in a nitrogen atmosphere that stops oxidation. Also, it looks as though Idaho Potatoes is a brand name, not a necessarily a guarantee of growing location. I read a similar discussion on a BBQ forum regarding the brand Certified Angus Beef and whether or not it was always angus. As to your method, cooking the potatoes whole will result in the outer part being overcooked to get the inner part perfect – just like the well done part on the outside of a steak that’s medium rare in the middle (it’s a thermodynamics thing). So, we cut our potatoes to the desired size before cooking and while the issue still exist, the smaller the pieces the less the impact, as the inside gets to cooking temperature sooner. Your recipe sounds delicious as I’m a fan of using both mayo and mustard in my potato salad but prefer it served at room temp (it’s a what I ate as a kid thing). Thanks for all the potato info – good post.
Good point about the whole potatoes. However, I really don’t seem to notice a difference. I agree, I like the potato salad to warm up a bit out of the fridge. Thanks for stopping by and the comment Larry
My mother had a wonderful potato salad recipe that was the mayonnaise-based kind. But I admit to some misgivings about the food-poisoning issue, and now use a mustard-based recipe from Whole Foods http://www.wholefoodsmarket.com/recipes/590. It’s really good and is intended to be served at room temperature (perfect for those backyard BBQs).
Thanks to the link to the Whole Foods recipe. I’ll take a look. I do agree I’m always a little leary of a bowl of potato salad in the warm sun and that bowl of ice it’s sitting it doesn’t make me feel much better. As always thanks for stopping by Liz.
I’m not the BIGGEST potato salad fan (due to my mayo aversion) but I have a roasted garlic/olive oil version that I adore. It’s addictive.
Your salad looks super creamy. I bet if I subbed yogurt for the mayo, I would be in heaven.
I don’t understand this whole Idaho-potatoes-not-grown-in-Idaho business. Crazy!
I love the sound of that garlic/olive oil salad. Would love to see the recipe.
I like a basic southern potato salad because that’s what I was raised on. But my new favorite is a warm potato salad with black olives, jalapeno and feta. Sounds weird but it is SPECTACULAR. I can eat it by itself for a meal.
I’d love to have that recipe Chris. It sounds WONderful
I am going to look for these asap! I love a good potato and would love to be able to make your potato salad. I remember you had discovered the perfect recipe about 20 years ago . . . is this the same recipe you found back then? Thanks for all the tater facts!
Well, it’s perfect for us. Yes-sir-ee you have a good memory. My x-mother in law’s recipe. Mayo with a little mustard and what ever treats you want to add, onions, green olives…..
I have a mustard based tater salad recipe i really like… cheese, and paprika
as to Idaho, I am guessing that most “Idaho” Potatoes do not come from Idaho… just too many