Old-Fashioned Potato Salad

Angela (Grammy) Derby


My mom made great potato salad, without a recipe, of course. I've used this one from my Betty Crocker book and it tastes so much like hers, that it's the only one I ever use anymore.

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Stove Top


2 lb
potatoes, about 6 medium, peeled & cubed
1/4 c
onions, finely chopped
1 tsp
1/8 tsp
black pepper
1/4 c
italian salad dressing
1/2 c
real mayonaise
1/2 c
celery, chopped
eggs, hard boiled, divided

Directions Step-By-Step

Wash potatoes. Heat a pan of salted water to boiling. Add potatoes. Cover tightly; heat to boiling and cook about 5 minutes or until tender. Pour into colander and rinse in cold water to stop the cooking process. Drain well; combine in bowl with onion. Sprinkle with salt and pepper; mix with Italian salad dressing. Cover; refrigerate at least 2 hours.
Just before serving, add mayonnaise; toss until potatoes are well coated. Stir in celery and 2 of the eggs, chopped.
Slice the other 2 eggs and arrange around the top; sprinkle with paprika for a little color and a bit of freshly chopped parsley.

About this Recipe

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: American