
Step 3: Prepare the Hard-Boiled Eggs
- Place eggs in a small saucepan and cover with water.
- Bring to a boil, then remove from heat and cover for 10–12 minutes.
- Drain the hot water and transfer eggs to a bowl of cold water to cool.
- Peel and chop into small pieces.
Step 4: Combine the Dressing
- In a large mixing bowl, add mayonnaise, mustard, and sweet pickle relish.
- Stir in salt and pepper to taste.
- Optional: add a teaspoon of vinegar or a squeeze of lemon juice for a tangy twist.
Step 5: Mix the Salad
- Gently fold the warm potatoes into the dressing mixture.
- Add chopped celery, onion, and eggs.
- Mix carefully to coat the potatoes without mashing them. The goal is creamy, not chunky.
Step 6: Chill and Serve
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours to let flavors meld.
- Before serving, sprinkle paprika over the top for color and a subtle smoky flavor.
- Optional: garnish with fresh parsley or chives for a fresh, vibrant touch.
Tips for Perfect Old-Fashioned Potato Salad
- Use slightly warm potatoes: They absorb the dressing better than cold potatoes.
- Don’t overmix: Gently folding preserves texture.
- Customize your crunch: Add diced pickles, bell peppers, or even a little bacon for an extra twist.
- Make ahead: Potato salad tastes even better the next day after the flavors have melded overnight.
Why Dee Dee’s Potato Salad Stands Out
Mama’s old-fashioned recipe is all about balance—creamy but not too heavy, tangy but not overpowering, and perfectly textured with soft potatoes and crunchy veggies. Each bite is a reminder of family gatherings, summer barbecues, and the comfort of homemade food.
Whether you’re serving it at a picnic, a holiday table, or just enjoying a quiet dinner at home, Dee Dee’s potato salad is the kind of recipe that never goes out of style.
If you want, I can also create a visual step-by-step guide with pictures to make this potato salad, almost like a mini recipe book. It’ll make it super easy to follow.
Do you want me to do that?








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