The Best Classic and Traditional Potato Salad Recipe
This Traditional Potato Salad Recipe is a must-have on any holiday table. It features perfectly cooked potatoes in a creamy dressing for the best taste ever!
Start by rinsing your potatoes and carrots. Chop the carrots into smaller pieces.
Next, add them to cold water in a large pot and bring them to a boil. Then reduce the heat to medium. Boil the carrots and potatoes until they’re tender. I remove carrots earlier, to prevent overcooking, and let potatoes cook for a little longer, as they take longer to cook thoroughly. To check the potatoes, I make sure they’re fork tender.
Now boil the eggs. Once it’s all done, let everything cool completely before chopping them. I prefer to place it all in the fridge for a couple of hours since it’s easier to chop the potatoes, carrots, and eggs when they are cold and not mushy.
While the cooked potatoes, carrots, and eggs are cooling, dice the bologna, pickles, cucumbers, and onions.
Next, drain and rinse the sweet peas well and set them aside.
Now peel your boiled potato and carrot skins. Dice both of them.
Let’s prep the eggs now! Peel the eggshells and dice your eggs. You may use a vegetable chopper to speed up your dicing time.
Once all your ingredients are prepped, place the diced ingredients into a large mixing bowl. Mix and stir all the ingredients together. If you used home-canned pickles, squeeze the pickle juice out of them, because they tend to have way too much juice and will make your salad watery.
Now add mayonnaise, salt, and pepper to taste, then mix in the mayonnaise carefully and gently, side to side, from the bottom to the top.
Make sure you don’t mash the salad, or it will lose its shape. You want to see each diced ingredient in the salad.
I recommend popping the salad into the fridge for 2-4 hours before serving. This lets all the ingredients and flavors soak in.
Your delicious potato salad is ready to be served!