This old fashioned potato salad is the antidote to all the soggy, mushy potato salad that sits behind the deli counters across America. Small chunks of just-cooked red potatoes are tossed with crunchy celery and red onion bits, a huge handful of fresh dill, and coated in a tangy, mustard and mayonnaise dressing that makes my American heart sing. This dish is classic, delicious, and perfect for every summer get together from here to eternity.
As a child, I was a picky eater, which meant most potato salad was off limits. Why did people ruin beautiful potatoes with hard boiled eggs and pickles? No thank you. Even as an adult whose taste buds have expanded to enjoy the occasional pickle or deviled egg, I can’t really fathom why they get added to the mix – to me it just seems like too much. Make egg salad if you want egg salad. Potato salad is for potatoes. And so, here we are.
Here we are with a delicious old fashioned potato salad recipe that cuts the noise, and focuses on what we all came for anyway. Potato forward, just the right amount of crunchy enhancement from some celery and red onion, and one hell of a dressing. Whole grain and Dijon mustard help elevate this dressing beyond the ordinary, and a mountain of dill (hello, have we met? If a recipe calls for dill the proper portion is a mountain, that’s how much I love it) gives it an herbaceous bite that lightens things up.
I haven’t even mentioned yet how easy this dish is. Boil off the potatoes, whisk together the dressing, toss everything until well combined, and then chill so the flavors have some time to permeate the softened potatoes and meld. When you are ready to head to your barbecue, gathering, potluck, or family dinner table, simply pull it out of the fridge and dig right on in. It goes with anything and tastes great the next day, but I’m guessing you might not have any left.
An old fashioned potato salad that goes back to basics and is sure to please everyone.
- 3 lbs of small red potatoes (~1 inch diameter)
- 1/2 cup diced celer
- 1/2 cup diced red onion
- 1 cup Paleo compliant mayonnaise
- 3 tablespoons coconut milk
- 1/2 tablespoon apple cider vinegar
- 1/2 cup fresh chopped dill
- 2 tablespoons dijon mustard
- 2 tablespoons whole grain mustard
- Kosher salt
- Fresh cracked pepper
- Bring a large pot of well salted water to a boil
- Add the potatoes and cook for 10-15 minutes until just tender throughout (watch them after the 10 minute mark, checking frequently. I like to poke with a pairing knife, cutting one in half when I believe they are done to confirm)
- When potatoes are done, drain and set aside for 10 minutes to let them cool
- Meanwhile, whisk together the dressing by combining the mayonnaise, mustards, dill, coconut milk, apple cider vinegar and a pinch of salt
- When potatoes are cool enough to handle, cut in half (or quarters for any larger ones) and add to a large bowl with the celery and red onion
- Add in about half of the dressing and toss to coat. Refrigerate for an hour, then add more dressing as needed (the potatoes will absorb a LOT of the dressing, so I like to add it in batches so that it’s still well coated when time to serve)
- Taste for seasoning and add more salt, and black pepper, as desired
Keywords: potato salad, old fashioned potato salad, paleo potato salad