Summer Vittles: The Classic Potato Salad

In most places, summer begins with Memorial Day and ends with Labor Day. Texas hasn't gotten this memo yet, but I still feel eager to soak up the last few bits of summer with the rest of America. Next week will be the last installment of Summer Vittles, complete with a full spread of recipes for your summer Labor Day Party. Today I'm featuring one of those recipes; the Classic Potato Salad. This side dish compliments everything from Bar-B-Q to fried chicken, and just might be the easiest thing you will make. It also alleviates the mustard vs. mayonnaise battle; it includes both to create the perfect compliment. The optional additions range from boiled egg to bacon. I kept it simple and opted for the bacon addition, because who can say no to that meat candy?!

- 2 Pounds Potatoes
- 1 Celery Rib, Diced
- 2 Tbl. Minced Onion or 2 Minced Scallions
- 1/4 Cup Minced Parsley
- 3/4 Cup Mayonnaise
- 2 Tbl. Red Wine Vinegar
- 1 Tbl. Coarse-grain or Yellow Mustard
- 1 Tbl. Sweet Pickle Relish
- 2 Tbl. Bacon Bits
- Salt and Pepper to taste

Easy as 1...2...3

1. Bring water and salt to a boil. Peel and cube potatoes then add to boiling water and cook until tender.

2. Drain the potatoes, and toss with reaming ingredients.

3. Cover and Refrigerate until chilled.
Well, what do you think? Do you have any other twists to this classic American side dish?


  1. this looks excellent! I'm not one to ever say no to potatoes.

  2. Yum!! I'm totally making this for our labor day celebration!!

  3. This looks yummo! I have never made.potato salad but I will be trying this7

  4. Made this and it was a hit! We used watermelon, fresh pineapple, Mangos & strawberries
    fruit salad recipe.


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