Really Good, Simple, Fresh Potato Salad: No Mustard, No Relish

There are certain dishes that, when done right, transcend the ordinary and become a touchstone of comfort and joy. For me, this potato salad is one of those dishes. I first encountered it years ago when I was helping care for an elderly woman. Her neighbor, a woman whose hands were as kind as her spirit, brought over a lunch that included a potato salad unlike any I had tasted before. It was so wonderfully fresh, so elegantly simple, and utterly delicious that I had to ask for the recipe. She shared it, with a knowing smile, insisting on the specific brand of mayonnaise – a testament to the power of quality ingredients in even the most humble preparations. This salad, with its mellow flavor and creamy texture, devoid of the usual suspects like mustard and relish, quickly became a family favorite, even winning over my husband, a notorious potato salad skeptic. It’s a perfect example of how sometimes, the most profound flavors emerge from the simplest of ingredients, allowing the natural goodness of each to shine.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Servings: 8-12
• Yield: A generous bowl
• Dietary Type: Vegetarian

Ingredients

This recipe is delightfully straightforward, focusing on the inherent flavors of its core components. The amounts are a guide, as the original recipe was shared with an “eyeball it” philosophy, but these quantities provide a fantastic starting point.

• 12-15 medium potatoes (any kind will work beautifully, from Yukon Golds for their creamy texture to Russets for a slightly starchier bite)
• 1 dozen hard-boiled eggs
• 2 to 2 ½ cups Hellmann’s mayonnaise (the original source insisted on this brand for its specific richness and flavor profile)
• 1 medium sweet onion
• 1 tablespoon celery seed
• Salt and freshly ground black pepper to taste

Equipment Needed

The beauty of this salad lies in its simplicity, so you won’t need an array of specialized tools.

• Large pot for boiling potatoes
• Sharp knife for chopping
• Cutting board
• Large mixing bowl

Instructions

The magic of this potato salad unfolds through a few simple, yet crucial, steps. The focus is on fresh preparation and allowing the warm ingredients to meld with the creamy dressing.

1. Prepare the Potatoes: Begin by peeling and dicing the potatoes. Aim for roughly ½-inch cubes for even cooking and a pleasing texture.
2. Boil the Potatoes: Place the diced potatoes in a large pot. Cover them with cold water and add a generous pinch of salt to the water. Bring the water to a boil over medium-high heat. Cook for approximately 20 minutes, or until the potatoes are tender when pierced with a fork. Avoid overcooking, as mushy potatoes will compromise the salad’s texture.
3. Prepare the Eggs: While the potatoes are boiling, hard-boil your eggs. Once cooked, peel them and chop them into bite-sized pieces. The original recipe notes that using freshly cooked eggs, even if they are only slightly cooled from peeling, contributes to the salad’s superior creaminess.
4. Prepare the Onion: Finely chop the sweet onion. The fineness of the chop is important here; you want its sweet, subtle flavor to be present without being overpowering or crunchy.
5. Drain and Cool Potatoes: Once the potatoes are tender, drain them thoroughly in a colander. Allow them to drain for a few minutes to remove any excess moisture.
6. Combine Ingredients: In a large mixing bowl, combine the drained, warm potatoes, the chopped hard-boiled eggs, the finely chopped sweet onion, and the celery seed.
7. Add the Mayonnaise: Now comes the heart of the dressing. Add 2 cups of Hellmann’s mayonnaise to the bowl. Gently mix all the ingredients together. The key here is to judge the amount of mayonnaise to your taste and the quantity of potatoes. You want the salad to be nice and creamy, with the dressing coating all the ingredients without being soupy. You may find you need the full 2 ½ cups, or perhaps a little less, depending on the size and moisture content of your potatoes.
8. Season: Season generously with salt and freshly ground black pepper to your preference. Taste and adjust the seasoning as needed.
9. Serve: This potato salad is truly at its best when served fresh, ideally while the potatoes are still warm or at room temperature. This allows the ingredients to meld beautifully and results in a particularly creamy texture. While it is also good chilled, the warmth brings out a wonderful mellow flavor that is its hallmark.

Expert Tips & Tricks

The simplicity of this recipe means that each ingredient plays a starring role. Here are a few insights to elevate your potato salad experience:

• Potato Choice Matters: While any potato can work, Yukon Gold potatoes are an excellent choice for their buttery texture and ability to hold their shape. If you prefer a slightly firmer potato, red potatoes are also a good option.
• Don’t Skip the Salt in the Water: Salting the water in which you boil your potatoes seasons them from the inside out, providing a much deeper flavor base than salting only at the end.
• The Mayo Imperative: The original recipe’s insistence on Hellmann’s mayonnaise is a strong suggestion. Its specific balance of oil, egg, and vinegar creates a unique richness and tang that is difficult to replicate. If you must substitute, opt for a high-quality, full-fat mayonnaise.
• Warm Dressing, Happy Salad: Serving this potato salad while it’s still warm or at room temperature is a game-changer. The residual heat from the potatoes gently warms the mayonnaise, creating an almost emulsified, incredibly creamy dressing that clings beautifully.
• Freshly Cooked Eggs: The note about using freshly cooked eggs is quite significant. The slight warmth and moisture from just-peeled, fresh hard-boiled eggs seem to integrate more seamlessly into the salad, contributing to that desirable creamy texture.

Serving & Storage Suggestions

This potato salad is a versatile side dish, perfect for picnics, potlucks, or a simple weeknight meal.

• Serving: Serve this potato salad generously scooped into a bowl. Its creamy, comforting nature makes it an ideal accompaniment to grilled meats, fried chicken, or as a star attraction at a barbecue. A sprinkle of fresh parsley for color can be a lovely, optional garnish.
• Storage: Due to the mayonnaise content, it’s crucial to store this salad properly. Refrigerate any leftovers promptly. It will keep well in the refrigerator for 2-3 days. Because of the mayonnaise, it’s best not to leave it sitting out at room temperature for extended periods.

Nutritional Information

Please note that nutritional information can vary based on specific ingredient brands and precise measurements. This is an estimation.

Nutrient	Amount per Serving (approx. 1/10th of recipe)	% Daily Value (approx.)
Calories	600 kcal
Calories from Fat	425 kcal
Total Fat	28.1 g	43%
Saturated Fat	5.4 g	27%
Cholesterol	333 mg	111%
Sodium	531 mg	22%
Total Carbohydrate	72.4 g	24%
Dietary Fiber	7.3 g	29%
Sugars	7.7 g	30%
Protein	16.7 g	33%

Note: Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

While the beauty of this recipe lies in its unadorned simplicity, a few thoughtful additions can personalize it.

• A Touch of Green: While not in the original recipe, finely diced celery (1-2 ribs) adds a delightful crunch and subtle freshness that many enjoy.
• Garlic Hint: For those who appreciate a hint of allium, a dash of garlic powder or garlic salt can be incorporated.
• Herbaceous Notes: Freshly chopped chives or parsley can be stirred in for a burst of color and a lighter flavor.
• Spicy Kick: If you enjoy a little heat, a pinch of cayenne pepper or a very small amount of finely minced jalapeño (seeds removed) could be added, though this deviates significantly from the original mellow profile.

FAQs

Q: Why no mustard or relish in this potato salad?
A: This recipe focuses on letting the natural flavors of the potatoes, eggs, and onion shine, creating a mellow, creamy profile without the tang of mustard or the sweetness of relish.

Q: Can I use a different brand of mayonnaise?
A: While the original recipe specifically called for Hellmann’s, you can use another high-quality, full-fat mayonnaise. However, the flavor profile might vary slightly.

Q: Is it really best served warm?
A: Yes, serving it warm or at room temperature allows the ingredients to meld into a wonderfully creamy texture. Chilled is still delicious, but the warmth truly enhances its unique quality.

Q: How long can I store leftovers?
A: Due to the mayonnaise, leftovers should be refrigerated promptly and will last for 2-3 days.

Q: Can I make this ahead of time?
A: You can prepare the components (boil potatoes, hard-boil eggs) ahead of time and refrigerate them separately. However, for the best creamy texture, it’s recommended to mix and serve the salad shortly after the potatoes have been cooked and drained.

Final Thoughts

There’s a profound satisfaction in mastering a dish that is both incredibly simple and exceptionally delicious. This potato salad is a testament to that philosophy. It’s the kind of food that evokes warmth, comfort, and the joy of good company. I encourage you to try it, to experience that delightful creaminess and mellow flavor that comes from such pure ingredients. Share it at your next gathering, and watch as it disappears from the serving dish, eliciting smiles and requests for the recipe. It’s a reminder that sometimes, the most memorable meals are born from the humblest of beginnings, proving that simplicity can indeed be the ultimate sophistication.