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Old Fashioned Potato Salad Recipe

  • Author: Scott MacDonald
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Category: Side
  • Cuisine: American


An egg-free version of the ultimate summer side dish. This potato salad recipe is the perfect pairing for any group BBQ and may just steal the spotlight!


  • 5 lb bag yellow or gold potatoes
  • 2 tablespoons vegetable oil
  • 1/2 medium yellow onion diced
  • 1/4 cup apple cider vinegar
  • 3 cups vegenaise (or regular mayonnaise)
  • 5 oz shredded carrots
  • 2 teaspoons paprika
  • 2 teaspoon parsley flakes
  • 1 teaspoon seasoned salt


  1. Boil peeled potatoes, halving any larger ones to keep consistent size. Stop when potatoes can be pierced by a fork but before they become too mushy. Let cool then cube into about 3/4 inch pieces. Add to serving bowl and mix in vegetable oil.
  2. While potatoes are cooling, in another bowl combine vegenaise, diced onion, vinegar, and carrots and mix. Add paprika, salt, and parsley flakes and mix to taste.
  3. Add vegenaise mixture to potatoes and serve or cover and refrigerate.


  • Serving Size: About 1 cup
  • Calories: 364
  • Sugar: 8.2g
  • Sodium: 553mg
  • Fat: 26g
  • Saturated Fat: 0.9g
  • Carbohydrates: 31.1g
  • Fiber: 2.8g
  • Protein: 2g
  • Cholesterol: 27mg

Keywords: potato salad


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