Best Non-Creamy Potato Salad Recipe (Grandma’s Old-Fashioned Large-Batch!)

Looking for a hearty make-ahead side dish to feed a crowd? Our non-creamy, old-fashioned potato salad recipe is a family favorite and sure to quickly be yours!

Every August our parents host a family reunion at their home in the country. It’s one of our favorite times of the year – we get to reconnect with family who we haven’t had a chance to see in a year and the kids rediscover their extended family all over again.

A key part of this annual gathering is the pig roast! Our dad’s known amongst the family as a master at this.

Alongside the roasted pig we prepare 8-10 side dishes featuring all the vegetables from mom’s garden. From fresh green salads, pasta salad, easy sliced tomato salad and homebaked bread, the large island in the kitchen becomes an enticing buffet for the feast.

Our mom’s potato salad recipe is always one of the side dishes. It’s perfect because the potatoes just come into harvest around this time and we can make most of the dish the day before. Also, since our potato salad recipe doesn’t use mayonnaise or cream, it’s safer for leaving out on the buffet table for a couple of hours.

I also like to make this recipe whenever we host a party at home throughout the year (potatoes are usually pretty cheap to buy!) or to bring to a potluck.

Ingredients to Make this Large-Batch Potato Salad Recipe

• 10-12 large potatoes
• 2 sweet onions, finely chopped (Spanish or Vidalia are the best)
• ½ cup Canola or vegetable oil, divided in half
• ¼ cup white vinegar
• 2 tbsp salt
• 2 tsp black pepper

Our Favorite Old-Fashioned, Non-Creamy Potato Salad Recipe

Wash the potatoes to remove any excess dirt. If you plan to leave the skins on the potatoes (we remove them), be sure to scrub thoroughly with a brush.

Boil the potatoes with the skin on. Be careful not overcook them – stick a fork through them after about 10 minutes of boiling. Stop cooking as soon as the fork easily goes through. Drain the water and let the potatoes cool down until cool enough to handle.

Once the potatoes are cooled, peel the skins off them. Cut the cooked, peeled potatoes into small, bite-sized pieces.

Finely chop the onions and soak them for about 15 minutes in ¼ cup of oil and 1 tsp salt.

Combine the potatoes with the onions, vinegar, remaining oil, salt and pepper. Toss until thoroughly combined.

Garnish with parsley if desired and serve.

I actually prefer when this potato salad is made the day before and placed in the fridge to marinate overnight. Just be sure to stir lightly again before serving.

Looking for additional Salads for a Large Crowd?

Try these delicious ideas:

• keto taco salad supreme;
• salmon nicoise salad;
• tabouli salad with cucumber and olives;
• easy cucumber salad
• ultimate non creamy pasta salad

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