Rustic Potato Salad
Last updated on January 27th, 2026
The perfect way to use up that leftover bag of potatoes! This Rustic Potato Salad is a crowd pleaser and super easy to make! Plus, it’s a little different than the traditional style potato salad! I like to leave the peels on the potato for more texture and flavor! This was so creamy and delicious, and it goes with pretty much anything!
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Did you know?
Potato salad is surprisingly full of nutrients! While it’s not necessarily low in calories or sodium, there is a ton of vitamin c, vitamin B6, and potassium in this yummy side dish!
Why leave the peels on the potatoes?
When I was younger, my mom would always make mashed potatoes, and she’d leave the peels on and then mash them up with butter, sour cream, chives, seasonings, all that good stuff and they were SO good! Everybody always loved them and it’s just my favorite way to enjoy potatoes now! Embrace the peel! It just adds so much I feel like. You can definitely peel the potatoes though, it doesn’t matter!
What ingredients do I need to make Rustic Potato Salad?
Russet Potatoes
Green Onion
Garlic Cloves
Mayo
Sour Cream
Pickle Relish
Dijon
Apple Cider Vinegar
Celery Salt
Black Pepper
Paprika
Dried Dill
Parsley
Hard-Boiled Eggs
How do I make it?
Add potatoes to a large pot of salted water, cover and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Potatoes are done when tender and can easily be pierced by a fork. Drain potatoes, set aside to cool completely.
Add all ingredients besides potatoes to a large mixing bowl and incorporate the ingredients well. Cover and refrigerate until potatoes are completely cooled. Carefully fold the potatoes into the dressing mixture, stir well, and garnish with additional hard-boiled egg and parsley if desired.
For the best flavor refrigerate Rustic Potato Salad for an hour before serving or overnight. Enjoy!
Check out some of my other recipes to use up that leftover bag of potatoes!
Rustic Potato Salad
Ingredients
- 3 lbs potatoes diced into 1-inch pieces – (any kind is good! If you leave the peels on, be sure to scrub them well!)
- 4 green onions thinly sliced
- 2 hard-boiled eggs peeled and sliced + more for garnish
- 2 garlic cloves minced
- ½ cup mayo
- ¼ cup sour cream
- 1 tbsp pickle relish
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp parsley minced + more for garnish
- 2 tsp celery salt
- 1 tsp dried dill
- ½ tsp paprika
- ¼ tsp black pepper
Instructions
- Add potatoes to a large pot of salted water, cover and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
- Potatoes are done when tender and can easily be pierced by a fork. Drain potatoes, set aside to cool completely.
- Add all ingredients besides potatoes to a large mixing bowl and mix the ingredients well. Cover and refrigerate until potatoes are completely cooled.
- Carefully fold the potatoes into the dressing mixture, stir well, and garnish with additional hard boiled egg and parsley if desired.
- For the best flavor, refrigerate for an hour before serving or overnight.
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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