Old Bay Potato Salad

photos updated 15 May 2021

It's ALMOST summertime, and that means it is Potato Salad time...Old Bay Potato Salad!! I love simple, easy, cold dishes in the summertime. Pulling dinner out of the fridge when it's time is so simple. Cold Salads are great to make ahead, so when dinner time rolls around, you have to pull it out of the fridge, and you are ready to go-in the summertime, especially spending my day outdoors. There is the farmers market in the morning, and I tend to my gardens, do yard work, do pool time, and relax in the afternoon. Life is easier.

Old Bay Potato Salad is sure to be a winner at your spring dinner or summer cookout! Old Bay takes that boring plan Potato Salad to life. Not only is it easy to make, but it has simple ingredients!

How to make Old Bay Potato Salad:

Start with the potatoes; you can leave the skin on or peel them if you choose; either work. Cut the potato into one-inch cubes. Add the potato to a pot and fill with water until the potatoes are covered. Bring to a low boil and reduce the heat, allowing to simmer for 15 to 20 minutes, until potatoes are fork tender. Once done, drain the excess water out and put the potatoes into a mixing bowl. Add the remaining ingredients and mix till combined. Once everything is mixed, cover and place in the refrigerator. Allow to chill for 2-4 hours, and let the flavors combine.

There is just something about potato salad that is so satisfying! I love making a big batch of Old Bay Potato Salad and having it for lunch all week. It is a great way to change up your lunch! I hope you ENJOY it as much as we do!

Looking for other great summer salads try my Dill Pasta Salad, Roasted Pepper and Dill Potato Salad, Deviled Egg Salad and the Quinoa with Cucumber Tomato and Feta Salad with an amazing Italian Dressing!

Recipe

Old Bay Potato Salad

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Simple yet delicious potato salad with the delicious seasoning of Old Bay.  Perfect for any spring or summer meal!  Whole30, Paleo, Gluten Free, and Dairy Free.

• Total Time: 25-35 minutes
• Yield: 6-8 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 2 pounds of Russet Potatoes
• 1 teaspoon sea salt (to boil potatoes)
• ¾ cup mayonnaise (make sure Whole30 compliant if doing Whole30}
• ½ finely diced Celery
• 2 teaspoon Old Bay
• ¼ teaspoon Sea Salt
• ⅛ teaspoon Black Pepper

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Instructions

1. Cut the potatoes into one-inch cubes, add to a pot, and fill with water until the potatoes are covered
2. Add sea salt and bring to a boil, reduce and allow to simmer for 15-20 minutes or until potatoes are fork tender
3. While cooking, dice the celery and prepare the remaining ingredients.
4. Once the potatoes are fork tender, drain the excess water and add the potatoes to a mixing bowl
5. Add the remaining ingredients
6. Cover and allow to chill in the refrigerator for 2-4 hours 
7. ENJOY!

• Author: Meghan Whitmore {A Twisted Plate}
• Prep Time: 10-15 minutes
• Cook Time: 15-20 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Nutrition

• Serving Size: 7
• Calories: 224
• Sugar: 0.9 g
• Sodium: 636.7 g
• Fat: 14.7 g
• Saturated Fat: 2.2 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 22.7 g
• Fiber: 1.7 g
• Protein: 3.1 g
• Cholesterol: 0 g