Homestyle Potato Salad has been a family favorite since I was a child.
I got the recipe for Homestyle Potato Salad from my mother when I was just a girl. Since it is a side dish that goes with almost everything, it was served frequently during the summer for every picnic, potluck, or just for Sunday dinner. Having company? Just add a few more potatoes! The recipe is easy to adjust up or down. It is a classic recipe that has stood the test of time.
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Instead of boiling my potatoes on the stovetop, I boiled them in the solar oven. Usually, when I cook potatoes in the solar oven, I simply place them in the oven and bake. I could have cooked my potatoes this way, but I wanted the texture that comes from boiling. Because food cooks faster in a solar oven when cut into pieces, I went ahead and and peeled and chopped my potatoes.
I put the potatoes into a black pot suitable for solar cooking. I just barely covered them with water, then covered the pot with a lid. The potatoes cooked in a Solavore Solar Oven. The Solavore is large enough to hold two pots. So, I hard cooked the eggs at the same time that I boiled the potatoes.
For more information on the Solavore, read my review here. Solavore Sport Solar Oven
Want to know more about hard cooking eggs in a solar oven? Find the directions here. Hard Cooked Eggs in a Solar Oven
Homestyle Potato Salad
- 3 - 4 medium potatoes
- 2 - 3 hard boiled eggs, chopped
- 1 large onion, red or white
- 1 - 2 medium dill pickles
- 1 cup mayonnaise
- ½ cup yellow mustard
- Put the solar oven out to heat while you prepare the ingredients.
- Peel and dice the potatoes. Place into a dark pot. Add water to just barely cover the potatoes.
- Cover the pot and place in the hot solar oven.
- Cook until the potatoes are soft about 1½ - 2 hours depending on how hot the oven is.
- If needed, place raw eggs in a dark covered pot and cook while the potatoes are cooking.
- While the potatoes are cooking, dice the onions, pickles, and eggs.
- When the potatoes are soft, remove from the solar oven. Drain off the water.
- Allow to cool. Then add the chopped onions, eggs, and pickles.
- Add salt and pepper as desired.
- To make the dressing, combine the mayo and mustard in a small bowl. When mixed, pour over the potatoes. Stir well to blend the dressing evenly..
- Place in the refrigerator to chill for ½ hour or more before serving.
For a tangier dressing, add more mustard and less mayo.
Remember to keep the potato salad chilled and do not let it sit in the heat for an extended period of time.
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