Description

This classic Old Fashioned Potato Salad is a creamy and tangy side dish perfect for picnics, barbecues, and family gatherings. Made with tender potatoes, crunchy celery, chopped onions, and hard-cooked eggs, all tossed in a flavorful mayo-based dressing with vinegar and mustard, this recipe offers a perfect balance of texture and taste. Easy to prepare and served chilled, it’s a timeless favorite that brings comfort and nostalgia to the table.

Ingredients

Scale

Potatoes

6 medium potatoes, cut into bite-size chunks (about 2 pounds)

Dressing

1 ½ cups mayonnaise
1 tablespoon white vinegar
1 tablespoon yellow mustard
1 teaspoon salt
¼ teaspoon pepper

Mix-ins

2 stalks celery, chopped (1 cup)
1 medium onion, chopped (½ cup)
4 hard-cooked eggs, chopped

Cook Mode Prevent your screen from going dark

Instructions

Cook Potatoes: Place the potatoes in a large pan and cover them with water. Bring to a boil and cook for about 10 minutes or until the potatoes are tender when pierced with a fork. Drain the water completely.
Prepare Dressing: In a large mixing bowl, combine the mayonnaise, white vinegar, yellow mustard, salt, and pepper. Stir well until the dressing is smooth and evenly mixed.
Combine Ingredients: Add the cooked potatoes, chopped celery, chopped onion, and chopped hard-cooked eggs to the dressing bowl. Gently toss everything together to ensure the potatoes are well coated without breaking them apart.
Chill: Cover the potato salad with plastic wrap or a lid and refrigerate for at least 4 hours. This chilling time allows the flavors to fully meld and the salad to firm up for the best taste.

Notes

Use waxy potatoes like Yukon Gold or red potatoes for a creamier texture that holds shape well.
Make sure potatoes are cooled before mixing with dressing to prevent it from becoming runny.
For extra flavor, add a sprinkle of paprika or chopped fresh herbs like dill or parsley before serving.
The salad can be made a day ahead for convenience and improved flavor.
If preferred, substitute mayonnaise with a lighter sour cream or Greek yogurt for a tangier twist.