I cherish how this potato salad channels cozy, timeless flavors—tender potatoes embraced by a creamy, tangy mayo‑mustard dressing, punctuated with chopped eggs, celery, and onion. It’s the kind of comfort food that’s always a hit at picnics, barbecues, and family dinners.
Why I’ll Love This Recipe
I love that it’s simultaneously nostalgic and unfussy. Just a handful of kitchen staples come together effortlessly, yet the flavor and texture feel rich and satisfying. I adore how chilling brings all those flavors into harmony, making it an ideal stress‑free, crowd‑pleasing side.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Tender potatoes, typically cubed russets or Yukon Golds
-
Mayonnaise
-
Mustard (yellow or Dijon)
-
Chopped celery
-
Finely diced onion
-
Chopped hard‑boiled eggs
-
Optional tangy additions like relish or vinegar
directions
-
I cook the potatoes (peeled and cubed) until just fork‑tender—starting them in cold water for even cooking—and then let them drain and dry briefly to avoid a watery salad.
-
While the potatoes cook, I whisk together the mayonnaise, a touch of mustard, and any acidic balance like vinegar.
-
Once both potatoes and hard‑boiled eggs are ready and cooled, I gently fold in the chopped celery, onion, and eggs into the dressing along with the potatoes.
-
I season to taste with salt, pepper, and possibly paprika or relish for a subtle twist.
-
Finally, I refrigerate it—ideally at least 4 hours or overnight—so those flavors deepen and meld beautifully.
Servings and timing
-
Serves around 6–10 people, depending on portion size
-
Prep time: about 15 minutes
-
Cook time: roughly 15–30 minutes for potatoes and eggs
-
Chill time: at least 4 hours, ideally overnight
storage/reheating
I keep leftovers sealed in the refrigerator and they stay delicious for up to 3–4 days. No reheating needed—just serve cold or at room temperature.
FAQs
1. What type of potato works best?
I prefer starchy russets for creaminess or Yukon Golds for hold and buttery flavor—waxy reds tend to fall apart too easily.
2. Can I lighten the dressing?
Absolutely—I can swap in some Greek yogurt or reduce the mayo for a lighter, tangier version without losing that classic creaminess.
3. How can I boost the flavor beyond the basics?
I’ll whisk in a splash of vinegar or pickle brine into cooking water or dressing—that lively tang adds subtle but game‑changing depth.
4. Any tips to avoid a watery salad?
I always let the drained potatoes dry briefly in their hot pan after cooking. That steam helps evaporate extra moisture before they hit the dressing.
5. Should I mix the dressing with warm or cold potatoes?
I fold in the dressing while the potatoes are still slightly warm—that gentle heat helps them absorb flavor without getting mushy.
Conclusion
I’m absolutely in love with how this Old‑Fashioned Potato Salad feels like a warm hug on a plate—simple, timeless, and customizable. It’s perfect to prep ahead and always brings comfort. If I ever experiment with herbs, pickle brine, or yogurt swaps, I’ll be excited to share how they turn out!
Print
Old‑Fashioned Potato Salad
- Total Time: 20 minutes (plus chilling)
- Yield: 8 servings
Description
A nostalgic, creamy potato salad with tender potato chunks, crisp celery and onion, and rich hard‑cooked eggs—all elevated by a tangy mayo‑mustard dressing reminiscent of summer gatherings and family picnics.
Ingredients
2 lb (6 medium) waxy potatoes (Yukon Gold or red), cut into bite‑size chunks
1½ cups mayonnaise
1 Tbsp white vinegar
1 Tbsp yellow mustard
1 tsp salt
¼ tsp freshly ground black pepper
2 stalks celery, chopped (~1 cup)
1 medium onion, chopped (~½ cup)
4 hard‑cooked eggs, chopped
Instructions
Cook the potatoes: Place potato chunks in a large pot and cover with cold water, ensuring at least an inch above them. Bring to a boil and cook until tender—about 10 minutes. Drain well.
Make the dressing: In a large mixing bowl, whisk together mayonnaise, vinegar, mustard, salt, and pepper until smooth.
Combine ingredients: Add the warm potatoes to the dressing and gently toss to coat. Fold in chopped celery, onion, and hard‑cooked eggs, being careful not to overmix to preserve texture.
Chill: Cover and refrigerate for at least 4 hours—overnight is best—to let flavors meld and the salad set.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main course
