Description
A classic Old Fashioned Potato Salad recipe featuring tender boiled potatoes mixed with a creamy mayo-based dressing, crisp celery, chopped onion, and hard-cooked eggs. This comforting side dish is perfect for picnics, barbecues, and family gatherings, offering a nostalgic taste with simple, fresh ingredients and a tangy twist from mustard and vinegar.
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
Instructions
- Cook Potatoes: Place the cut potatoes in a large pan and cover them with water. Bring to a boil over medium-high heat and cook for about 10 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes thoroughly to remove all water.
- Prepare Dressing: In a large mixing bowl, combine mayonnaise, white vinegar, yellow mustard, salt, and pepper. Mix well until all ingredients are fully incorporated, creating a smooth and tangy dressing.
- Combine Ingredients: Add the cooked and cooled potatoes to the dressing, then fold in the chopped celery, chopped onion, and chopped hard-cooked eggs. Gently toss everything together, ensuring the ingredients are evenly coated without breaking up the potatoes.
- Chill: Cover the potato salad with plastic wrap or a lid and refrigerate for at least 4 hours to allow the flavors to meld and the salad to chill thoroughly before serving.
Notes
- Make sure to cool the potatoes before mixing with the dressing to prevent it from becoming watery.
- Hard-cook the eggs by boiling them for about 10 minutes, cooling in ice water, and peeling.
- For extra flavor, consider adding chopped pickles or fresh herbs like dill or parsley.
- This salad can be stored in the refrigerator for up to 3 days.
- If you prefer a lighter version, substitute half of the mayo with Greek yogurt.
