Description
This Old Fashioned Potato Salad is a classic, creamy side dish perfect for picnics, barbecues, and family gatherings. Made with tender potatoes, a tangy mayo-based dressing, crisp celery, onions, and chopped hard-cooked eggs, it offers a delightful balance of flavors and textures. Easy to prepare and always a crowd-pleaser, this recipe yields 8 hearty servings.
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
Add-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 and cook for about 10 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes thoroughly.
- Prepare Dressing: In a large mixing bowl, combine the mayonnaise, white vinegar, yellow mustard, salt, and pepper. Whisk these ingredients together until smooth and well blended.
- Combine Ingredients: Add the drained potatoes, chopped celery, chopped onion, and chopped hard-cooked eggs to the bowl with the dressing. Gently toss everything together to coat the ingredients evenly without mashing the potatoes.
- Chill: Cover the potato salad with a lid or plastic wrap and refrigerate for at least 4 hours. This resting time allows the flavors to meld and the salad to chill thoroughly before serving.
Notes
- For best texture, cook the potatoes just until tender to avoid them becoming mushy.
- Use white vinegar to keep the salad’s color bright and the flavor balanced.
- Adjust salt and pepper to taste based on your preference.
- For added flavor, you can garnish with chopped fresh parsley or a sprinkle of paprika before serving.
- This potato salad tastes even better the next day once the flavors have fully developed.
- For easier peeling, boil potatoes whole, then cool slightly and peel before chopping.
