Hey y'all! There's nothing quite like a bowl of classic Old-Fashioned Potato Salad to bring back memories of family picnics, backyard BBQs, and potlucks. With tender potatoes, crunchy celery, and a creamy, tangy dressing, this timeless recipe is the ultimate side for any occasion. It's simple, flavorful, and sure to be a crowd-pleaser every single time. Let's get cooking!
Why You'll Love This Old-Fashioned Potato Salad
- Incredibly creamy and flavorful, thanks to the perfect balance of mayonnaise, mustard, and seasonings.
- Versatile enough for potlucks, picnics, family cookouts, or any weeknight dinner.
- Easy to make ahead and even tastier after chilling overnight.
- Customizable with your favorite add-ins or mix-ins for just the right crunch and tang.
- Uses simple, everyday pantry ingredients you likely already have.
Old-Fashioned Potato Salad Ingredients
- 2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 3 large eggs
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 teaspoons apple cider vinegar
- ⅓ cup celery, finely chopped
- ¼ cup red onion, finely diced
- ¼ cup dill pickles, diced
- 1 teaspoon sugar
- ½ teaspoon salt (plus more for boiling potatoes)
- ¼ teaspoon ground black pepper
- Paprika, for garnish
- 2 tablespoons fresh parsley, chopped (optional)
How to Make Old-Fashioned Potato Salad
Step 1: Cook the Potatoes and Eggs
- Add potatoes to a large pot and cover with cold, salted water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10-12 minutes, until fork-tender but not mushy. Drain and cool slightly.
- At the same time, place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, cover, remove from heat, and let sit for 10 minutes. Transfer eggs to an ice bath, peel, and chop.
Step 2: Make the Creamy Dressing
- In a large bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and pepper until smooth.
Step 3: Combine and Chill
- Add cooled potatoes, chopped eggs, celery, red onion, and pickles to the bowl with dressing. Gently fold to combine, being careful not to mash the potatoes.
- Cover and refrigerate for at least 1 hour (ideally 3-4 hours) for flavors to meld.
Step 4: Serve
- Just before serving, sprinkle with paprika and chopped parsley for color and fresh flavor.
Notes for Perfect Old-Fashioned Potato Salad
- Swap russet potatoes for Yukon Gold for a buttery texture and golden color. Learn more about potato varieties here.
- Chill the salad well before serving for maximum flavor development.
- Dice ingredients uniformly for the best texture and presentation.
Old-Fashioned Potato Salad Variations
- Bacon Lover's: Add 4 slices of crispy, crumbled bacon for a savory twist.
- Southern Style: Mix in ¼ cup sweet relish and a dash of hot sauce for extra tang.
- Herb-Forward: Fold in 2 tablespoons each of fresh dill and chives for a garden-fresh flavor.
Required Equipment for Old-Fashioned Potato Salad
- Large pot (for boiling potatoes)
- Medium saucepan (for boiling eggs)
- Mixing bowls
- Knife and cutting board
- Colander
- Rubber spatula or wooden spoon
Potato Salad Storage Instructions
Store Old-Fashioned Potato Salad in an airtight container in the refrigerator for up to 4 days. Always keep it chilled, and never leave out at room temperature for more than 2 hours to ensure food safety. For more on storing potato salad safely, see these guidelines.
Serving Recommendations & Pairings
- Old-Fashioned Potato Salad is perfect alongside grilled burgers, BBQ chicken, hot dogs, or pulled pork sandwiches.
- Try it with fresh corn on the cob or a crisp green salad for a complete summer meal.
- Serve chilled in a large bowl, garnished with extra paprika and parsley for a pop of color.
Pro Tips for the Best Old-Fashioned Potato Salad
- Boil potatoes in salted water for maximum flavor absorption.
- Let potatoes cool just enough to handle—mixing them slightly warm helps them absorb the dressing better.
- For a lighter version, substitute half the mayo with Greek yogurt. Get more healthy swaps here.
Old-Fashioned Potato Salad FAQ
- What potatoes are best for Old-Fashioned Potato Salad?
- Russet or Yukon Gold potatoes are both great—russets are fluffy, while Yukon Golds are creamy and hold their shape.
- Can I make potato salad ahead of time?
- Absolutely! Old-Fashioned Potato Salad tastes even better the next day after the flavors have melded.
- How do I keep potato salad from getting watery?
- Drain potatoes thoroughly after boiling and ensure they're cool before mixing to help prevent excess moisture.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 8 servings
Ingredients
- 2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 3 large eggs
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- ½ cup celery, finely chopped
- ⅓ cup dill pickles, finely chopped
- ¼ cup red onion, finely chopped
- 1 tablespoon apple cider vinegar
- Salt and black pepper to taste
- Paprika for garnish (optional)
Instructions
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1Place potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until potatoes are fork-tender. Drain and let cool.
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2While potatoes are cooking, place eggs in a saucepan and cover with water. Bring to a boil, then cover, remove from heat, and let stand for 10 minutes. Transfer eggs to an ice bath, peel, and chop.
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3In a large bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, salt, and black pepper.
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4Add cooled potatoes, chopped eggs, celery, pickles, and red onion to the bowl. Gently toss until everything is evenly coated.
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5Cover and refrigerate for at least 1 hour before serving. Garnish with paprika if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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