If you’re craving a dish that’s the epitome of comfort food and brings a timeless charm to your table, look no further than this Old Fashioned Potato Salad Recipe. This classic side is all about tender, creamy potatoes married with a perfectly balanced dressing made from mayo, vinegar, and mustard, brightened with crunchy celery and onion, and enriched with chopped hard-cooked eggs. It’s a nostalgic treat that feels like a warm, familiar hug from a good friend, ideal for everything from backyard barbecues to potluck dinners.
Ingredients You’ll Need
These straightforward ingredients come together so beautifully, each playing a vital role to create that perfect harmony of flavor and texture in your Old Fashioned Potato Salad Recipe.
- 6 medium potatoes, cut into bite-size chunks (about 2 pounds): The star of the dish, providing that hearty, creamy base you want in every bite.
- 1 ½ cups mayo: Adds creaminess and richness that tie all the flavors together.
- 1 tablespoon white vinegar: Brings a nice tang that cuts through the richness of the mayo.
- 1 tablespoon yellow mustard: Offers a gentle kick and depth without overpowering the salad.
- 1 teaspoon salt: Essential for enhancing all the flavors perfectly.
- ¼ teaspoon pepper: Adds just the right touch of spice to balance.
- 2 stalks celery, chopped (1 cup): Gives a satisfying crunch and fresh contrast to the creamy potatoes.
- 1 medium onion, chopped (1/2 cup): Introduces a mild sharpness and aromatic quality.
- 4 hard-cooked eggs, chopped: A classic addition that enriches the salad with protein and a velvety texture.
How to Make Old Fashioned Potato Salad Recipe
Step 1: Boil the Potatoes
Start by placing your potatoes in a large pan, covering them generously with water. Bring to a boil and cook for about 10 minutes until they’re tender but not mushy. Then drain them well—perfectly cooked potatoes are the foundation of any great Old Fashioned Potato Salad Recipe.
Step 2: Prepare the Dressing
While the potatoes are cooling slightly, mix together the mayo, white vinegar, yellow mustard, salt, and pepper in a large bowl. This dressing is your flavor powerhouse, balancing creaminess with a touch of tang and zest.
Step 3: Combine Ingredients
Add the warm potatoes to the bowl with the dressing, along with the chopped celery, onion, and eggs. Gently fold everything together so each bite is bursting with a perfect mix of creamy, crunchy, and savory elements. Taking care not to overmix keeps the potatoes from breaking down.
Step 4: Chill and Meld
Cover your salad and refrigerate it for at least 4 hours, preferably longer if you can wait. This chilling step allows the flavors to marry beautifully and the texture to set, making this Old Fashioned Potato Salad Recipe even more delicious.
How to Serve Old Fashioned Potato Salad Recipe
Garnishes
A sprinkle of fresh chopped parsley or a few extra paprika flakes on top adds color and a slight herbal note that pairs wonderfully with the creamy salad.
Side Dishes
This potato salad shines alongside grilled meats like burgers, hot dogs, or barbecue chicken. It also complements simple main dishes such as roasted pork or fresh sandwiches, making it a versatile crowd-pleaser.
Creative Ways to Present
For a fun twist, try serving the potato salad in hollowed-out tomatoes or bell peppers, turning it into a charming, portable treat. You could also layer it in clear glass jars for an appealing picnic presentation that highlights its creamy texture and colorful vegetables.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Old Fashioned Potato Salad Recipe in an airtight container in the refrigerator. It stays fresh for up to 3 days, making it a great make-ahead option for busy days or weeknight dinners.
Freezing
This particular potato salad isn’t recommended for freezing because the mayo and potatoes may separate or become watery upon thawing, altering its creamy texture and overall enjoyment.
Reheating
Potato salad is best served cold or at room temperature, so if it’s been chilled, simply let it sit out for about 15 minutes before serving to enhance the flavors and soften the chill without reheating.
FAQs
Can I use a different type of potato for the Old Fashioned Potato Salad Recipe?
Absolutely! Waxy potatoes like Yukon Gold or red potatoes work best because they hold their shape well after boiling, ensuring perfect texture.
Is there a way to make this Old Fashioned Potato Salad Recipe lighter?
Yes, you can swap half or all of the mayo for Greek yogurt to make it tangier and lower in fat while keeping the creaminess.
How far in advance can I prepare this potato salad?
Preparing it a day ahead is ideal since chilling helps the flavors develop, making it taste even better the next day.
Can I add other vegetables to this potato salad?
Definitely! Many love adding diced pickles, bell peppers, or even shredded carrots for extra crunch and flavor variations.
What’s the best way to boil potatoes for this recipe?
Cut potatoes evenly and start them in cold water, then boil. This ensures even cooking so no potato chunks are undercooked or too soft.
Final Thoughts
If you’re looking for a heartfelt, timeless side dish that brings everyone around the table, this Old Fashioned Potato Salad Recipe is an unbeatable choice. Its perfect balance of creamy, tangy, crunchy, and hearty elements makes it a cherished staple you’ll return to again and again. Give it a try, and watch it become your go-to classic at every gathering.
Print
Old Fashioned Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 to 8 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Description
This classic Old Fashioned Potato Salad is a creamy, tangy, and satisfying side dish perfect for picnics, barbecues, and family gatherings. Made with tender boiled potatoes, crunchy celery, diced onions, and hard-cooked eggs, all mixed in a flavorful dressing of mayo, vinegar, and mustard, it offers a perfect balance of textures and flavors.
Ingredients
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 black pepper
Add-ins
- 2 stalks celery, chopped (1 cup)
- 1 medium onion, chopped (½ cup)
- 4 hard-cooked eggs, chopped
Instructions
- Boil Potatoes: Place the cut potatoes in a large pan and cover 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 black pepper. Whisk together until smooth to form the dressing.
- Combine Ingredients: Add the cooked and cooled potatoes, chopped celery, onion, and hard-cooked eggs into the bowl with the dressing. Gently toss everything together to evenly coat the potatoes and mix the flavors without breaking up the potatoes too much.
- Chill: Cover the potato salad with a lid or plastic wrap and refrigerate it for at least 4 hours to allow the flavors to meld and the salad to chill thoroughly before serving.
Notes
- For best results, use waxy potatoes like Yukon Gold or red potatoes, which hold their shape better after boiling.
- Hard-cook the eggs by boiling them for 10-12 minutes, then cooling them in ice water before chopping.
- You can add chopped pickles or pickle juice for extra tanginess if desired.
- Adjust salt and pepper to taste before serving.
- Potato salad can be made a day in advance and kept refrigerated to deepen the flavors.
