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
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 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.
