Old-Fashioned Potato Salad Recipes
Creamy and tangy, this old-fashioned potato salad pairs tender potatoes with chopped eggs, crunchy veggies, and a classic dressing. Perfect for picnics, potlucks, or make-ahead sides.
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Servings:
Ingredients
Main Ingredients
- 3 lb Yukon gold potatoes peeled and cubed
- 1.25 cup mayonnaise
- 1.5 tbsp yellow mustard
- 1.5 tbsp apple cider vinegar
- 2 tsp granulated sugar
- 1.25 tsp kosher salt plus more to taste
- 0.5 tsp black pepper freshly ground
- 0.5 tsp celery seed
- 1 cup celery small dice
- 0.5 cup red onion finely chopped
- 0.33 cup dill pickle relish drained
- 7 oz hard-boiled eggs about 4 large, chopped
- 2 tbsp fresh parsley chopped, plus more for garnish
- 0.5 tsp paprika for garnish
Instructions
Preparation Steps
- Cover potatoes with cold salted water by 1 inch. Boil, then simmer until tender, 10–12 minutes.
- Drain potatoes and spread on a sheet pan to steam-dry until barely warm.
- Hard-boil eggs: cover with water, bring to a boil, cover, rest 10 minutes, then ice-bath, peel, and chop.
- Whisk mayonnaise, mustard, vinegar, sugar, celery seed, salt, and pepper in a large bowl.
- Fold in potatoes, chopped eggs, celery, red onion, and relish until coated. Adjust salt to taste.
- Chill covered at least 30 minutes. Sprinkle with parsley and paprika before serving.
Notes
Stir in chopped dill or sliced scallions for extra freshness, or swap half the mayo for plain Greek yogurt to lighten it up. For picnics, keep the salad chilled on ice and store leftovers in the refrigerator up to 3 days.
This recipe is an original creation inspired by classic Old-Fashioned Potato Salad Recipes flavors. All ingredient ratios and instructions are independently developed.