Description
This Old Fashioned Potato Salad is a classic, creamy side dish perfect for picnics, barbecues, and family gatherings. Made with tender boiled potatoes, crunchy celery, tangy mustard, and rich mayonnaise, it combines simple ingredients to create a comforting and flavorful salad that’s easy to prepare.
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
Additional Ingredients
- 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, cover with water, and bring to a boil. Cook for about 10 minutes until the potatoes are tender but still firm. Drain the potatoes and set aside to cool slightly.
- Prepare Dressing: In a large bowl, combine the mayonnaise, white vinegar, yellow mustard, salt, and pepper. Whisk until smooth and well combined to create the dressing base for the salad.
- Combine Ingredients: Add the cooked potatoes, chopped celery, chopped onion, and chopped hard-cooked eggs to the bowl with the dressing. Gently toss all ingredients together, taking care not to mash the potatoes, until everything is evenly coated with the dressing.
- Chill: Cover the potato salad with plastic wrap or a lid and refrigerate for at least 4 hours. This chilling step allows the flavors to fully meld together, enhancing the taste of the salad before serving.
Notes
- For best results, use waxy potatoes like Yukon Gold or red potatoes to maintain their shape after boiling.
- Hard-cook the eggs ahead of time and peel them before chopping.
- If you prefer a tangier salad, add a splash more vinegar or mustard to taste.
- Keep the salad refrigerated and consume within 3 days for freshness.
- You can garnish with chopped parsley or paprika before serving for color.
