A Creamy Classic You’ll Love

Looking for a comforting, creamy side dish that never goes out of style? This Old-Fashioned Potato Salad is just what your table needs. Made with tender potatoes, crunchy celery, zesty pickles, and a rich, tangy dressing—this recipe tastes just like grandma used to make!

 Why You’ll Love This Recipe

• Classic flavors with no shortcuts

• Make-ahead friendly—tastes even better chilled overnight

• Ideal for potlucks, 4th of July parties, and backyard BBQs

• Naturally gluten-free and easy to customize

 Ingredients

Here’s everything you need to make the best old-fashioned potato salad:

• 3 lbs Yukon Gold or Russet potatoes, peeled and diced

• 1 cup mayonnaise (preferably Duke’s or Hellmann’s)

• 1 tablespoon yellow mustard

• 1 teaspoon apple cider vinegar

• 1/2 teaspoon sugar (optional)

• 1/2 cup celery, finely chopped

• 1/4 cup dill pickles or sweet relish

• 1/3 cup red onion or green onion, finely chopped

• 4 hard-boiled eggs, chopped

• Salt & black pepper, to taste

• Optional garnish: paprika, chopped parsley, extra egg slices

 Instructions

1. Boil the potatoes
   Place potatoes in a large pot of salted water. Bring to a boil and cook until tender (10–12 minutes). Drain and let cool slightly.

2. Prepare the dressing
   In a large mixing bowl, combine mayonnaise, mustard, vinegar, sugar, salt, and pepper. Mix until smooth.

3. Mix in veggies and eggs
   Add celery, pickles, onion, and chopped eggs to the dressing. Stir to combine.

4. Add the potatoes
   Gently fold in the cooled potatoes. Don’t overmix—keep it chunky for the classic texture.

5. Chill & serve
   Cover and refrigerate for at least 2 hours, preferably overnight. Garnish before serving.

 Variations

• Southern Style: Add a pinch of sugar and use sweet relish

• German Style: Use vinegar and bacon bits instead of mayo

• Healthy Swap: Use half Greek yogurt and half mayo for a lighter option

 Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.

• Do not freeze—mayonnaise doesn’t thaw well and the texture will suffer.

 FAQs About Old-Fashioned Potato Salad

Q: Can I make this ahead of time?
A: Yes! In fact, it’s better the next day after flavors meld together.

Q: What type of potatoes are best?
A: Yukon Gold potatoes hold their shape and add creaminess. Russets give a fluffier texture.

Q: How do I keep it from getting watery?
A: Be sure to drain the potatoes well and let them cool before mixing with the dressing.

 Final Thoughts

Whether you’re hosting a summer BBQ or preparing a nostalgic Sunday dinner, this Old-Fashioned Potato Salad brings comfort and flavor in every bite. With simple ingredients and timeless taste, it’s sure to become a go-to side dish in your kitchen.

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Old-Fashioned Potato Salad Recipe

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• Author: kecha

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Description

This old-fashioned potato salad is creamy, tangy, and perfectly nostalgic. It’s made with tender potatoes, hard-boiled eggs, celery, and a rich mayo-mustard dressing, then dusted with paprika for a classic finish. Perfect for BBQs, summer picnics, or holiday gatherings.

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Ingredients

Scale 1x2x3x

• 3 lbs Russet or Yukon Gold potatoes, peeled and cubed

• 4 hard-boiled eggs, sliced or chopped

• 1 cup mayonnaise

• 1 tablespoon yellow mustard

• 1 teaspoon apple cider vinegar

• 1/2 cup finely chopped celery

• 1/4 cup sweet pickle relish or chopped dill pickles

• Salt and black pepper to taste

• Paprika, for garnish

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Instructions

• Boil the potatoes
  Place potatoes in a large pot with salted water. Boil until fork-tender (about 10–12 minutes). Drain and let cool.

• Make the dressing
  In a large bowl, mix mayonnaise, mustard, vinegar, salt, and pepper.

• Assemble the salad
  Add cooled potatoes, chopped celery, pickles, and 3 chopped eggs to the bowl. Gently mix until coated.

• Garnish and chill
  Top with sliced egg and a sprinkle of paprika. Cover and chill for at least 2 hours before serving.

Notes

• For extra creaminess, mash a few of the potatoes before mixing.

• Best served cold—flavors intensify after chilling.

• Adjust mustard or relish quantity to balance tanginess and sweetness.

• Store in an airtight container in the fridge for up to 4 days. Do not freeze.