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.
Ingredients
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3 lbs Russet or Yukon Gold potatoes, peeled and cubed
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4 hard-boiled eggs, sliced or chopped
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1 cup mayonnaise
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1 tablespoon yellow mustard
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1 teaspoon apple cider vinegar
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1/2 cup finely chopped celery
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1/4 cup sweet pickle relish or chopped dill pickles
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Salt and black pepper to taste
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Paprika, for garnish
Instructions
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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
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For extra creaminess, mash a few of the potatoes before mixing.
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Best served cold—flavors intensify after chilling.
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Adjust mustard or relish quantity to balance tanginess and sweetness.
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Store in an airtight container in the fridge for up to 4 days. Do not freeze.