This old fashioned potato salad is the creamy, tangy, comforting version your grandmother probably made: tender potatoes, chopped eggs, crunchy celery, and a simple mayonnaise dressing sharpened with vinegar and yellow mustard.
There is nothing fancy here, which is exactly why it works. Six ingredients and ten minutes of cooking give you a big bowl that feeds a crowd and pairs with just about anything coming off the grill.
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Why This Old Fashioned Potato Salad Recipe Works
The secret is the dressing. A small splash of white vinegar and a spoonful of yellow mustard cut through the richness of the mayonnaise, so the salad tastes bright instead of heavy. The result is the nostalgic flavor of a church supper or backyard cookout.
The ratios here are also practical. One cup of mayonnaise coats two pounds of potatoes generously without drowning them, and four chopped eggs add richness and a gentle yellow color. Chilling for four hours gives the potatoes time to absorb the dressing so every bite is evenly seasoned.
Ingredients for Old Fashioned Potato Salad
- 2 pounds Yukon Gold or red potatoes (about 6 medium), cut into 3/4 inch chunks
- 1 cup mayonnaise
- 1 tablespoon white vinegar
- 1 tablespoon yellow mustard
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 stalks celery, chopped (about 1 cup)
- 1 small onion, chopped (about 1/2 cup)
- 4 hard cooked eggs, chopped
- Paprika for garnish
Potatoes. Yukon Gold or red potatoes keep their shape and have a buttery flavor. Russets turn softer and fluffier, which some people prefer.
Mayonnaise. Use full fat mayonnaise for the ideal flavor and texture. Light versions can taste watery once they sit.
Vinegar and mustard. These two supply the tang that defines the dish. Pickle juice can stand in for the vinegar for a dill flavor.
Celery and onion. Both add crunch and sharpness. Chop them small so every forkful gets a little of each.
Eggs. Hard cooked eggs add richness and soften the dressing. Chop them coarsely so they stay distinct.
How to Make Old Fashioned Potato Salad
1. Cook the potatoes. Put the potatoes in a large pot, cover with cold salted water by 1 inch, and bring to a boil. Simmer 12 to 15 minutes, until a fork slides in easily, then drain well.
2. Cook the eggs. While the potatoes cook, hard cook the eggs in a separate pot for 12 minutes, cool in ice water, peel, and chop.
3. Make the dressing. Whisk the mayonnaise, vinegar, mustard, salt, and pepper together in a large bowl until smooth.
4. Combine. Add the warm, drained potatoes, celery, onion, and eggs to the dressing and fold gently until coated.
5. Chill. Cover and refrigerate at least 4 hours so the flavors blend. Sprinkle with paprika before serving.
How to Serve Old Fashioned Potato Salad
Serve this potato salad ice cold next to burgers, hot dogs, barbecue chicken, or fried fish. It also anchors a picnic table well. When you want a different twist, try loaded potato salad with bacon and cheddar, Yukon Gold potato salad with dill, red potato salad with cheddar, or potato salad with sour cream.
How to Store and Reheat Old Fashioned Potato Salad
Keep the salad refrigerated in a covered container for 3 to 4 days. Do not leave it out for more than 2 hours, or more than 1 hour on a hot day above 90 degrees F, because mayonnaise based salads are a food safety risk. Serve it over a bowl of ice at outdoor events. This salad does not freeze well, since the potatoes turn grainy and the dressing separates.
Tips and Variations for Old Fashioned Potato Salad
Start potatoes in cold water. Putting them in cold water and bringing it to a boil cooks them evenly instead of leaving the middle hard.
Check with a fork. Pull them when a fork slides in easily but the cubes still hold their shape.
Season while warm. Warm potatoes absorb vinegar and salt better, so toss them with the vinegar first if you like extra flavor.
Chill before serving. The salad tastes better after at least 4 hours in the refrigerator, and even better overnight.
Keep it cold. Place the bowl over ice at picnics. The University of Illinois Extension has tips on keeping picnic potato salad safe.
Add sweetness. Stir in 2 tablespoons of sweet pickle relish or a teaspoon of sugar for a Southern style salad.
Skip the eggs. Leave them out if you want a lighter salad, or save two for slicing on top.
Add crunch. A little chopped bell pepper or radish gives extra crunch without changing the flavor much.
Frequently Asked Questions About Old Fashioned Potato Salad
What makes old fashioned potato salad different?
It uses simple pantry ingredients, a mayonnaise dressing brightened with vinegar and mustard, and chopped hard cooked eggs.
Can I make old fashioned potato salad the day before?
Yes. It tastes better after a night in the refrigerator, so make it up to a day ahead.
How do I keep old fashioned potato salad from getting mushy?
Do not overcook the potatoes. Pull them as soon as a fork goes in easily, then drain well.
Which potatoes are ideal?
Yukon Gold and red potatoes hold their shape. Russets work too but make a softer salad.
Can I use less mayonnaise?
Yes. Replace up to 1/4 cup with plain Greek yogurt or sour cream.
Old Fashioned Potato Salad
Equipment
- Large pot
- Large mixing bowl
- Whisk
Ingredients
Main Ingredients
- 2 lb Yukon Gold or red potatoes about 6 medium, cut into 3/4 inch chunks
- 1 cup mayonnaise
- 1 tbsp white vinegar
- 1 tbsp yellow mustard
- ¾ tsp salt
- ¼ tsp black pepper
- 2 celery stalks chopped
- 1 small onion chopped
- 4 hard cooked eggs chopped
- 1 paprika for garnish
Instructions
Cooking
- Cook. Simmer the potatoes in salted water 12 to 15 minutes until fork tender, then drain.
- Dress. Whisk mayonnaise, vinegar, mustard, salt, and pepper in a large bowl.
- Combine. Fold in the potatoes, celery, onion, and chopped eggs.
- Chill. Refrigerate at least 4 hours and sprinkle with paprika before serving.
