Old Fashioned Potato Salad
A creamy, tangy classic potato salad with tender potatoes, chopped eggs, celery, onion, and a simple mayonnaise and mustard dressing.
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.
Notes
Substitutions: Use russet potatoes for a softer salad, pickle juice for part of the vinegar, or Greek yogurt for part of the mayonnaise.
Tips: Start potatoes in cold water and chill at least 4 hours before serving.
Storage: Refrigerate 3 to 4 days. Do not freeze.