Description
This classic Old Fashioned Potato Salad is a timeless side dish featuring tender boiled potatoes, creamy mayonnaise, tangy mustard, and crunchy vegetables, perfectly blended with hard-cooked eggs for a delightful texture. It’s an easy-to-make, crowd-pleasing salad ideal for picnics, barbecues, or family gatherings.
Ingredients
Scale
Potatoes
- 6 medium potatoes, cut into bite-size chunks (2 pounds)
Dressing
- 1 1/2 cups mayonnaise
- 1 tablespoon white vinegar
- 1 tablespoon yellow mustard
- 1 teaspoon salt
- 1/4 teaspoon pepper
Vegetables & Eggs
- 2 stalks celery, chopped (1 cup)
- 1 medium onion, chopped (1/2 cup)
- 4 hard-cooked eggs, chopped
Instructions
- Boil Potatoes: Place the cut potatoes in a large pan and cover them with water. Bring the water to a boil over medium-high heat and cook for about 10 minutes or until the potatoes are tender when pierced with a fork. Drain the potatoes well and allow them to cool slightly.
- Prepare Dressing: In a large plastic bowl, combine the mayonnaise, white vinegar, yellow mustard, salt, and pepper. Stir until smooth and well blended to create the dressing base.
- Mix Salad: Add the drained potatoes, chopped celery, and chopped onion into the bowl with the dressing. Gently toss everything together to coat the ingredients evenly without mashing the potatoes.
- Add Eggs and Chill: Fold in the chopped hard-cooked eggs carefully to maintain their shape. Cover the salad with a lid or plastic wrap and refrigerate for at least 4 hours to let the flavors meld and the salad chill thoroughly before serving.
Notes
- For best texture, cook potatoes just until tender, not mushy.
- Make sure to cool potatoes slightly before mixing with mayo to prevent a runny salad.
- This salad tastes even better after being refrigerated overnight.
- You can garnish with paprika or fresh chopped parsley for extra color and flavor.
- Adjust salt and pepper to taste before serving.
