Old Fashioned Potato Salad has a way of summoning backyard picnics, family reunions, and that classic “just like Grandma made it” feeling with every creamy, tangy bite. Bursting with tender potatoes, crisp veggies, and a dreamy dressing, this golden oldie is proof that sometimes, the simplest recipes truly are the best.
Why You’ll Love This Recipe
- Classic Comfort: Every bite tastes like a stroll down memory lane—creamy, tangy, and impossibly satisfying.
- Simple to Make: Just a handful of pantry staples, straightforward steps, and zero fuss—anyone can master this Old Fashioned Potato Salad.
- Make-Ahead Perfection: Potato salad actually gets better as it chills, making it the ultimate stress-free party side.
- Family Approved: Even the pickiest eaters go back for seconds (and thirds!) thanks to the classic flavors everyone adores.
Ingredients You’ll Need
One of the true joys of Old Fashioned Potato Salad is how it transforms simple staples into something irresistibly special. Each ingredient pulls its weight—providing creamy richness, satisfying crunch, bright acidity, or subtle seasoning. Don’t skip a thing if you want that authentic, nostalgic flavor!
- Potatoes (about 2 pounds, 6 medium): Waxy potatoes like Yukon Golds or reds hold their shape best and soak up all the lovely dressing.
- Mayonnaise (1 ½ cups): The creamy base that binds everything together—go full-fat for unbeatable richness.
- White Vinegar (1 tablespoon): Just a splash perks up the whole salad, balancing out the cream with bright, tangy flavor.
- Yellow Mustard (1 tablespoon): A classic addition for zip and a familiar sunny color.
- Salt (1 teaspoon): Essential for bringing out every flavor—don’t be shy.
- Pepper (¼ teaspoon): A gentle kick of warmth that rounds out the taste.
- Celery (2 stalks, about 1 cup): Adds crisp, fresh crunch with every forkful.
- Onion (1 medium, about ½ cup): A little sharpness keeps things interesting; red or sweet onions both work beautifully.
- Hard-Cooked Eggs (4, chopped): Tender eggs bring classic richness and substance to the salad—don’t forget them!
Variations
The beauty of this Old Fashioned Potato Salad is just how easily you can make it your own. Whether you’re working with what’s in the fridge or flavor preferences, don’t hesitate to add a personal twist—there’s plenty of room for delicious improvisation!
- Swap in Dijon: Use Dijon mustard instead of yellow for a slightly sharper, more refined tang.
- Add Pickles: Chopped dill pickles or sweet relish add crunchy, briny pops that many potato salad lovers can’t resist.
- Make it Smoky: Toss in a dash of smoked paprika or crumbled cooked bacon for extra depth and flavor.
- Go Herbaceous: Fresh dill, parsley, or chives give a bright garden-fresh note—perfect for summer gatherings!
How to Make Old Fashioned Potato Salad
Step 1: Cook the Potatoes
Start by chopping your potatoes into hearty, bite-size chunks. Place them in a large pan and cover with cold water, making sure there’s at least an inch of water above the potatoes. Bring to a boil, then let them gently bubble away for about 10 minutes, or until tender but not mushy. Drain them carefully—you don’t want soggy potatoes!
Step 2: Make the Creamy Dressing
While the potatoes are cooking, whisk together the mayonnaise, white vinegar, yellow mustard, salt and pepper in a large bowl. This is your flavor foundation—the creamy, tangy mixture that ties everything together. Taste and adjust seasonings if you like a little more zip or saltiness.
Step 3: Combine and Toss Gently
Add the drained, still-warm potatoes right into the bowl of dressing. Toss them gently so the potatoes soak up that luscious flavor. Next, fold in the chopped celery and onion, being careful not to break up the potato chunks too much. Finally, stir in the chopped hard-cooked eggs—watch them vanish into the creamy sea with little golden flecks peeking through.
Step 4: Chill and Serve
Cover your glorious bowl of Old Fashioned Potato Salad and refrigerate it for at least four hours (overnight is even better!). Chilling lets the flavors meld and the texture firm up, so each bite is cool, creamy, and absolutely unforgettable. Don’t skip this step if you want real picnic magic!
Pro Tips for Making Old Fashioned Potato Salad
- Potato Choice Matters: Pick waxy potatoes like Yukon Golds or red potatoes—they hold up beautifully and give you that tender-but-firm bite every old fashioned potato salad deserves.
- Dress While Warm: Tossing warm potatoes with the dressing lets them soak in all the flavors instead of sitting on top.
- Don’t Overmix: Gently fold from the edges of the bowl to avoid mashing your potatoes and keep those satisfying chunks intact.
- Make Ahead for Best Flavor: This is one salad where time is truly your friend—the flavor gets better after a few hours (or overnight) in the fridge.
How to Serve Old Fashioned Potato Salad
Garnishes
A proper garnish brings a touch of freshness and color to your Old Fashioned Potato Salad. Try a sprinkle of sweet paprika, snipped fresh chives, or a few extra slices of hard boiled egg on top. Even a handful of dill leaves adds a burst of green and bright, herby aroma—picture perfect for the picnic table!
Side Dishes
Potato salad is the constant companion of summer cookouts, but don’t stop there! Serve it alongside grilled burgers or hot dogs, crispy fried chicken, or a platter of smoked meats. It also shines with a simple green salad or a bounty of sliced tomatoes and cucumbers for ultimate freshness on the side.
Creative Ways to Present
Go beyond the serving bowl—spoon Old Fashioned Potato Salad into lettuce cups for a light twist, or pile it high in mason jars for cute, single-serve options at a picnic. For parties, arrange it in a wide platter with garnishes in neat strips, or form it in a ring mold for retro charm that’s sure to spark conversation and compliments!
Make Ahead and Storage
Storing Leftovers
Stash any leftover potato salad in an airtight container in the refrigerator. It’ll stay fresh and delightful for up to three days—the flavors will deepen as they mingle, making your second (and third) servings even tastier!
Freezing
Freezing isn’t recommended for Old Fashioned Potato Salad—mayonnaise-based dressings can break and turn watery after thawing, so savor every bite fresh from the fridge for the best experience.
Reheating
This is one cold salad that shines straight from the fridge! If you like your potato salad closer to room temperature, let it sit out for 10–15 minutes before serving. Avoid microwaving to preserve the creamy texture and lively flavors.
FAQs
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Can I use different types of potatoes for this Old Fashioned Potato Salad?
Absolutely! While waxy potatoes like Yukon Golds or red potatoes give you the best texture—keeping their shape and staying tender—russet potatoes can work in a pinch. Just be extra careful not to overcook them, as they’re more likely to fall apart when mixed.
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How far in advance can I make Old Fashioned Potato Salad?
Potato salad is made for making ahead! Prepare it up to 24 hours in advance, store tightly covered in the refrigerator, and let the flavors develop overnight for that signature old-fashioned taste.
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What’s the best way to hard-cook eggs for potato salad?
Cover eggs with cold water in a saucepan, bring to a boil, then cover, remove from heat, and let stand for 10-12 minutes. Cool quickly under cold water, then peel—easy-peel eggs with tender, creamy yolks every time!
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Can I lighten up the dressing in Old Fashioned Potato Salad?
You sure can! Try swapping some (or all) of the mayo for plain Greek yogurt or light mayonnaise. The salad will still be deliciously creamy, with a tangy lift and fewer calories.
Final Thoughts
There’s nothing quite like the first cool, creamy bite of Old Fashioned Potato Salad surrounded by family, friends, and laughter. I hope you’ll make this recipe part of your own celebrations—fill your table and your heart with a touch of tradition, and enjoy every nostalgic spoonful!
Print
Old Fashioned Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Mixing, Boiling, Refrigerating
- Cuisine: American
- Diet: Vegetarian
Description
A classic Old-Fashioned Potato Salad recipe that brings back memories of grandma’s cooking. Creamy mayo dressing with a hint of tangy vinegar and mustard, combined with tender potatoes, crunchy celery, and savory onions, topped with chopped hard-cooked eggs.
Ingredients
Potato Salad:
- 6 medium potatoes, cut into bite-size chunks (about 2 pounds)
- 1 1/2 cups mayo
- 1 tablespoon white vinegar
- 1 tablespoon yellow mustard
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 stalks celery, chopped (1 cup)
- 1 medium onion, chopped (1/2 cup)
- 4 hard-cooked eggs, chopped
Instructions
- Cook Potatoes: Place potatoes in a large pan, cover with water, and boil for about 10 minutes until tender. Drain.
- Prepare Dressing: In a large bowl, mix mayo, vinegar, mustard, salt, and pepper.
- Combine Ingredients: Add cooked potatoes, celery, onion, and eggs to the dressing. Gently toss to combine.
- Chill: Cover the salad and refrigerate for at least 4 hours to allow the flavors to meld.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3.5g
- Unsaturated Fat: 18.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 110mg
