Old-Fashioned Potato Salad
This Old Fashioned Potato Salad is creamy, tangy, and nostalgic—just like grandma made. Perfect for BBQs, picnics, and family dinners.
Servings 6
Calories 157kcal
Ingredients
- 2 ½ lbs Yukon Gold potatoes peeled and chopped into 1-inch pieces
- 3 large eggs
- ¾ cup mayonnaise
- 1 tbsp yellow mustard
- 2 stalks celery finely chopped
- ½ small sweet onion finely chopped
- 1 tbsp white vinegar
- ½ tsp salt
- ¼ tsp black pepper
- paprika for garnish
- chopped fresh parsley optional
Instructions
- Place chopped potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Reduce heat and simmer for about 10–12 minutes, or until potatoes are fork-tender but not mushy. Drain and let cool slightly.
- While the potatoes are cooking, place the eggs in a saucepan and cover with cold water. Bring to a boil, then turn off the heat and let sit, covered, for 10–12 minutes. Drain and transfer to a bowl of cold water. Peel and chop the eggs once cool.
- In a large bowl, whisk together mayonnaise, mustard, vinegar, salt, and pepper until smooth.
- Add the cooked potatoes, chopped eggs, celery, and onion to the bowl with the dressing. Gently fold everything together until well combined. Taste and adjust seasoning if needed.
- Cover and refrigerate for at least 1 hour before serving. Sprinkle with paprika and parsley just before serving, if desired.
Notes
- Yukon Gold potatoes hold their shape best, but red potatoes work well, too.
- Let the potatoes cool slightly before mixing so the dressing stays creamy.
- Potato salad tastes even better after chilling—make it a few hours ahead if you can.
- Store leftovers in the fridge for up to 4 days.
- Garnish with paprika and parsley for a classic finishing touch.
Nutrition
Calories: 157kcal | Carbohydrates: 35g | Protein: 4g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 41mg | Potassium: 833mg | Fiber: 5g | Sugar: 3g | Vitamin A: 6IU | Vitamin C: 39mg | Calcium: 30mg | Iron: 2mg
