Description
This classic Old Fashioned Potato Salad is a creamy, tangy side dish perfect for picnics, barbecues, and family meals. Made with tender boiled potatoes, crunchy celery, sharp onions, chopped hard-cooked eggs, and a zesty dressing of mayo, vinegar, and mustard, it’s a timeless comfort food that’s easy to prepare and sure to please a crowd.
Ingredients
Scale
Potatoes
- 6 medium potatoes, cut into bite-size chunks (about 2 pounds)
Dressing
- 1 ½ cups mayonnaise
- 1 tablespoon white vinegar
- 1 tablespoon yellow mustard
- 1 teaspoon salt
- ¼ teaspoon black pepper
Additional Ingredients
- 2 stalks celery, chopped (1 cup)
- 1 medium onion, chopped (½ cup)
- 4 hard-cooked eggs, chopped
Instructions
- Cook Potatoes: Place the cut potatoes in a large pan and cover with water. Bring to a boil and cook for about 10 minutes, or until the potatoes are tender when pierced with a fork. Drain the water completely.
- Prepare Dressing: In a large bowl, combine the mayonnaise, white vinegar, yellow mustard, salt, and black pepper. Stir well until all ingredients are fully incorporated into a smooth dressing.
- Combine Ingredients: Add the cooked and cooled potatoes, chopped celery, chopped onion, and chopped hard-cooked eggs to the bowl with the dressing. Gently toss all the ingredients together, ensuring the potatoes and vegetables are evenly coated without breaking the potato chunks.
- Chill: Cover the potato salad with a lid or plastic wrap and refrigerate for at least 4 hours. This resting time allows the flavors to meld beautifully, resulting in a creamy, flavorful salad ready to serve.
Notes
- For best texture, allow the potatoes to cool completely before mixing with dressing to prevent it from becoming watery.
- Use yellow or russet potatoes for a fluffy texture; red potatoes can also be used for a firmer bite.
- Adjust salt and mustard levels to taste for more tanginess.
- This salad is best served chilled and consumed within 3 days of preparation to ensure freshness.
