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Old Fashioned Potato Salad

A creamy, tangy, and crunchy potato salad that brings classic comfort and nostalgic flavors with every bite.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main
  • 2 pounds of Yukon Gold or Russet potatoes
  • 1 cup of mayonnaise
  • 2 tablespoons of yellow mustard
  • 1/2 cup of chopped dill pickles or sweet relish
  • 1/4 cup of finely chopped onion
  • 1/2 cup of diced celery
  • 4 large hard boiled eggs chopped
  • Salt and pepper to taste
  • Optional: a sprinkle of paprika on top

Method
 

  1. Peel and chop 2 pounds of Yukon Gold or Russet potatoes into bite-size pieces.
  2. Place potatoes in a large pot of salted water and bring to a boil.
  3. Cook until potatoes are fork tender, about 10–15 minutes, then drain and let cool.
  4. Finely dice 1/4 cup of onion, 1/2 cup of celery, and 1/2 cup of dill pickles or measure out sweet relish.
  5. Chop 4 large hard boiled eggs into small pieces.
  6. In a large bowl, mix 1 cup of mayonnaise with 2 tablespoons of yellow mustard. Season with salt and pepper to taste.
  7. Add the cooled potatoes, chopped onion, celery, pickles or relish, and chopped eggs to the bowl with the dressing.
  8. Gently fold all ingredients together until well combined, keeping the potatoes intact.
  9. Cover the bowl and refrigerate the potato salad for at least 2 hours to let flavors meld.
  10. Before serving, optionally sprinkle paprika on top for garnish.

Notes

Chilling the salad enhances the flavors significantly. Yukon Gold potatoes hold their shape well and yield a creamy texture. For a flavor boost, sprinkle a touch of vinegar on the warm potatoes before mixing.