Description
This classic Old Fashioned Potato Salad is a creamy, tangy side dish perfect for picnics, barbecues, and family gatherings. Featuring tender boiled potatoes mixed with a flavorful mayo-based dressing, crunchy celery, onion, and hard-cooked eggs, this salad offers a delicious balance of texture and flavor with minimal effort.
Ingredients
Scale
Salad
- 6 medium potatoes, cut into bite-size chunks (about 2 pounds)
- 2 stalks celery, chopped (1 cup)
- 1 medium onion, chopped (1/2 cup)
- 4 hard-cooked eggs, chopped
Dressing
- 1 ½ cups mayonnaise
- 1 tablespoon white vinegar
- 1 tablespoon yellow mustard
- 1 teaspoon salt
- ¼ teaspoon pepper
Instructions
- Cook Potatoes: Place the potatoes in a large pan and cover them 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 thoroughly.
- Prepare Dressing: In a large bowl, combine the mayonnaise, white vinegar, yellow mustard, salt, and pepper. Whisk together until the dressing is smooth and evenly mixed.
- 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 everything together to evenly coat the potatoes and vegetables without breaking them apart.
- Chill: Cover the potato salad and refrigerate it for at least 4 hours. This chilling time allows the flavors to meld and the salad to firm up for the best taste and texture.
Notes
- For best results, use waxy potatoes like Yukon Gold or red potatoes which hold their shape better after boiling.
- Make sure to cool the potatoes slightly before mixing with the dressing to prevent it from becoming too runny.
- Optional: Add chopped pickles or fresh herbs like dill for extra flavor.
- This salad can be prepared a day ahead and refrigerated to deepen the flavors.
- Adjust salt and pepper to taste before serving.
