Tender potatoes, creamy mayo, crunchy celery, and a zing of mustard make this Old-Fashioned Potato Salad the perfect potluck side!
You ever take a bite of something and you’re right back in your childhood? That’s exactly what happens when I dig into a scoop of this Old-Fashioned Potato Salad. It’s like I’m eight years old again, sitting at my grandma’s rickety picnic table (the one that creaked every time someone sat down), waiting impatiently while my dad fired up the charcoal grill.
But honestly? We all knew the real star wasn’t the hot dogs or burgers—it was that massive bowl of potato salad in the middle of the table. Creamy, a little tangy, crunchy in all the right places. Grandma would give me “the look” if I tried to sneak a spoonful early… but let’s just say I wasn’t always successful.
Fast forward to now, and this is the dish my family asks for every summer. I tweak it here and there (sometimes a little more mustard, sometimes I sneak in dill pickles), but it always takes me back.
Why You’ll Love This Old-Fashioned Potato Salad Recipe?
Here’s the deal: potato salad isn’t complicated, but this version has a few things going for it.
- It’s creamy, but not gluey. There’s a balance between mayo and mustard that just works.
- The crunch factor from celery and onion makes every bite interesting.
- It’s make-ahead magic. Seriously, it tastes better after chilling in the fridge for a few hours (or overnight—if you can wait that long).
- No weird stuff. This is classic potato salad, the kind that shows up at every family BBQ and never comes home with leftovers.
Sound like what you’re after? Let’s get to it!
Ingredient Notes:
Let’s talk ingredients—because they matter!
- Potatoes: I always go with Yukon Golds or red potatoes. They hold up, they’re creamy, and they don’t fall apart on you. You want tender, not mushy.
- Mayonnaise: Full-fat mayo is where it’s at. Don’t skimp. And yes, I have tried subbing Greek yogurt in a pinch. It’s fine. But mayo’s better.
- Yellow Mustard: Brings that bright zing. And yes, if you’re fancy, you could use Dijon… but grandma sure didn’t!
- White Vinegar: Just a splash perks up all the flavors. Don’t skip it!
- Celery & Onion: Texture, baby. I chop them a little on the smaller side so nobody gets an overwhelming bite of raw onion.
- Hard-Boiled Eggs: Classic. They make it hearty, rich, and totally satisfying.
- Salt & Pepper: Potatoes need seasoning. Don’t be shy with it.
How To Make Old-Fashioned Potato Salad?
No fancy tricks here—just old-school steps that work every time.
Step 1: Boil Your Potatoes
Peel ‘em (or don’t, if you like the skins), chop ‘em, and toss them in a big pot of salted water. Bring it to a boil and cook for about 10 minutes, until fork-tender but not falling apart. Drain and let them cool so they don’t turn your dressing into soup.
Step 2: Make the Dressing
In a big bowl, whisk together mayo, mustard, vinegar, salt, and pepper. Give it a taste. Like it tangier? Add more mustard. Creamier? A little extra mayo. You do you.
Step 3: Bring It All Together
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Add the cooled potatoes to the bowl with your dressing. Toss gently. Then fold in the chopped celery, onions, and hard-boiled eggs. Try not to mash the potatoes too much unless you’re going for a mashed potato vibe (no judgment if you are).
Step 4: Chill
Cover the bowl and pop it in the fridge. Give it at least 4 hours—but overnight is even better. It’s one of those dishes that needs time to get cozy.
Storage Options:
Keep it in an airtight container in the fridge. It’ll last 3-4 days—assuming there’s any left after the first round! Just give it a stir before serving again, and if it looks a little dry, a spoonful of mayo brings it back to life.
And pro tip: If you’re taking it to a BBQ, keep it chilled! Nobody wants sketchy potato salad. I usually nestle the bowl in a tray of ice to keep it cool.
Variations and Substitutions:
I get it—you like to mix things up sometimes! Try these:
- Dill pickles or relish: For extra tang.
- Fresh herbs: Dill, parsley, chives—whatever’s hanging out in your fridge.
- Dijon mustard: If you want to be fancy.
- Bacon bits: Why not?
- Greek yogurt: Swap for some or all of the mayo if you want to lighten it up (but honestly, mayo’s better).
What to Serve with Old-Fashioned Potato Salad?
Honestly? It goes with everything. But here are my faves:
- Burgers (of course)
- BBQ ribs or chicken
- Grilled hot dogs
- Baked beans
- Corn on the cob
- Sweet tea or lemonade
Basically, if you’re at a cookout, this salad belongs on your plate.
Frequently Asked Questions:
Can I make Old-Fashioned Potato Salad ahead of time?
YES. And you should. It’s better after a night in the fridge.
What’s the best potato for potato salad?
Yukon Gold or red potatoes. They hold their shape but stay creamy.
How long will it last in the fridge?
About 3 days. Maybe 4 if you’re lucky. But I bet you’ll eat it before then.
That’s it, my friend. This Old-Fashioned Potato Salad isn’t fancy—but that’s the point. It’s comfort food that never lets you down. Make it for your next cookout, potluck, or Tuesday night (because hey, why not?). And if you try it, let me know! Did you add bacon? Go wild with extra mustard? I need to hear about it.
Catch you in the comments!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Old-Fashioned Potato Salad
Ingredients
- 6 medium potatoes 2 lb, cut into bite-size chunks
- ½ cup mayo
- 1 tablespoon white vinegar
- 1 tablespoon yellow mustard
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 medium stalks celery 1 c, chopped
- 1 medium onion ½ c, chopped
- 4 hard-cooked eggs chopped
Instructions
- To make potato salad start by placing the chunks of potato in a pan. Cover them with water. Bring it to a boil. Let them cook for 10 minutes until they become tender. Once done drain the water.
- In a bowl combine mayonnaise, vinegar, mustard, salt and pepper to prepare the dressing.
- Now add the potatoes chopped celery and onions to the bowl containing the dressing. Gently mix everything together to ensure coating.
- Next stir in the chopped boiled eggs.
- Cover the salad. Refrigerate it for at least 4 hours so that the flavors can blend together.
- When ready to serve take out your homemade Old Fashioned Potato Salad from the refrigerator and enjoy it chilled!
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
5 Responses
How many servings does the recipe using 6 potatoes make?
Hi Cindy! 😊
Yes, with 6 potatoes, this recipe makes 8 servings. Enjoy, and let me know how it turns out!
This potato salad turned out perfect! The vinegar really makes the mayo pop. I ended up making a vegan version as well, swapping in Best Foods Vegan mayo, used 3/4 tsp salt and 1/4 tsp Kala Namak for the egg flavor without adding the eggs, and added 1/4 tsp dried dill and 1/4 c finely chopped dill pickles. It was like a vegan deviled egg potato salad! This is definitely my go-to potato salad.
I used Dijon mustard and this salad was fantastic
I made this potato salad and I used Dijon mustard and also added a small amount of shredded carrots and it was fantastic
!