There’s something truly magical about a big bowl of creamy, tangy, and downright comforting Old Fashioned Potato Salad Recipe. This classic side dish has graced generations of family gatherings, picnics, and summer cookouts for good reason: it’s hearty, richly flavored, and invokes a cozy nostalgia with every bite. The combination of tender potatoes, crisp veggies, and that unmistakable mayo-mustard dressing brings people together across the table. If you’re searching for a tried-and-true staple to add to your repertoire, this beloved recipe ticks every box for taste, simplicity, and timeless appeal.

Old Fashioned Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a sprawling pantry or fancy tricks for this Old Fashioned Potato Salad Recipe—just a handful of honest, staple ingredients that each play their part to perfection. These simple components deliver texture, color, and that classic creamy flavor everyone looks for in a potato salad.

Russet or Yukon gold potatoes (3 pounds): Go for starchy russets for fluffiness, or Yukon golds for buttery richness and beautiful golden color.
Mayonnaise (1 1/2 cups): Provides the creamy backbone and ties all the flavors together; use real mayo for best results.
Yellow mustard (2 tablespoons): Adds signature tang and cheerful color—don’t skip it!
Apple cider vinegar (2 tablespoons): Brings brightness and zing that balances the creaminess wonderfully.
Sugar (1 teaspoon): A touch of sweetness rounds out the punchy flavors.
Salt (1 teaspoon): Amplifies every other flavor—you need it both in the boiling water and the dressing.
Black pepper (1/2 teaspoon): For that subtle warmth and depth.
Celery (1/2 cup, diced): Adds a fresh crunch that contrasts the soft potatoes.
Onion (1/2 cup, diced): Sharp and sweet, diced onions add complexity and bite.
Hard-boiled eggs (3, chopped): Creamy and rich, these are essential for authentic texture and flavor.
Paprika (for garnish): A scattering of paprika brings color and a hint of smokiness to every serving.
Fresh parsley (optional, for garnish): Brings a pop of green and garden-fresh aroma to finish the dish.

How to Make Old Fashioned Potato Salad Recipe

Step 1: Boil the Potatoes

Set those peeled and chunked potatoes in a large pot, cover them with cold water, and season with a teaspoon of salt. Bring everything up to a rolling boil, then let the potatoes cook for about 10–12 minutes, or until they’re fork-tender but not falling apart. It’s important to start with cold water so the spuds cook evenly from inside out!

Step 2: Drain and Cool

Once your potatoes are perfectly tender, drain them immediately and let them cool slightly. This short cooling period helps them hold their shape in the salad, keeping everything from turning to mush. If you’re in a hurry, spread the potatoes out on a tray to speed up cooling.

Step 3: Prepare the Dressing

In your biggest mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper until smooth and creamy. This is the flavorful heart of the Old Fashioned Potato Salad Recipe, and a good whisking means every bite will be perfectly coated and delicious.

Step 4: Combine the Salad

To the bowl with dressing, add your cooled potatoes, crunchy celery, sharp diced onion, and creamy chopped hard-boiled eggs. Gently fold it all together—don’t overmix! You want everything evenly coated but not mashed. The contrast in textures is what makes this salad irresistible.

Step 5: Chill and Serve

Cover the bowl and refrigerate the salad for at least 2 hours, or overnight if you can. This resting time is key for letting all those classic flavors meld into something even greater than the sum of its parts. Just before serving, sprinkle paprika liberally over the top and shower on some fresh parsley if you like.

How to Serve Old Fashioned Potato Salad Recipe

Garnishes

A generous dusting of paprika is practically a signature for this dish, offering both color and a whisper of smoky warmth. For extra flair, a scattering of chopped fresh parsley adds contrast and a little garden-fresh taste. If you want to up the ante, a few sliced hard-boiled egg rounds on top look beautiful at potlucks and picnics.

Side Dishes

This salad is a classic partner for grilled burgers, crispy fried chicken, or anything fresh off the barbecue. It also pairs beautifully with sandwiches and even roasted veggies. The creamy, tangy profile balances out hearty mains and keeps everyone coming back for seconds (and thirds).

Creative Ways to Present

While serving from a big, family-style bowl is tradition, you can dress things up by spooning the Old Fashioned Potato Salad Recipe into individual mason jars for outdoor parties or packing it into lettuce cups for a fresh twist. For picnics, layer it in a trifle bowl to showcase its beautiful colors—those specks of yellow, green, and paprika look as cheerful as they taste.

Make Ahead and Storage

Storing Leftovers

Leftover Old Fashioned Potato Salad Recipe keeps like a charm! Store any extras in an airtight container in the refrigerator for up to 3-4 days. In fact, the flavors often deepen after a night in the fridge, making tomorrow’s helping even better.

Freezing

Potato salad made with mayonnaise doesn’t freeze well—freezing can cause the dressing to separate and the potatoes to take on a watery texture after thawing. It’s best to enjoy this dish fresh or refrigerated, so try to make just what you’ll need for the next few days.

Reheating

This salad is always served cold or at cool room temperature; heating it would compromise the creamy dressing and delightful crunch of the veggies. Just give it a quick stir after removing it from the fridge to reincorporate any dressing that may have settled.

FAQs

Can I use red potatoes or other varieties?

Absolutely! Red potatoes or fingerlings work well, and they’ll hold their shape even better since they’re waxier. Just know the texture and flavor will be a bit different—equally delicious though!

Is there a good substitute for mayonnaise?

For a lighter version, you can swap half the mayonnaise for Greek yogurt or use a vegan mayo. The creamy texture stays, and you’ll add a subtle tang or plant-based twist depending on your choice.

How do I make this recipe more tangy or zesty?

Feel free to increase the mustard or apple cider vinegar in the dressing, or stir in a couple tablespoons of chopped dill pickles or relish. These extras bring in extra zip and make the flavor pop even more.

Can I prepare Old Fashioned Potato Salad Recipe in advance?

Yes, and it actually tastes best that way! Making it a day ahead allows the flavors to meld beautifully. Just keep it chilled until you’re ready to serve, and hold off on adding the garnishes until the last minute for the freshest look and taste.

What’s the secret to super-creamy potato salad?

It all comes down to balance: choosing the right potatoes (russets or Yukon golds), not overcooking, using enough mayo, and allowing time for chilling. If you prefer it even creamier, just stir in a splash more mayonnaise at serving time.

Final Thoughts

If you cherish dishes that feel both classic and irresistibly delicious, you simply can’t go wrong with this Old Fashioned Potato Salad Recipe. Give it a spot at your next gathering and watch as smiles (and requests for seconds) appear all around the table. Homemade always tastes better—so go ahead, make a batch and enjoy every spoonful!

Old Fashioned Potato Salad Recipe

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4.8 from 18 reviews

Author: admin
Total Time: 35 minutes plus chilling
Yield: 8 servings 1x
Diet: Gluten-Free, Vegetarian

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Description

This Old Fashioned Potato Salad recipe is a classic side dish perfect for picnics and barbecues. Creamy and flavorful, it’s sure to be a hit at any gathering.

Ingredients

Scale

Potato Salad:

3 pounds russet or Yukon gold potatoes (peeled and cut into chunks)
1 1/2 cups mayonnaise
2 tablespoons yellow mustard
2 tablespoons apple cider vinegar
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup celery (diced)
1/2 cup onion (diced)
3 hard-boiled eggs (chopped)

Garnish:

paprika for garnish
fresh parsley (optional, for garnish)

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Instructions

Cook Potatoes: Place potatoes in a large pot, cover with cold water, and add 1 teaspoon salt. Bring to a boil and cook for 10–12 minutes, or until fork-tender. Drain and let cool slightly.
Prepare Dressing: In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, and black pepper.
Combine Ingredients: Add potatoes, celery, onion, and eggs, then gently stir until well coated.
Chill and Serve: Cover and refrigerate for at least 2 hours before serving to allow flavors to meld. Sprinkle with paprika and parsley before serving.