Go Back

Old-Fashioned Potato Salad

A classic, creamy potato salad mixed with crunchy celery, savory eggs, and a tangy dressing, perfect for any summer gathering or picnic.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds potatoes Use yellow or red potatoes for a creamier texture.
  • 1 cup mayonnaise Can substitute with Greek yogurt for a lighter version.
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 cup chopped celery Use fresh celery for added crunch.
  • 1/2 cup chopped onion Opt for a mild onion variety if preferred.
  • 3 pieces hard-boiled eggs, chopped
  • to taste salt and pepper Adjust seasoning according to taste.

Method
 

Preparation
  1. Boil the potatoes in a large pot of salted water over medium-high heat for 15-20 minutes until tender.
  2. Once cooked, drain the potatoes, cool for a few minutes, peel the skins, and chop into bite-sized pieces.
  3. In a large bowl, mix the mayonnaise, Dijon mustard, and apple cider vinegar until a creamy dressing forms.
  4. Add the chopped potatoes, celery, onion, and hard-boiled eggs to the bowl with the dressing and gently fold until well coated.
  5. Sprinkle salt and pepper to taste and mix to combine.
  6. Cover the bowl and chill in the refrigerator for at least 1 hour before serving.

Notes

Garnish with fresh parsley or paprika before serving. Pairs well with grilled meats and sandwiches. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.