There’s something about old-fashioned potato salad that just tastes like home to me. Maybe it’s because my grandma always made big bowls of it for family picnics, or maybe it’s that perfect balance of creamy dressing and tender potatoes that never goes out of style. After years of testing recipes (and eating way too much potato salad!), I’ve perfected this classic version that stays true to tradition while being foolproof to make.

What makes this recipe special? It’s all about simplicity – no fancy ingredients, just good potatoes, hard-boiled eggs, and a tangy dressing that clings perfectly to every bite. The magic happens when you let it chill, allowing all those flavors to meld together beautifully. Whether you’re bringing it to a backyard barbecue or serving it alongside weeknight fried chicken, this old-fashioned potato salad is guaranteed to disappear fast!

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Why You’ll Love This Old-Fashioned Potato Salad

This isn’t just any potato salad – it’s the kind you’ll find yourself making over and over because it hits all the right notes. Here’s what makes it so special:

Classic Flavor Everyone Enjoys

That perfect combination of creamy mayo, tangy mustard, and just the right amount of crunch from celery and onions? Pure nostalgia in every bite. I’ve lost count of how many times people have told me “This tastes exactly like my grandma used to make!”

Easy to Make with Simple Ingredients

No fancy techniques or hard-to-find ingredients here – just good ol’ pantry staples. The hardest part is waiting for those potatoes to boil! Even better, you probably have everything you need sitting in your fridge right now (unless you’re out of potatoes, in which case – time for a quick grocery run!).

Ingredients for Old-Fashioned Potato Salad

The beauty of this recipe lies in its simplicity – just eight main ingredients you likely already have on hand. Here’s what you’ll need:

2 lbs Yukon Gold potatoes, peeled and diced into 1-inch pieces
1/2 cup mayonnaise (the real stuff, please!)
2 tbsp yellow mustard (my secret for that perfect tang)
1/4 cup finely chopped celery (about 2 stalks)
1/4 cup diced yellow onion
2 hard-boiled eggs, chopped
1 tbsp white vinegar
1 tsp salt (plus more for the potato water)
1/2 tsp freshly ground black pepper
1/4 tsp paprika (for that pretty finishing touch)

Optional but delicious: Throw in 2 tbsp of sweet pickle relish if you want that extra old-school diner flavor!

How to Make Old-Fashioned Potato Salad

Now for the fun part – turning these simple ingredients into potato salad magic! Don’t worry if you’re not an experienced cook – I’ll walk you through each step just like my grandma taught me. The key is taking your time and not rushing the process.

Prep the Potatoes

First things first – let’s tackle those potatoes! Fill a large pot with cold water and add a generous pinch of salt (this seasons them from the inside out). Bring to a boil, then add your diced potatoes. Here’s my trick: set a timer for 10 minutes and test a piece at 8 minutes – you want them tender but still holding their shape. Drain immediately and let them cool slightly (about 15 minutes) so they don’t turn to mush when mixed.

Mix the Dressing

While the potatoes cool, whisk together the mayo, mustard, vinegar, salt and pepper in your serving bowl. Taste it! This is your chance to adjust – want more tang? Add a splash more vinegar. Need more zip? Another teaspoon of mustard. The dressing should coat the back of a spoon nicely.

Combine and Chill

Now gently fold in the potatoes, celery, onion and eggs until everything’s coated beautifully. Don’t stir too vigorously – we want those potato pieces to stay intact! Sprinkle with paprika, cover with plastic wrap (pressed right onto the surface to prevent drying), and refrigerate for at least an hour. Trust me, the wait is worth it – chilling lets the flavors marry and transforms good potato salad into great potato salad.

Tips for the Best Old-Fashioned Potato Salad

After making this recipe more times than I can count, here are my foolproof secrets: Always use Yukon Gold potatoes – their creamy texture holds up beautifully. For extra tang, toss in some chopped dill pickles (grandma’s sneaky trick!). And resist eating it right away – that chilling time makes ALL the difference in flavor!

Ingredient Notes and Substitutions

Here’s the beauty of this old-fashioned potato salad – it’s wonderfully adaptable! If you’re out of mayo, plain Greek yogurt works beautifully (just add a squeeze of lemon). No yellow mustard? Dijon gives a nice kick instead. And for my onion-averse friends, try minced shallots – they’re milder but still add that essential crunch. The eggs? Totally optional if you need to skip ’em!

Serving Suggestions for Old-Fashioned Potato Salad

This potato salad shines at cookouts alongside smoky ribs or juicy burgers, but don’t stop there! It’s perfect with fried chicken on the porch, as part of a deli sandwich lunch spread, or even with simple baked beans for lazy summer suppers. My favorite? Piled high on a paper plate with extra paprika sprinkled on top!

Storing and Reheating Old-Fashioned Potato Salad

Here’s the good news – this potato salad actually gets better as it sits! Store it in an airtight container in the fridge for up to 4 days (though it rarely lasts that long in my house). No need to reheat – I actually think it tastes best chilled straight from the fridge. Just give it a quick stir before serving to refresh the creamy dressing. Important note: Because of the mayo and eggs, I don’t recommend leaving it out at room temperature for more than 2 hours during summer picnics.

Nutritional Information

Here’s the nutritional breakdown for my old-fashioned potato salad (per generous 1-cup serving):

Calories: 220
Fat: 12g
Carbs: 24g
Protein: 4g
Sugar: 2g
Sodium: 450mg

Remember: Nutritional values are estimates and vary based on ingredients used. The potatoes provide fiber (3g per serving) and nutrients, while the eggs add protein – making this more balanced than your typical side dish!

Frequently Asked Questions

Can I use red potatoes instead of Yukon Gold?
Absolutely! Red potatoes work great – just leave the skins on for extra texture and nutrients. They’re slightly waxier than Yukon Golds, so check them a minute or two earlier when boiling to prevent mushiness.

How long does homemade potato salad keep in the fridge?
Properly stored in an airtight container, it stays fresh for 3-4 days. The vinegar in the dressing helps preserve it, but I wouldn’t push beyond day 4 for food safety. Pro tip: If it starts looking watery, just give it a good stir to redistribute the dressing!

Can I make this potato salad ahead for a party?
You bet! In fact, I recommend making it at least 2 hours before serving – that chilling time helps the flavors develop beautifully. Just hold off on the final paprika sprinkle until right before serving for maximum visual appeal.

My potato salad turned out dry – how can I fix it?
No worries! Gently fold in an extra tablespoon or two of mayo mixed with a teaspoon of vinegar. Add slowly until it reaches your perfect creamy consistency. This often happens if the potatoes absorbed more dressing than expected while chilling.

Is there a way to make this recipe vegan?
Sure thing! Swap the mayo for vegan mayo (I like the avocado oil-based ones) and skip the eggs. For extra protein, some folks add diced firm tofu or chickpeas. The flavor will be slightly different, but still delicious!