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Old-Fashioned Potato Salad

Old-Fashioned Potato Salad

Skip the complicated recipes and long prep times. Our Old-Fashioned Potato Salad delivers a burst of classic flavor in every bite. It's quick to make, packed with wholesome ingredients, and utterly delicious.
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Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 2 hours
Total Time 35 minutes
Servings: 6 people
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Yukon Gold potatoes peeled and cubed
  • 4 large hard-boiled eggs chopped
Dressing
  • 1 cup mayonnaise
  • 2 tbsp yellow mustard
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 2 tbsp sweet pickle relish
  • 1 tbsp apple cider vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper

Equipment

  • Large Pot
  • Mixing Bowls
  • Whisk

Method
 

  1. Boil the potatoes until tender.
    2 lbs Yukon Gold potatoes
  2. Drain and let cool slightly.
  3. Chop boiled eggs.
    4 large hard-boiled eggs
  4. Combine potatoes, eggs, celery, and onion in a large bowl.
    2 lbs Yukon Gold potatoes, 4 large hard-boiled eggs, 1/2 cup finely chopped celery, 1/4 cup finely chopped onion
  5. In a separate bowl, whisk together mayonnaise, mustard, relish, vinegar, salt, and pepper.
    1 cup mayonnaise, 2 tbsp yellow mustard, 2 tbsp sweet pickle relish, 1 tbsp apple cider vinegar, 1 tsp salt, 1/2 tsp black pepper
  6. Pour the dressing over the potato mixture and gently stir to combine.
    1 cup mayonnaise, 2 tbsp yellow mustard, 2 tbsp sweet pickle relish, 1 tbsp apple cider vinegar, 1 tsp salt, 1/2 tsp black pepper
  7. Refrigerate for at least 2 hours before serving.

Notes

For the best Old-Fashioned Potato Salad, start with high-quality potatoes like Yukon Golds. Don't overcook the potatoes. Cook them until they're fork-tender but still firm. When mixing the ingredients, be gentle to avoid breaking down the potatoes. Allow the potato salad to chill in the refrigerator for at least two hours before serving.