If you crave a nostalgic, creamy side that never fails to please a crowd, this Old Fashioned Potato Salad Recipe is your ticket to comfort food bliss. With tender chunks of russet potatoes, crunchy celery, a hint of tang from vinegar and mustard, and just a kiss of sweet relish, this is the kind of side dish that brings back memories of family cookouts and summer picnics. It’s simple, classic, and brimming with timeless flavor—the only potato salad recipe you’ll ever need!
Ingredients You’ll Need
There’s nothing fussy about the ingredients in this Old Fashioned Potato Salad Recipe, and that’s exactly why it tastes so reliably delicious. Each one adds something important to the salad’s hearty texture, bright color, or signature taste. Here’s a closer look at what you’ll need and why:
- Russet potatoes: Their starchy texture soaks up flavor and gives the salad its perfect bite.
- Large eggs: Chopped eggs bring a rich creaminess and a gorgeous yellow pop throughout.
- Celery: Crisp and fresh, celery adds welcome crunch and a mild earthiness.
- Onion: Finely diced onion gives the salad a gentle zing without overpowering the other flavors.
- Mayonnaise: The creamy base that wraps every bite in savory goodness.
- Yellow mustard: Boasts a tad of sharpness and classic golden color—it’s essential for that nostalgic flavor.
- Sweet pickle relish: A little sweet, a little tangy, and totally enlivening for the salad.
- Apple cider vinegar: Adds brightness and balance to all the rich and creamy notes.
- Salt: Essential for seasoning the cooking water and dressing; don’t skip it!
- Black pepper: A hint of heat for subtle balance.
- Paprika: Sprinkled on top for a beautiful finish and whisper of spice.
How to Make Old Fashioned Potato Salad Recipe
Step 1: Cook the Potatoes
Start by putting your peeled and cubed potatoes in a large pot and cover them with cold water. Toss in a teaspoon of salt to season the potatoes as they cook. Bring them to a gentle boil over medium-high heat, then reduce the heat and let them simmer for about 10–12 minutes. You’re aiming for tender potatoes that hold their shape—poke one with a fork to check. Drain them well and let cool slightly. The key is not to let them overcook or they’ll fall apart in the salad.
Step 2: Make the Creamy Dressing
In a spacious mixing bowl, stir together the mayonnaise, yellow mustard, sweet pickle relish, apple cider vinegar, the rest of your salt, and black pepper. Give it a taste—this is where all the tang and zest originates, so make sure it’s just how you like it before adding in your veggies and potatoes.
Step 3: Combine Everything Gently
Now, add your cooked potatoes into the bowl along with the chopped hard-boiled eggs, diced celery, and onion. Using a big spoon or spatula, gently fold all the ingredients together until each potato gets a generous coating of creamy dressing. Be careful not to overmix; you want some of those potato chunks intact for the best texture.
Step 4: Chill for Full Flavor
Cover your bowl or transfer the salad into a serving dish, then slide it into the refrigerator. Letting your Old Fashioned Potato Salad Recipe chill for at least 1 hour is the secret to letting all those wonderful flavors mingle. (If you have time, letting it rest overnight is even better!)
Step 5: Add the Final Touches
Just before serving, sprinkle a dusting of paprika right on top. This not only adds eye-catching color, but a hint of sweet-smoky flavor that perfectly finishes your classic potato salad masterpiece.
How to Serve Old Fashioned Potato Salad Recipe
Garnishes
The simplest garnish is often the best, and paprika is a must for that old-school look. If you’re feeling fancy, try a scattering of fresh dill, parsley, or extra chopped hard-boiled eggs on top. Not only do these touches add color, but they also lend fresh flavor to each serving.
Side Dishes
Pair this Old Fashioned Potato Salad Recipe with smoky grilled burgers, hot dogs, or barbecue chicken to capture that classic picnic vibe. It also plays beautifully alongside roasted veggies, baked beans, or a crisp green salad for lighter fare.
Creative Ways to Present
For a fun twist, serve the potato salad in individual mason jars at outdoor gatherings or scoop it onto lettuce cups for a low-carb option. You can even use it as a flavorful topper on sliders or tuck it into pita pockets with grilled veggies for a fresh picnic lunch.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Old Fashioned Potato Salad Recipe to an airtight container and refrigerate. It keeps beautifully for up to 4 days—the flavor actually improves as it sits, making this the perfect side to enjoy all week.
Freezing
Unfortunately, freezing isn’t recommended for this salad. The creamy mayonnaise-based dressing can separate and turn grainy once thawed, so it’s best savored fresh from the fridge.
Reheating
Potato salad is almost always enjoyed cold or at cool room temperature. If your salad has been stored in the fridge, simply let it sit out for 10–15 minutes before serving to warm a touch. Don’t try to heat it in the microwave, as this can break the dressing and alter the texture.
FAQs
Can I use a different type Side Dish
Yes, you can swap in Yukon Golds or red potatoes for this Old Fashioned Potato Salad Recipe if you prefer a creamier bite or thinner skin. Just remember to adjust boiling time since smaller potatoes might cook quicker!
How far ahead can I make potato salad?
This salad is actually better when made ahead! Prepare it up to one day before serving and let it chill in the fridge to develop maximum flavor.
What can I use instead of mayo?
If you want to lighten things up, try using half Greek yogurt and half mayo, or go entirely with plant-based mayo for a vegan version. The salad stays classically creamy while suiting dietary preferences.
How do I keep potatoes from getting mushy?
The secret is to simmer potatoes just until tender—around 10–12 minutes—then drain immediately. Overcooking makes for a mushy salad, so check doneness by poking a potato cube with a fork close to the suggested time.
Can I add other mix-ins?
Absolutely! Finely chopped dill pickles, fresh dill, diced bell pepper, or even a little crumbled bacon can add extra flair to your Old Fashioned Potato Salad Recipe without straying too far from the classic taste.
Final Thoughts
If you’re ready to bring a taste of pure comfort to your next meal, this Old Fashioned Potato Salad Recipe is destined to become your go-to side. Simple, satisfying, and always crowd-pleasing—give it a try and see just how deliciously nostalgic potato salad can be!
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Old Fashioned Potato Salad Recipe
- Total Time: 32 minutes (+ 1 hour chilling time)
- Yield: 8 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This classic Old Fashioned Potato Salad recipe is a must-have for picnics and gatherings. Creamy and flavorful, it’s a perfect side dish that pairs well with grilled meats or sandwiches.
Ingredients
Potato Salad:
- 3 pounds russet potatoes, peeled and cut into 1-inch cubes
- 3 large eggs, hard-boiled and chopped
- 1 cup celery, diced
- ½ cup onion, finely diced
Dressing:
- 1½ cups mayonnaise
- 1 tablespoon yellow mustard
- 2 tablespoons sweet pickle relish
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- ½ teaspoon black pepper
- Paprika for garnish
Instructions
- Cook Potatoes: Boil potatoes in salted water until tender. Drain and cool slightly.
- Prepare Dressing: Mix mayonnaise, mustard, relish, vinegar, salt, and pepper in a bowl.
- Combine Ingredients: Add potatoes, eggs, celery, and onion to the dressing. Mix gently.
- Chill: Refrigerate for at least 1 hour before serving.
- Serve: Sprinkle with paprika before serving.
Notes
- For a creamier texture, mash some of the potatoes.
- Enhance with chopped dill pickles or fresh dill for added flavor.
- Flavors develop more if allowed to sit overnight.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 4 g
- Sodium: 510 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 85 mg
