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Old-Fashioned Potato Salad

A nostalgic and creamy potato salad that combines simple ingredients for a classic picnic dish, rich in flavor and texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings: 6 servings
Course: Salad, Side
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds red potatoes or Yukon Golds, for creamy texture
  • 4 large hard-boiled eggs chopped
  • 1 cup mayonnaise for a creamy dressing
  • 2 tablespoons yellow mustard for tanginess
  • 2 tablespoons pickle juice or vinegar for acidity
  • 1 cup celery finely diced for crunch
Seasoning
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
  • 1/2 teaspoon celery seed for additional flavor
  • 1/4 teaspoon paprika for garnish and flavor
Garnish
  • 2 tablespoons fresh dill or chives finely chopped for freshness

Method
 

Preparation
  1. Start by washing and cutting the red potatoes into evenly sized cubes.
  2. Place the potatoes in a pot and cover with cold, salted water. Bring to a boil and simmer until tender but firm, about 15-20 minutes.
  3. Once cooked, remove the potatoes from heat, drain, and let them cool.
  4. While the potatoes are cooling, chop the hard-boiled eggs and celery.
Mixing the Salad
  1. In a large bowl, combine the mayonnaise, mustard, pickle juice, salt, black pepper, celery seed, and paprika.
  2. Add in the cooled potatoes, chopped eggs, and celery. Gently fold everything together until well coated.
Chilling
  1. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow flavors to meld.
Serving
  1. Before serving, give the salad a gentle stir and adjust seasoning if needed. Garnish with fresh dill or chives.

Notes

For best results, allow the salad to chill for at least 4 hours to enhance flavor. Optional ingredients include diced pickles or red onion for added crunch.