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Old-fashioned potato salad with eggs and celery in a white serving bowl

Old-Fashioned Potato Salad

Creamy potato salad with tender potatoes, hard-boiled eggs, celery and a tangy mustard-mayo dressing. A make-ahead side for cookouts and potlucks.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 35 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

Salad
  • 3 pounds Yukon Gold or russet potatoes peeled and cut into ¾-inch cubes
  • 1 tablespoon salt for the cooking water
  • 1 tablespoon apple cider vinegar
  • 4 hard-boiled eggs peeled and chopped
  • 2 stalks celery finely diced
  • ¼ cup finely diced red onion
Dressing
  • 1 cup mayonnaise
  • 2 tablespoons yellow mustard
  • ¼ cup sweet pickle relish
  • 1 tablespoon apple cider vinegar
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • Paprika for sprinkling

Method
 

  1. Put the potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon of salt. Bring to a boil, then reduce the heat and simmer for 10–12 minutes, until a fork slides in easily.
  2. Drain well. Spread the potatoes in a large bowl, sprinkle with 1 tablespoon of vinegar and let them cool for 20 minutes.
  3. In a small bowl, stir together the mayonnaise, mustard, relish, 1 tablespoon of vinegar, ¾ teaspoon of salt and the pepper.
  4. Add the eggs, celery and onion to the potatoes. Pour the dressing over the top and fold gently until everything is coated.
  5. Cover and refrigerate for at least 2 hours. Taste, adjust the salt and sprinkle with paprika before serving.

Notes

  • Leave the skins on Yukon Gold or red potatoes if you like.
  • Lighter version: use ½ cup mayonnaise and ½ cup plain Greek yogurt.
  • Add-ins: crumbled bacon, chopped fresh dill or a pinch of celery seed.
  • Keep it cold. Don’t leave potato salad out for more than 2 hours, or 1 hour in hot weather.