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Old-Fashioned Potato Salad

This old-fashioned potato salad recipe is always a hit at events! It’s an easy recipe to make in advance that is packed with flavor.

Potato Salad in a bowl ready to be served

What will I need for this recipe?

Russet Potatoes – The ideal potato to use in old-fashioned potato salad is russet or Yukon gold potatoes. You want to be sure that the salad itself does not turn to mush and this starts with using the right potato as a base.

Onion – You can either use a red or yellow onion depending on your preference. A red onion will pack flavor and give your potato salad more color. However, if you want something sweeter then the yellow onion is the way to go.

Mayonnaise – Potato salad can either have a mayo or vinegar base. For this recipe, we use a mayo base to make it creamier.

Yellow Mustard – The classic potato salad has a crisp, tart flavor or yellow mustard. This is also where the color of the salad really comes from.

Celery Salt – Celery salt adds a bit more flavor, almost a mild peppery taste that gives the potato salad a nice finish.

Sweet Relish – The sweet relish will add more of a tangy-sweet flavor to your potato salad. Depending on the brand that you use it will add more crunch to the recipe as well.

Paprika – This is the classic garnish for potato salad. It adds a mild but spicy flavor to every bite of this side dish.

Chives – As another garnish, chives add a mild onion flavor that enhances the other ingredients.

Celery Stalk – Celery itself adds a mild, sweet flavor but it’s the texture that it really adds to the potato salad.

How to make Old-Fashioned Potato Salad?

Prepare and boil the potatoes and eggs

Peel your potatoes and cut into 1-inch cubes. Rinse thoroughly in cold water. Place your potatoes in a large pot and cover completely in cool water. Rinse your eggs and add them to the pot. Bring the pot to a boil over medium to high heat. Boil until potatoes are fork tender (about 20 min). Drain and set aside until cool enough to handle.

Peel the skin from your eggs and set aside

Transfer your warm potatoes to a large bowl and add your celery and onions. Chop most of your eggs, reserving one or two, and add those to the bowl of potatoes

Prepare the topping

In a separate bowl whisk together your mayo, mustard, relish, and seasoning (minus paprika!). Taste and adjust seasoning as necessary. Fold this mixture into your potatoes being careful not to break up potatoes too much.

Slice your remaining eggs into thin slices and place on top. Next, sprinkle paprika over top and add chives for garnish. Place in fridge for 1 hour or up to overnight before serving. ENJOY!

Potato Salad in a bowl ready to be served

Potato Salad

This old-fashioned potato salad recipe is always a hit at events! It's an easy recipe to make in advance that is packed with flavor.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 358 kcal

Ingredients
  

  • 8-10 Large Russet Potatoes or Yukon Gold Potatoes
  • 1 Medium/Large Onion Diced
  • 4-5 Eggs
  • 1 1/2 Cups Mayonnaise
  • 3 TBSP Yellow Mustard
  • 2 TSP Celery Salt
  • 1/4 Cup Sweet Relish
  • 2 TBSP Seasoning Salt
  • Salt and Pepper to taste (if needed)
  • Paprika Garnish
  • Chives Chopped for garnish
  • 1 Celery Stalk Finely Diced

Instructions
 

  • Peel your potatoes and cut into 1-inch cubes. Rinse thoroughly in cold water. Place your potatoes in a large pot and cover completely in cool water. Rinse your eggs and add them to the pot. Bring the pot to a boil over medium to high heat. Boil until potatoes are fork tender (about 20 min). Drain and set aside until cool enough to handle.
  • Peel the skin from your eggs and set aside
  • Transfer your warm potatoes to a large bowl and add your celery and onions. Chop most of your eggs, reserving one or two, and add those to the bowl of potatoes
  • In a separate bowl whisk together your mayo, mustard, relish, and seasoning (minus paprika!). Taste and adjust seasoning as necessary. Fold this mixture into your potatoes being careful not to break up potatoes too much.
  • Slice your remaining eggs into thin slices and place on top. Next, sprinkle paprika over top and add chives for garnish. Place in fridge for 1 hour or up to overnight before serving. ENJOY!
Keyword potato salad

FAQ

How can you store old-fashioned potato salad?

Potato salad can be stored in an air-tight container in the fridge for up to 5 days.

How long do you boil the potatoes for potato salad?

It depends on how big your potatoes are! Larger potatoes may need about 15 minutes while larger potatoes will take up to 30 minutes. Once they are fork-tender, they are ready to go.

Can you make potato salad in advance?

Absolutely! It’s actually easier to handle the potatoes and eggs once they are cool so making these up a day ahead will result in a better dish.

I Hope You Enjoy This Recipe!

If you try the recipe, don’t forget to rate the recipe, and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #onestopchop, and share them with me on InstagramFacebook, and Pinterest! I love seeing my recipes come to life in your kitchen!

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