Description
Classic Old Fashioned Potato Salad with creamy mayo dressing, tangy mustard, and crisp celery, perfect for picnics and family gatherings.
Ingredients
Scale
Potatoes
- 6 medium potatoes, cut into bite-size chunks (about 2 pounds)
Dressing
- 1 ½ cups mayonnaise
- 1 tablespoon white vinegar
- 1 tablespoon yellow mustard
- 1 teaspoon salt
- ¼ teaspoon pepper
Add-Ins
- 2 stalks celery, chopped (1 cup)
- 1 medium onion, chopped (½ cup)
- 4 hard-cooked eggs, chopped
Instructions
- Cook Potatoes: Place the cut potatoes in a large pan and cover them with water. Bring to a boil and cook for about 10 minutes until the potatoes are tender but not falling apart. Drain well.
- Prepare Dressing: In a large bowl, whisk together the mayonnaise, white vinegar, yellow mustard, salt, and pepper until smooth and well combined.
- Combine Ingredients: Add the drained potatoes, chopped celery, chopped onion, and chopped hard-cooked eggs to the dressing mixture. Gently toss everything together to evenly coat the ingredients without mashing the potatoes.
- Chill: Cover the potato salad with plastic wrap or a lid, then refrigerate for at least 4 hours. This chilling step allows the flavors to meld and intensify.
Notes
- Use waxy potatoes like Yukon Gold or red potatoes for best texture as they hold shape well after boiling.
- Hard cook the eggs ahead of time and cool them in ice water to make peeling easier.
- Adjust seasoning after chilling and before serving, as flavors deepen over time.
- For a tangier salad, add a bit more vinegar or mustard to taste.
- This salad can be made a day in advance and keeps well refrigerated for up to 3 days.
