Old Fashioned Potato Salad

Let’s be real. Potato salad can be a disaster.

We’ve all had it. That watery, mushy stuff from the deli or the bland, gloppy mess at a family picnic. It gives good potato salad a bad name.

This isn’t that recipe. This is the old-fashioned, creamy, and flavorful potato salad that everyone secretly wants. It’s simple, honest, and gets everything right.

What You’ll Need

• 3 pounds of Yukon Gold or red potatoes
• 1 cup mayonnaise
• 2 tablespoons yellow mustard
• 1 tablespoon white vinegar or apple cider vinegar
• 1 teaspoon sugar
• 1/2 cup chopped celery
• 1/4 cup chopped red onion
• 4 large hard-boiled eggs, chopped
• Salt and black pepper to taste
• Paprika, for garnish

Tools You’ll Actually Use

• A large pot
• A knife for chopping
• A cutting board
• A large mixing bowl
• A spoon or spatula

Pro Tips from My Kitchen

These are the little things that make a huge difference. Don’t skip these.

1. Pick the Right Potato
Use waxy potatoes like Yukon Golds or red potatoes. They hold their shape and won’t turn into a mushy paste like starchy Russet potatoes will.

2. Salt Your Water!
When you boil the potatoes, salt the water like you would for pasta. This is your only chance to season the inside of the potato. It makes a world of difference.

3. Dress Them Warm
Toss the potatoes with the dressing while they are still a little warm. They soak up the flavor way better than when they’re cold.

4. Don’t Be Afraid of Vinegar
A little bit of vinegar or even pickle juice cuts through the richness of the mayo. It brightens the whole salad up and keeps it from feeling heavy.

Step-by-Step: How to Make It

Step 1: Wash your potatoes. You can peel them or leave the skin on for a more rustic feel. Chop them into bite-sized chunks, about 1-inch cubes.

Step 2: Put the potatoes in a large pot and cover them with cold, salted water. Bring it to a boil and cook for about 10-15 minutes, or until you can easily poke them with a fork. Don’t let them get too soft.

Step 3: While the potatoes are cooking, you can make the dressing. In a big bowl, mix the mayonnaise, mustard, vinegar, and sugar. Add a good pinch of salt and pepper.

Step 4: Drain the potatoes well and let them cool down just a little bit. You want them warm, not steaming hot.

Step 5: Add the warm potatoes to the dressing bowl. Gently stir everything together.

Step 6: Fold in the chopped celery, red onion, and hard-boiled eggs. Try not to mash everything up. Be gentle.

Step 7: Taste it! It will probably need more salt and pepper. Add a little at a time until it tastes perfect to you.

Step 8: Cover the bowl and put it in the fridge for at least 2 hours. The flavors need time to hang out and get to know each other. The longer it chills, the better it tastes.

Step 9: Right before you serve it, give it a final stir and sprinkle some paprika on top to make it look nice.

Substitutions and Fun Variations

Don’t have something? Want to mix it up? No problem. Potato salad is easy to change.

Ingredient	Swap Idea	Why It Works
Yellow Mustard	Dijon Mustard	Adds a spicier kick.
Red Onion	Sweet Onion	For a milder flavor.
White Vinegar	Pickle Juice	Adds a tangy dill taste.

Here are some other fun things you can add to make it your own.

Add-In	Amount	What it Does
Bacon Bits	1/2 Cup	Adds smoky, salty flavor.
Fresh Dill	2 Tablespoons	Gives it a fresh, herby taste.
Sweet Relish	3 Tablespoons	Makes it sweeter and tangier.

Make-Ahead Magic

You can totally make this ahead of time. In fact, it tastes better that way.

You can cook the potatoes and hard-boil the eggs up to a day before. Just keep them in separate containers in the fridge.

You can also mix the dressing a day ahead. When you’re ready, just combine everything a few hours before you plan to eat.

Nutrition Corner (Just a Guess!)

This isn’t health food, but here are some ways to adjust it.

• For less fat: You can use light mayonnaise or swap half the mayo for plain Greek yogurt. The yogurt adds a nice tang.
• For a different diet: To make it friendlier for different eaters, you can use a vegan mayo and leave out the eggs.

This recipe is naturally gluten-free, which is great!

What Goes With Potato Salad?

It’s the perfect side dish for so many summer meals.

• Grilled hamburgers and hot dogs
• BBQ chicken or ribs
• Fried chicken
• Any kind of sandwich

Basically, if you’re eating outside, potato salad should be there.

Leftovers & Storage

Got some left? Lucky you.

Store it in an airtight container in the refrigerator. It will stay good for about 3 to 4 days.

Don’t freeze it. The potatoes and mayo get weird and watery when they thaw. Just trust me on this one.

Your Questions, Answered

Q1. Why did my potato salad get watery?
Ans: This usually happens for two reasons. You might not have drained the potatoes well enough, or you added the dressing when the potatoes were way too hot, which can make the mayo separate.

Q2. My potato salad is bland. How do I fix it?
Ans: It probably needs more salt. Did you salt the cooking water? If not, you’ll need to add more salt at the end. Also, a splash of vinegar or a little more mustard can wake up the flavors.

Q3. Can I use Russet potatoes if that’s all I have?
Ans: You can, but be very careful not to overcook them. They fall apart easily and can turn into mashed potatoes. If you use them, boil them whole and chop them after they cool down a bit.

Wrapping Up

This recipe is more of a guide. Feel free to play with it. Add more mustard if you love it, or throw in some fresh herbs from your garden.

The best part of cooking is making something that tastes good to you.

So give this a try for your next get-together or just for a weeknight dinner. Let me know how it turns out in the comments below. I’d love to hear about it