I love this recipe because it delivers the traditional flavor of homemade potato salad that never goes out of style.
I enjoy the balance of creamy dressing, tender potatoes, and crunchy vegetables. The sweet relish adds just the right amount of tangy sweetness, while the eggs make the salad extra rich and satisfying.
Another reason I keep making this recipe is that it tastes even better after chilling, allowing all the flavors to blend together beautifully.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Potatoes, peeled and chopped into bite-sized chunks
Mayonnaise
Sweet relish
Yellow mustard
Salt
Black pepper
Hard-boiled eggs, chopped
Celery, diced
Sweet onion, diced
Directions
I place the chopped potatoes in a large pot and cover them with cold water.
I bring the water to a boil over high heat. Once boiling, I add salt if desired and reduce the heat to medium.
I simmer the potatoes for about 8 to 10 minutes, stirring occasionally, until they are fork-tender but still hold their shape.
After draining the potatoes, I let them cool slightly for 10 to 15 minutes while they remain warm.
In a large mixing bowl, I stir together the mayonnaise, sweet relish, mustard, salt, and pepper until smooth and well combined.
I add the warm potatoes, chopped eggs, diced celery, and diced onion to the bowl.
Using a large spoon or spatula, I gently stir everything together until the potatoes are evenly coated with the dressing.
I cover the bowl and refrigerate the potato salad for at least 2 hours, although I find that 4 hours or longer produces the best flavor.
Servings and timing
Servings: 10
Prep time: 20 minutes
Cook time: 10 minutes
Chilling time: 2 hours
Total time: 2 hours 30 minutes
Variations
I sometimes add chopped dill pickles instead of sweet relish for a tangier flavor.
For extra color and texture, I mix in diced red bell peppers or shredded carrots.
When I want a slightly different flavor profile, I replace part of the mayonnaise with sour cream or Greek yogurt.
I also enjoy sprinkling paprika over the top before serving for a classic finishing touch.
storage/reheating
I store potato salad in an airtight container in the refrigerator for up to 4 days.
Before serving leftovers, I give the salad a gentle stir because the dressing may settle slightly during storage.
I do not recommend freezing potato salad, as the texture of both the potatoes and mayonnaise can change significantly after thawing.
Since potato salad is meant to be served chilled, I do not reheat it.
FAQs
What type of potatoes work best for potato salad?
I like using Yukon Gold potatoes because they stay creamy while holding their shape. Russet potatoes also work well and create a softer texture.
Why should the potatoes be mixed while still warm?
I find that warm potatoes absorb the dressing more effectively, resulting in better flavor throughout the salad.
Can I make potato salad ahead of time?
Yes, I often prepare it a day in advance because the flavors become even better after resting in the refrigerator overnight.
How do I keep the potatoes from becoming mushy?
I cook them only until fork-tender and avoid overboiling. Gentle stirring also helps maintain their texture.
Can I add other ingredients to customize the salad?
Absolutely. I frequently add bacon, fresh herbs, diced pickles, or extra vegetables to create different flavor variations.
Conclusion
This Old Fashioned Potato Salad is a timeless recipe that combines simple ingredients into a creamy, flavorful side dish. I love how easy it is to prepare, and its comforting taste makes it a favorite for everything from summer cookouts to holiday gatherings. Once chilled and ready to serve, it delivers the classic homemade flavor that keeps everyone coming back for seconds.
Old Fashioned Potato Salad is a classic creamy side dish made with tender potatoes, eggs, celery, onion, and a flavorful mayonnaise dressing. Perfect for picnics, BBQs, and family gatherings.
Author:Sarah
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes
Yield:10 servings
Category:Side Dish
Method:Boiling
Cuisine:American
Diet:Vegetarian
Ingredients
3 pounds potatoes, peeled and chopped into bite-sized chunks (russet or Yukon Gold)
1⅓ cups mayonnaise
½ cup sweet relish
½ tablespoon yellow mustard
½ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste
4 large hard-boiled eggs, peeled and chopped
3 stalks celery, diced
½ medium sweet onion, diced
Instructions
Add the potatoes to a large pot and cover with cold water.
Bring to a boil over high heat.
Once boiling, salt the water if desired and reduce the heat to medium.
Simmer, stirring occasionally, until the potatoes are fork-tender but not falling apart, about 8–10 minutes.
Drain the potatoes and set aside for 10–15 minutes to cool slightly. The potatoes should still be warm.
In a large mixing bowl, whisk together the mayonnaise, sweet relish, yellow mustard, salt, and pepper until well combined.
Add the warm potatoes, chopped eggs, celery, and onion to the dressing.
Gently stir until everything is evenly coated.
Cover and refrigerate for at least 2 hours before serving. For the best flavor, chill for 4 hours or longer.
Notes
Yukon Gold potatoes create a creamier texture, while russet potatoes produce a fluffier salad.
Mixing the dressing with slightly warm potatoes helps them absorb more flavor.
Taste and adjust the salt and pepper before chilling and again before serving.
Garnish with paprika, chopped parsley, or sliced green onions for extra color and flavor.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
