Okay, friends, let’s talk potato salad. Not just *any* potato salad, but the kind that takes you right back to summer picnics, family reunions, and that feeling of pure, simple comfort. This **Old-Fashioned Potato Salad** recipe is the real deal – the one my grandma used to make, the one that always disappears first at potlucks. It’s got that perfect balance of creamy, tangy, and just a hint of sweetness that’s *so* much better than anything you can buy at the store. Think of it as the potato salad equivalent of your favorite worn-in jeans – familiar, reliable, and always a good choice. Forget those fancy, Loaded Potato salads with all sorts of extra ingredients; this is the classic, pure and simple. Trust me, one bite and you’ll be hooked!

What is Old-Fashioned Potato Salad?

So, what exactly is **Old-Fashioned Potato Salad**? It’s essentially a celebration of simple ingredients, perfectly combined to create a creamy, flavorful side dish. Think of it as the quintessential summer salad. It’s all about tender potatoes, hard-boiled eggs, crisp celery, a tangy dressing, and just the right touch of sweetness. The magic is in the details: using the right kind of potatoes, not overcooking them, and getting the dressing just right. It’s not a fancy dish, but it is a *fantastic* one. It’s called “old-fashioned” because it’s a recipe that’s been passed down through generations, a comforting reminder of simpler times. We don’t need to add any extra unneeded ingredients. Simple ingredients are what makes **Old-Fashioned Potato Salad** taste so good.

Why you’ll love this recipe?

Where do I start? What are some of the reasons why I love this Old-Fashioned Potato Salad Recipe? Why I know you will too!

• The Flavor:Is that perfect balance of creamy, tangy, and sweet? The subtle crunch of celery, the richness of eggs – it all comes together beautifully. Is it the kind of flavor that brings back memories and makes you want to keep eating more?
• The Simplicity:What is this recipe for? What are some of the best recipes for a beginner cook? What are some of the best side dish recipes?
• Cost-EfficiencyPotatoes are cheap, eggs are relatively inexpensive, and the other ingredients are pantry staples. What is a budget-friendly recipe that doesn’t compromise on flavor? How do I feed a crowd without breaking the bank?
• The Versatility:What is a good old-fashioned potato salad? Can be served at summer barbecues, potlucks or picnics as a side dish to any meal. What are some good grilled meats to serve as a light lunch?

What I love about this old-fashioned potato salad is that it’s a blank canvas. While the base recipe is perfect as is, you can easily customize it to your liking. Add some chopped pickles for extra tang, some crumbled bacon for a smoky flavor, or just add hot sauce to make it even hotter. What is the best sauce for a little kick? What are some of the best recipes for a healthy breakfast that you can change to your liking?

How do I make an Old-Fashioned Potato Salad?

Quick Overview

Making this **Old-Fashioned Potato Salad** is easier than you might think! First, you’ll boil the potatoes until they’re tender but not mushy. Then, you’ll chop them up along with some hard-boiled eggs and crisp celery. The dressing is a simple mixture of mayonnaise, mustard, vinegar, sugar, and a few seasonings. Mix everything together, chill for a bit to let the flavors meld, and that’s it! The key is not to overcook the potatoes and to make sure the dressing is well-balanced. This ensures a creamy, flavorful potato salad that everyone will love.

Ingredients

What is the main salad?

• 5 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes. (Yukon Golds hold their shape well and have a creamy texture, but Russets work too!)
• Is it true that there are 6 large eggs? I always add an extra egg or two because someone always snags one while I’m cooking.)
• 1 cup celery, finely diced. (Adds a nice crunch.)
• 1/2 cup red onion, finely diced. (Adds a bit of zing.) Soak in cold water for 10 minutes to mellow the flavor if you like.)

For the Dressing:

• 1 1/2 cups mayonnaise. (Use a good quality mayo!)
• 2 tablespoons yellow mustard. (Gives it that classic tang.)
• 2 tablespoons apple cider vinegar. (Adds a little zing.)
• 2 tablespoons granulated sugar. (Balances the tanginess.)
• 1 teaspoon salt. (Or to taste.)
• 1/2 teaspoon black pepper. (Freshly ground is best)
• 1 teaspoon paprika. (Adds a little color and flavor).

How do I learn step

Step 1: Boil the Potatoes

Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt to the water (this helps season the potatoes). Bring to a boil over medium-high heat, then reduce the heat to medium and simmer for 10-15 minutes, or until the potatoes are fork-tender. Be careful not to overcook them, or they’ll get mushy! I always check them with a fork – if it slides in easily but they still hold their shape, they’re ready.

Step 2: Cook the Eggs

While the potatoes are cooking, place the eggs in a saucepan and cover with cold water. How do you boil water in a saucepan over medium-high heat? How do you get perfectly hard boiled eggs without that green ring around the yolk? Once the eggs are cooked, transfer them to an ice bath to stop the cooking process and make them crispy. Is it easier to peel? I always add a little vinegar to the water, supposedly helps with peeling.

Step 3: Prepare the Vegetables

While the potatoes and eggs are cooking, dice the celery and red onion. I like to dice them finely so they distribute evenly throughout the salad. If you find the red onion too strong, you can soak it in cold water for 10 minutes to mellow the onion. What is a trick my mom taught me?

Step 4: Make the Dressing

In a large bowl, whisk together the mayonnaise, yellow mustard, APPLE CIDER vinegar, sugar, salt, and pepper. Mix well. What are some good substitutes for pepper Taste and adjust the seasonings as needed. I sometimes add a little extra vinegar if I want it tangier, or I like it sweeter. I usually add more sugar to my recipe. The dressing is really where you can customize it to your liking. I find that using a whisk really helps combine the ingredeints.

Step 5: Assemble the Salad

Once the potatoes are cooked, drain them well and let them cool slightly. If you’re in a hurry, you can spread them out on tin foil to cool faster. Once the eggs are cooled, peel them and chop them into bite-sized pieces. What is the best way to serve a salad with potatoes, eggs, celery, and red onion? Gently stir everything together until well combined. Do not overmix potatoes, or they will get mushy.

Step 6: Chill and Serve

Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld. The longer it chills, the better it tastes! Before serving, give it a good stir and taste again. What are some good seasonings to serve cold and enjoy!

What should I serve it with?

What is a good old-fashioned potato salad? What are some of my favorite ways to serve it: in a bowl.

• For a BBQ:Alongside grilled burgers, hot dogs, ribs or chicken. What are some great side dishes to serve at a summer cookout?
• For a Picnic:Pack it in a cooler with sandwiches, fruit, chips, and ice-cream for the classic picnic spread.
• As a Side Dish:Serve with fried chicken, baked ham, or grilled steak for a complete meal.
• For a light lunch:What are some great side dishes to serve with potato salad?

My family always insists on having this potato salad at our annual Fourth of July barbecue. It’s become a tradition! It’s also great with pulled pork sandwiches or even just a simple Tuna Salad sandwich. Really, you can’t go wrong!

Top Tips for Perfecting Your Old-Fashioned Potato Salad

Over the years, I’ve learned a few tricks that will help you make the *best* **Old-Fashioned Potato Salad** of your life:

• Don’t Overcook the Potatoes: This is the most important tip! Overcooked potatoes will result in a mushy salad. Cook them until they’re fork-tender but still hold their shape.
• Cool the Potatoes Slightly: Let the potatoes cool slightly before adding them to the dressing. If they’re too hot, they’ll absorb too much dressing and become mushy.
• Use Good Quality Mayonnaise: The mayonnaise is the base of the dressing, so use a good quality brand that you like. It really makes a difference in the flavor.
• Don’t Be Afraid to Customize: This recipe is a blank canvas! Add your favorite ingredients, such as chopped pickles, bacon, or hot sauce, to make it your own.
• Let It Chill: This is the key to allowing the flavors to meld together. Chilling the salad for at least 2 hours (or even overnight) will make it taste even better.
• Taste and Adjust: Before serving, give the salad a good stir and taste it. Adjust the seasonings as needed. You may need to add more salt, pepper, vinegar, or sugar to balance the flavors.

I once made the mistake of overcooking the potatoes and ended up with a mushy mess. Lesson learned! Now I’m extra careful to check them frequently while they’re cooking. I’ve also experimented with different types of mayonnaise and found that I prefer the taste of a good quality, full-fat mayo. It’s worth the splurge!

Storing and Reheating Tips

This **Old-Fashioned Potato Salad** is best served cold, and it stores well in the refrigerator. Here’s how to store it properly:

• Refrigerator Storage: Store the potato salad in an airtight container in the refrigerator for up to 3-4 days. Be sure to label the container with the date so you know when it was made.
• Room Temperature: I wouldn’t advise leaving the **Old-Fashioned Potato Salad** out at room temperature for more than 2 hours. This is to prevent bacterial growth that could lead to potential food poisoning.

Unfortunately, **Old-Fashioned Potato Salad** is not freezer friendly. Freezing the **Old-Fashioned Potato Salad** can make the potatoes too mushy, thus making it undesirable.

Frequently Asked Questions

Final Thoughts

There you have it – my family’s cherished **Old-Fashioned Potato Salad** recipe! It’s a simple, delicious, and versatile side dish that’s perfect for any occasion. Whether you’re serving it at a summer barbecue, packing it for a picnic, or enjoying it as a light lunch, this potato salad is sure to be a hit. It’s a testament to the fact that sometimes, the simplest recipes are the best. I hope you’ll give it a try and let me know what you think! If you love this **Old-Fashioned Potato Salad** recipe, be sure to check out my other salad recipes for more delicious inspiration.