Old-Fashioned Potato Salad – Creamy, Tangy, and Comforting

There’s just something deeply nostalgic about Old-Fashioned Potato Salad.

It’s the dish that showed up at every summer cookout, potluck, and family picnic when I was growing up.

Creamy mayo, tender chunks of potatoes, a touch of tangy mustard, and bits of hard-boiled egg—this recipe takes me straight back to my grandma’s kitchen table.

And the best part? It’s still just as satisfying today.

Why You’ll Love This Recipe

Simple ingredients, big comfort – Just like Grandma used to make.

Creamy and tangy – Balanced flavor from mayo, vinegar, and mustard.

Perfect texture – Soft potatoes, crunchy celery, and tender egg.

Make-ahead friendly – Gets better as it chills in the fridge.

Great for gatherings – Feeds a crowd and always disappears fast.

Nostalgic and reliable – A time-tested classic that never goes out of style.

What You’ll Need (Ingredient Highlights)

Potatoes – Yukon gold or any medium potato works great.

Cooked just until tender and cut into bite-sized chunks.

Mayonnaise – The creamy base that ties it all together.

White vinegar – Adds a slight tang and cuts through the richness.

Yellow mustard – For that classic color and a touch of zing.

Salt and pepper – Simple seasoning that balances the flavors.

Celery – Adds crunch and freshness to every bite.

Onion – Brings a savory bite to the creamy mixture.

Hard-boiled eggs – Chopped and folded in for richness and texture.

Pro Tips Before You Start

Use waxy potatoes – They hold their shape better after cooking.

Don’t overcook – Potatoes should be fork-tender but not mushy.

Chill thoroughly – The salad tastes best after several hours in the fridge.

Use full-fat mayo – For that rich, creamy texture that coats everything beautifully.

Chop ingredients evenly – Uniform pieces mean balanced flavor in every bite.

How to Make Old-Fashioned Potato Salad

Step 1: Boil the Potatoes

Place chopped potatoes into a large saucepan and cover with cold water.

Bring to a boil over medium-high heat and cook for about 10 minutes or until fork-tender.

Drain and set aside to cool slightly.

Step 2: Make the Dressing

In a large mixing bowl, whisk together the mayonnaise, white vinegar, yellow mustard, salt, and pepper until smooth and creamy.

Step 3: Combine Everything

Add the warm potatoes to the dressing along with the chopped celery and onion.

Gently fold everything together until the potatoes are evenly coated.

Step 4: Add the Eggs

Stir in the chopped hard-boiled eggs.

Fold gently to keep them in chunks, not mush.

Cover the bowl and refrigerate the salad for at least 4 hours.

Step 5: Serve Chilled

Once chilled, give the salad a gentle toss and serve cold.

It’s even better the next day!

What to Serve It With

Grilled burgers or hot dogs – The ultimate BBQ pairing.

Fried chicken – A classic southern combo.

Smoked ribs or brisket – Creamy salad balances bold meat flavors.

Baked beans – Double comfort on one plate.

Pickles or coleslaw – Add a crunchy, tangy contrast.

Variations / Substitutions

Use Greek yogurt – Replace part of the mayo for a lighter twist.

Add pickles – Chopped dill pickles or relish add extra zing.

Mix in herbs – Try fresh dill or parsley for a herby kick.

Spicy version – Add a pinch of cayenne or a dash of hot sauce.

Try red potatoes – No need to peel and they hold shape beautifully.

Storage & Leftovers

Fridge – Store tightly covered in the fridge for up to 5 days.

Do not freeze – The mayo base will separate and become watery.

Make ahead – Prepare the day before and refrigerate overnight for best flavor.

Stir before serving – Give it a quick mix if it’s been sitting to refresh the texture.

FAQs

Can I make this potato salad a day ahead?
Yes, it actually tastes better the next day after the flavors meld.

Should I peel the potatoes first?
You can, but it’s not required—just scrub them well if leaving the skin on.

What type of mayo is best?
Full-fat regular mayonnaise gives the best texture and flavor.

Can I use red onions instead of white?
Yes! Red onions work great and add a little color.

How do I avoid soggy salad?
Be sure to drain potatoes well and cool slightly before mixing with the dressing.

What kind of potatoes work best?
Yukon gold or red potatoes are ideal for holding shape and texture.

Can I leave out the eggs?
Sure—you’ll lose some richness, but the salad still works without them.

Final Thoughts

This Old-Fashioned Potato Salad brings back the best kind of memories—family dinners, summer cookouts, and backyard laughter.

It’s simple, dependable, and made with ingredients you already have.

Every time I make it, I feel like I’m passing down something timeless.

I hope you enjoy it just as much as my family has for years.