Old-Fashioned Potato Salad
This classic Old-Fashioned Potato Salad combines creamy dressing, tender potatoes, and crunchy vegetables, making it a nostalgic favorite for gatherings and potlucks.
Ingredients
Main Ingredients
- 2 pounds red or Yukon gold potatoes
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 cup celery, chopped
- 1 cup onion, finely chopped
- 4 pieces hard-boiled eggs, chopped
- Salt, to taste
- Pepper, to taste
- ½ cup sweet pickle relish or diced dill pickles (optional) Add for sweetness if desired.
Instructions
Preparation
- Start by washing and scrubbing the potatoes thoroughly. Cut them into bite-sized cubes.
- Place the potato cubes into a pot of salted water and bring to a boil. Cook for about 15-20 minutes or until fork-tender.
- While the potatoes are cooling, fill another pot with water and carefully add the eggs. Bring to a boil and let simmer for 10-12 minutes, then plunge them into an ice bath.
Making the Salad
- In a large mixing bowl, blend mayonnaise, apple cider vinegar, and Dijon mustard until smooth.
- Add in the chopped celery and onion, mixing until combined.
- Carefully peel the cooled hard-boiled eggs and chop them into small pieces.
- Add the cooled potatoes and chopped eggs into the bowl of dressing and veggies. Gently fold everything together.
- Season with salt and pepper to taste. You can also stir in sweet pickle relish at this point if desired.
- Cover the bowl and let it chill in the refrigerator for at least one hour before serving.
Serving
- Stir gently before serving and adjust seasonings as necessary. Scoop into a serving dish and enjoy.
Notes
Store in an airtight container in the fridge for 3-5 days. Using a clean spoon when serving prevents contamination.