Old Fashioned Potato Salad Recipe

Old fashioned potato salad is one of those dishes that brings back memories of summer picnics, Sunday dinners, and family get-togethers. It’s the kind of recipe that gets passed down from generation to generation – not because it’s written in a cookbook, but because someone in the family always makes it and everyone loves it.

In our house, that person was my aunt. She brought her big bowl of potato salad to just about every gathering, and people would crowd around it before she even had a chance to put it on the table.

It wasn’t anything fancy. No special garnish, no unusual ingredients – just simple, classic potato salad the way it’s been made for years.

Now that I make it myself, I use the same mix of ingredients she did, plus a few small changes I’ve come to prefer. This version of old-fashioned potato salad is just the right balance of creamy and chunky, with a little crunch from celery and onion, and a slightly tangy dressing that ties it all together.

Whether you’re making it for a family cookout or a regular weeknight dinner, this recipe is a keeper!

Ingredients for Old-Fashioned Potato Salad

• 5 pounds Yukon Gold or Russet potatoes
• 2 cups Mayonnaise or Miracle Whip
• 1 cup Pickle Relish (sweet or dill)
• 2 tablespoons Yellow Mustard
• 1 tablespoon Apple Cider Vinegar
• 2 teaspoons Celery seeds
• 3 ribs of Celery, diced
• 1/2 cup Red or Sweet Onion, diced
• 5 hard-boiled Eggs
• Salt and black pepper, to taste

Optional Garnish

• 1 tablespoon chopped fresh dill
• 1/2 teaspoon paprika

Common Questions When Making Old Fashioned Potato Salad

1. What Kind of Potatoes Should You Use?

Both Yukon Gold and Russet potatoes work well in potato salad. Yukon Gold potatoes have a creamy texture but hold their shape nicely after boiling. That makes them a good choice if you want your potato salad to be a little chunky.

Russet potatoes, on the other hand, are starchier. They tend to break down more while cooking, which results in a smoother, creamier potato salad. If you like a softer texture, go with Russets. If you want a mix of tender and chunky, try Yukon Gold.

Either one will get the job done. Although you can use red potatoes for some potato salad, like my Dill Pickle Potato Salad, don’t use them in this recipe because they won’t soak up the dressing as well.

2. What’s the Best Mayonnaise to Use?

Use whatever kind of mayonnaise you already like. Some folks prefer Duke’s, others like Hellmann’s, and some choose Miracle Whip for a slightly sweeter taste.

If you’re cooking for someone with an egg allergy or who follows a vegan diet, a plant-based mayo works just fine too. Just make sure the one you use is one you like the flavor of, since it makes up a good portion of the Old Fashioned Potato Salad dressing.

3. Sweet or Dill Pickle Relish?

This one comes down to taste. Sweet pickle relish will give the salad a hint of sweetness, which some people enjoy. Dill relish gives it a more tangy flavor.

Most grocery stores stock dill relish in the same spot as sweet, so you can pick whichever you prefer. If you’ve made your own homemade relish from the garden, even better.

4. Do You Really Need Apple Cider Vinegar?

Yes, a tablespoon of apple cider vinegar makes a big difference. It gives the dressing a bit of tang, which helps balance the creamy mayo and the mustard. Just make sure it’s apple cider vinegar and not white vinegar. The flavor is different and much milder.

Old-Fashioned Potato Salad Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

Step 1: Prepare the Potatoes

Start by scrubbing the potatoes under cold water. If you’re using Yukon Gold potatoes, you can choose to leave the skin on or peel them. The skins are thin and won’t affect the texture too much.

If you’re using Russets, it’s better to peel them first. Their skin is thicker and doesn’t soften as much during cooking.

Cut the potatoes into chunks about 1/2 inch in size. Some people prefer to boil the potatoes whole and cut them later, but I find it easier to cut them first. It also helps them cook more evenly.

Step 2: Boil the Potatoes

Place the diced potatoes in a large pot. Cover them with cold water – enough to go about an inch above the top of the potatoes.

Turn the heat to high and bring the water to a boil. Once it’s boiling, add about 1/2 tablespoon of salt to the water.

Let the potatoes boil for 8–10 minutes, or until they’re tender when you poke them with a fork. Don’t overcook them or they’ll turn mushy.

Step 3: Make the Dressing

While the potatoes are boiling, mix up the old fashioned potato salad dressing in a medium size bowl.

Add the mayonnaise, pickle relish, mustard, apple cider vinegar, and celery seeds. Stir until everything is combined. Season it with salt and pepper to taste.

You can also add a pinch of paprika to the dressing if you want a little color and flavor.

Step 4: Prep the Mix-Ins

Dice the celery and onions into small pieces. Chop the hard-boiled eggs into bite-size bits. You can use a knife or an egg slicer for this.

If you’re using fresh dill for garnish, go ahead and chop that up now, too.

Step 5: Cool and Mix

Once the potatoes are tender, drain them in a colander and let them sit for about 5 minutes. This helps steam off some extra moisture.

After that, it is time to assemble the old fashioned potato salad. Start by moving the potatoes to a large mixing bowl. Add the diced celery, onions, chopped eggs, and half of the dressing. Gently fold everything together. Then add the rest of the dressing and mix again.

Taste it and adjust the salt and pepper if needed.

Step 6: Chill and Serve

Cover the bowl with a lid or some plastic wrap and place it in the fridge. Let it chill for at least 4 hours before serving. Overnight is even better as the flavors will blend together and taste more balanced the next day.

Before serving, you can sprinkle a little paprika and fresh dill over the top if you want.

If you’re taking it to a cookout or picnic, keep it in a cooler with ice packs. Don’t let it sit out for more than two hours, especially in the summer heat.

Old-fashioned potato salad is one of those dishes that never really goes out of style. Whether you’re making it for a holiday, a backyard barbecue, or just because you’re in the mood for something nostalgic, this recipe gets the job done.

It uses ingredients most people already have at home, and it doesn’t take much effort to pull together. The biggest key is giving it enough time in the fridge so the flavors can come together.

So the next time you need a go-to side dish, give this recipe a try. If you are looking for more summer side dish recipes, be sure to try my Caesar Pasta Salad Recipe!

Enjoy! Mary

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