Old-Fashioned Creamy Potato Salad — Overview

A simple, reliable potato salad with tender potatoes, hard‑boiled eggs, crunchy celery, and a tangy mayo-mustard dressing. Make ahead to let flavors meld; it improves after a few hours in the fridge.

• Yield: 6–8 servings
• Total time: 1 hour (active 25 minutes, chilling 35 minutes)
• Best potatoes: Yukon Gold or red potatoes for a creamy texture that holds shape

Ingredients

• 2 lb (900 g) Yukon Gold or red potatoes, scrubbed and cut into 1–1½ inch pieces
• 4 large eggs
• 1 cup (240 g) mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp yellow mustard (optional, for brighter color and tang)
• 2 tbsp apple cider vinegar or white vinegar
• 1 tsp granulated sugar
• 1 tsp kosher salt, plus more to taste
• ½ tsp freshly ground black pepper
• 3 stalks celery, finely diced
• 3 tbsp red onion or scallion, finely chopped (adjust to taste)
• 2–3 tbsp dill pickles or sweet pickles, finely chopped (optional)
• 2 tbsp chopped fresh dill or parsley
• Paprika, for garnish
• 2–3 slices cooked bacon, chopped (optional)

Equipment

• Large pot for boiling potatoes
• Small saucepan for eggs (or another pot)
• Large bowl
• Ice bath (bowl with ice and water)
• Strainer/colander
• Rubber spatula or large spoon

Instructions

1. Cook the potatoes

1. Place the cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tsp salt.
2. Bring to a simmer over medium-high heat, then reduce to a gentle simmer. Cook until potatoes are tender when pierced with a fork, about 12–15 minutes depending on size.
3. Drain potatoes in a colander and let sit for a minute to steam off excess moisture. If you want slightly crisp edges, return potatoes to the still-warm pot for 1 minute to dry.

2. Hard‑boil the eggs

1. Place eggs in a small saucepan and cover with cold water by about 1 inch. Bring to a boil over medium-high heat.
2. Once boiling, remove from heat, cover, and let stand 10–12 minutes.
3. Transfer eggs to an ice bath to cool quickly, then peel and chop coarsely.

3. Make the dressing

1. In a large bowl, whisk together 1 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp vinegar, 1 tsp sugar, ½ tsp black pepper, and 1 tsp salt.
2. Taste and adjust vinegar, mustard, or salt as desired. The dressing should be tangy with a touch of sweetness.

4. Combine and season

1. Add the warm (not hot) potatoes to the dressing and gently fold to coat. Warm potatoes absorb flavor better.
2. Fold in chopped eggs, celery, onion or scallion, pickles (if using), and fresh herbs. Add chopped bacon if desired.
3. Check seasoning and add more salt, pepper, or a splash of vinegar if it needs brightness.

5. Chill and serve

1. Cover and refrigerate for at least 30–45 minutes to let flavors meld. This salad is best after 2–4 hours or even overnight.
2. Before serving, give it a gentle stir and sprinkle with paprika and additional herbs.

Tips for Success

• Start potatoes in cold water so they cook evenly from inside out; this prevents mushy outsides and firm centers.
• Don’t overcook potatoes — they should be tender but still hold shape. Overcooked potatoes become gluey.
• Warm potatoes + dressing = more flavor absorption. Add potatoes to the dressing while slightly warm for best results.
• If you prefer a chunkier salad, leave some potato pieces larger; for creamier, mash a few pieces in the dressing.
• To reduce onion bite, soak diced red onion in cold water for 5–10 minutes, then drain before adding.
• For a lighter version, substitute half the mayo with plain Greek yogurt or sour cream.

Variations

• Herb‑Bright: Increase fresh dill, add chopped chives and parsley, and omit bacon.
• Mustardy: Use 3 tbsp Dijon and 1 tbsp whole‑grain mustard for a punchier dressing.
• Bacon & Pickle: Add crispy bacon and dill pickles for sweet-salty contrast.
• Vinegar‑Forward German Style: Use less mayo and more apple cider vinegar and celery seed.

Make‑Ahead & Storage

• Make up to 2 days ahead. Refrigerate in an airtight container — flavors develop and deepen overnight.
• Keeps well for 3–4 days in the fridge. Discard if it develops off smells or slimy texture.
• If the salad dries out after chilling, stir in a tablespoon of mayo or a splash of milk to loosen.

Serving Suggestions

• Serve chilled or at cool room temperature.
• Great alongside grilled meats, fried chicken, or as part of a picnic spread with coleslaw and corn on the cob.
• Spoon onto lettuce leaves or use to top open‑face sandwiches for an easy lunch.

Final Notes

This classic potato salad is forgiving and adaptable. Adjust mustard, pickles, herbs, and texture to your preference — it’s a reliable crowd pleaser every time. Enjoy chilled, and remember it tastes even better after some time in the fridge.