Old Fashioned Potato Salad

Old-Fashioned Potato Salad

Origin and Region:
Old-Fashioned Potato Salad is a classic dish that has its roots in European cuisine, particularly German and American traditions. It is a popular side dish in many regions around the world, especially in the United States, where it is often served at picnics, barbecues, and family gatherings during the summer months.

Delight your taste buds with the timeless appeal of Old-Fashioned Potato Salad. This beloved dish features tender potatoes, crunchy vegetables, and creamy dressing, creating a flavorful and satisfying side that pairs perfectly with a variety of main courses. Whether enjoyed at a backyard barbecue, potluck dinner, or holiday feast, Old-Fashioned Potato Salad is sure to evoke feelings of nostalgia and comfort with each delicious bite.


For the Potato Salad:

  • 2 pounds potatoes (such as Russet or Yukon Gold), peeled and cubed
  • 4 hard-boiled eggs, chopped
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, finely diced
  • 1/4 cup dill pickles, finely diced
  • 2 tablespoons fresh parsley, chopped (optional)

For the Dressing:

  • 3/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sugar (optional)
  • Salt and pepper, to taste

Optional Toppings:

  • Paprika
  • Chopped green onions
  • Crumbled bacon
  • Pickle slices


  • Choose waxy potatoes like Russet or Yukon Gold, as they hold their shape well after boiling and provide a creamy texture to the salad.
  • Be careful not to overcook the potatoes to avoid them becoming mushy. They should be tender but still firm.
  • For extra flavor, consider adding ingredients like crispy bacon, chopped herbs, or grated cheese to the salad.
  • Allow the potato salad to chill in the refrigerator for at least an hour before serving to allow the flavors to meld together.


1. Cook the Potatoes:

  • Place the cubed potatoes in a large pot and cover with cold water.
  • Bring the water to a boil over medium-high heat, then reduce the heat to low and simmer for 10-15 minutes or until the potatoes are fork-tender.
  • Drain the potatoes and rinse them under cold water to stop the cooking process. Let them cool completely.

2. Prepare the Dressing:

  • In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar (if using), salt, and pepper until smooth and well combined.

3. Assemble the Salad:

  • In a large mixing bowl, combine the cooked and cooled potatoes, chopped hard-boiled eggs, diced celery, diced red onion, and diced dill pickles.
  • Pour the dressing over the potato mixture and gently toss until everything is evenly coated.
  • Taste and adjust the seasoning, adding more salt and pepper if needed.

4. Chill and Serve:

  • Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
  • Before serving, garnish with optional toppings such as paprika, chopped green onions, crumbled bacon, or pickle slices, if desired.
  • Serve chilled and enjoy!

Old-Fashioned Potato Salad is a timeless dish that offers a perfect balance of flavors and textures. The creamy potatoes, crunchy vegetables, and tangy dressing come together to create a harmonious blend of savory goodness. This classic side dish is versatile, comforting, and always a crowd-pleaser, making it a beloved favorite for any occasion.

Nutritional Information:
(Serving Size: 1/8 of the recipe, based on standard ingredients)

  • Calories: 250 kcal
  • Total Fat: 15g
  • Saturated Fat: 3g
  • Cholesterol: 95mg
  • Sodium: 350mg
  • Total Carbohydrates: 23g
  • Dietary Fiber: 2g
  • Sugars: 3g
  • Protein: 5g

(Note: Nutritional information may vary depending on specific ingredients and portion sizes.)

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