Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
Today, I’m thrilled to share my Old Fashioned Potato Salad recipe, a dish that instantly takes me back to sunny Sunday afternoons in my grandmother’s garden. The smell of boiled potatoes, a hint of tangy mustard, and the creamy embrace of homemade mayonnaise always remind me that food isn’t just nourishment it’s love on a plate. This recipe has been in my family for generations, and it’s a perfect example of a dish that brings people together around the table.
Whether you’re planning a picnic, a family BBQ, or simply want a comforting side for dinner, this Old Fashioned Potato Salad is exactly what you need. I’ll walk you through every step, share little kitchen secrets, and even give you tips for storing and reheating it.
Why I Love Making This Recipe
There’s something incredibly satisfying about making a classic potato salad from scratch. It’s simple, yet comforting, and it never fails to bring smiles. Every time I prepare this, I think of my grandmother peeling potatoes and telling stories about her childhood while I stirred the creamy dressing.
The beauty of this Old Fashioned Potato Salad is its versatility it’s hearty enough to stand alone, but it also pairs beautifully with grilled meats, roasted vegetables, or even a simple sandwich. The creamy texture combined with a slight tanginess and the crunch of fresh celery and onion makes each bite a delightful balance of flavors.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for this classic salad:
- 1.5 kg (about 3 lbs) waxy potatoes, peeled and cut into chunks
- 4 large eggs
- 1 cup (240 ml) mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons white vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- 3 celery stalks, finely chopped
- 1 small red onion, finely diced
- 2 tablespoons chopped fresh parsley
- Optional: 1/2 teaspoon smoked paprika for garnish
Little Kitchen Secrets:
- Use waxy potatoes like Yukon Gold or red potatoes they hold their shape after boiling.
- Let the potatoes cool slightly before mixing with the dressing to prevent it from becoming too runny.
- For a little extra creaminess, gently mash a few potato chunks before folding in the dressing.
How I Make It, Step by Step
- Boil the potatoes: Place the peeled and chopped potatoes in a large pot of salted water. Bring to a boil, then reduce heat and simmer for 12–15 minutes, until tender but not mushy. Drain and let them cool slightly.
- Cook the eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, turn off heat, and let sit for 10–12 minutes. Drain, cool in ice water, peel, and chop.
- Prepare the dressing: In a large bowl, combine mayonnaise, Dijon mustard, white vinegar, sugar, salt, and pepper. Whisk until smooth and creamy.
- Combine ingredients: Gently fold in the cooled potatoes, chopped eggs, celery, and onion. Mix until everything is evenly coated with the dressing.
- Add fresh herbs: Fold in the parsley for a burst of freshness. Taste and adjust seasoning if needed.
- Chill before serving: Cover and refrigerate for at least 1 hour to let the flavors meld beautifully.
How I Serve It at Home
I love serving my Old Fashioned Potato Salad chilled, straight from the fridge, with a sprinkle of smoked paprika on top. It looks inviting and adds a subtle smoky flavor.
For family dinners, I often serve it alongside roasted chicken, grilled sausages, or a colorful vegetable platter. During summer BBQs, it’s a crowd favorite friends often sneak extra servings when they think I’m not looking!
Storage, Reheating & Make-Ahead Tips
- Storage: Keep your potato salad in an airtight container in the fridge for up to 3 days.
- Make-ahead: You can prepare the salad a day in advance. Just fold in fresh herbs right before serving to keep the flavors vibrant.
- Reheating: Potato salad is best served cold, but if you prefer it slightly warm, let it sit at room temperature for 15–20 minutes before serving.
100-Word Short Version
My Old Fashioned Potato Salad is creamy, tangy, and full of comforting flavors. I start by boiling waxy potatoes and hard-cooking eggs, then mix them with a homemade dressing of mayonnaise, Dijon mustard, vinegar, sugar, and seasoning. Celery, red onion, and fresh parsley add crunch and freshness. Chill the salad for at least an hour, then serve as a perfect side for BBQs, family dinners, or picnics. It’s simple, classic, and always a crowd-pleaser. Making this recipe brings back memories of my grandmother’s kitchen, proving that food is not just nourishment it’s love and memories shared.
Recipe Card Section
⏱️ Time
Prep: 15 min | Cook: 25 min | Chill: 1 hr | Total: 1 hr 40 min
🛒 Ingredients
- 1.5 kg waxy potatoes, peeled and chopped
- 4 large eggs
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp white vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 celery stalks, chopped
- 1 small red onion, diced
- 2 tbsp fresh parsley, chopped
- Optional: 1/2 tsp smoked paprika
👩🍳 Instructions
- Boil potatoes until tender, drain and cool.
- Cook eggs, peel, and chop.
- Whisk together mayonnaise, mustard, vinegar, sugar, salt, and pepper.
- Fold in potatoes, eggs, celery, and onion.
- Mix in parsley, taste, and adjust seasoning.
- Chill for at least 1 hour before serving.
📝 Notes
- Use waxy potatoes to keep chunks firm.
- Fold gently to avoid mashing the potatoes.
- Add herbs last for maximum freshness.
- Can be made a day ahead; store in an airtight container.
🍽️ Nutrition (per serving, approx.)
Calories: 280 🍴 | Fat: 18 g 🧈 | Saturated Fat: 3 g | Carbs: 24 g 🥔 | Protein: 6 g 🍳 | Fiber: 2 g 🌿 | Sugar: 2 g | Sodium: 250 mg
Old Fashioned Potato Salad
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 1 hr 40 mins
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: British
- Diet: Vegetarian
Description
My Old Fashioned Potato Salad is creamy, tangy, and full of comforting flavors. Made with boiled waxy potatoes, hard-cooked eggs, celery, red onion, and a homemade dressing of mayonnaise, Dijon mustard, and vinegar, this classic side is perfect for family dinners, BBQs, and picnics. Chill before serving for best results.
Ingredients
- 1.5 kg waxy potatoes, peeled and chopped
- 4 large eggs
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp white vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 celery stalks, chopped
- 1 small red onion, diced
- 2 tbsp fresh parsley, chopped
- Optional: 1/2 tsp smoked paprika
Instructions
- Boil potatoes until tender, drain and cool.
- Cook eggs, peel, and chop.
- Whisk together mayonnaise, mustard, vinegar, sugar, salt, and pepper.
- Fold in potatoes, eggs, celery, and onion.
- Mix in parsley, taste, and adjust seasoning.
- Chill for at least 1 hour before serving.
Notes
Use waxy potatoes to keep chunks firm. Fold gently to avoid mashing the potatoes. Add herbs last for maximum freshness. Can be made a day ahead; store in an airtight container.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2
- Sodium: 250
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 2
- Protein: 6
- Cholesterol: 90
Conclusion
This Old Fashioned Potato Salad is more than a side dish it’s a story on a plate. Every bite takes me back to my grandmother’s kitchen, reminding me that the best meals are those made with love and shared with family. I hope this recipe brings as much joy to your table as it does to mine. Cooking is about making memories, and with this potato salad, you’re serving up comfort, nostalgia, and happiness in every bite.