Grandma’s Old-Fashioned Potato Salad recipe is a timeless recipe I know you’re going to love. It’s a traditional potato salad recipe that’s been a favorite in our family for ages. It has that perfect balance of creaminess with a hint of tang from the mustard and the satisfying crunch of celery. And while the ingredients may be basic, this simple potato salad recipe is packed with flavor. Our summer parties and family gatherings are never complete without a big chilled bowl of this potato salad. If you’re looking for a potato salad like your Grandma used to make, give this a try.
Total Time: 2 hours 50 minutes | Yield: 12 Servings
Dive into a bowl of nostalgia with this classic, old-fashioned potato salad recipe, featuring creamy mayo, tangy mustard, hard boiled eggs, and crunchy celery. Perfect for picnics, BBQs, or simply savoring a taste of tradition.
Ingredients
- 3 pounds of potatoes, peeled, cooked, and coarsely chopped *(see note below about cooking the potatoes)
- 4 eggs, hard boiled
- 1 medium onion, finely diced
- 3 ribs celery, finely diced (or sliced if you prefer)
- 1/4 cup finely diced bread and butter or sweet pickles
- 2 tablespoons pickle juice
- 3/4 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 – 2 teaspoons all-purpose seasoning (like Morton’s Nature Seasons, Lawry’s, or Old Bay), use more or less to taste
- 2 teaspoons salt, use more or less to taste
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon paprika
Instructions
- Add the cooked and chopped potatoes to a mixing bowl to cool.
- In a separate mixing bowl, use a fork or potato masher to smash 3 of the 4 hard-boiled eggs. Set the 4th egg aside.
- Add the remaining ingredients to the smashed eggs. Stir to thoroughly combine the dressing.
- When the potatoes are cool, but still slightly warm, gently fold them into the dressing. Taste and adjust the seasonings to suit your taste. Transfer the mixture to a clean serving bowl.
- Slice the remaining egg and lay the slices across the potato salad as a decorative garnish. Sprinkle with paprika.
- Chill for 2-3 hours before serving.
- Store the potato salad in the refrigerator for up to 3 days.
Notes
There are two methods I prefer to cook the potatoes for potato salad. The first method is to peel and dice the potatoes, then boil them in salted water until they are almost fork-tender. Once cooked, drain the water and cool the potatoes until they are just warm before adding to the recipe. The second method is to boil the potatoes with their skins on, then wait until they are cool enough to handle before peeling and chopping them.
As to the size of the chopped potato chunks, you can chop them into whatever size you prefer. Just try to make the chunks roughly the same size.
Prep Time: 30 minutes ; Chill Time: 2 hours ; Cook Time: 20 minutes
