Old-Fashioned Potato Salad

A classic creamy potato salad with a rich, satisfying texture and the kind of homemade flavor that belongs at every picnic, cookout, and holiday table.

Course Side Dishes

Cuisine American

Prep Time 15

Total Time 40

Servings servings

Calories 457kcal

Author Diane Gail

Ingredients

2 1/2 pounds yellow potatoes
6 hard-boiled eggs peeled
1 1/2 cups mayonnaise
3/4 cups halved and sliced celery
1/3 cup finely diced onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
smoked paprika garnish (optional)

US Customary - Metric

Instructions

Place whole yellow potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil, reduce slightly, and cook 20–30 minutes until a knife slides in easily without resistance. Drain and cool completely.
Remove skins and cut potatoes into 1-inch cubes. Transfer to a large mixing bowl.
Chop four of the hard-cooked eggs into small pieces and add to the bowl.
Add mayonnaise, sliced celery, diced onion, salt, and black pepper.
Fold until evenly coated, allowing some egg yolk and potato edges to lightly blend into the dressing while keeping visible chunks intact.
Cover and refrigerate 1–2 hours to set. Stir and add additional mayonnaise only if the salad appears dry.
Slice remaining eggs and arrange on top. Sprinkle lightly with smoked paprika if using, then serve.

Notes

Use firm yellow potatoes for the best texture. Avoid potatoes with soft spots or damaged skins.
Cook the potatoes just until fork-tender to help them hold their shape after mixing.
Slice the celery and finely dice the onion for a balanced texture in every bite.
Refrigerate the potato salad before serving to allow the dressing to thicken and the flavors to develop.
Store covered in the refrigerator for up to 3 days.

Nutrition