Old-Fashioned Potato Salad

Old-fashioned potato salad made with tender yellow potatoes, chopped eggs, crisp celery, and finely diced onion in a rich, creamy dressing. The egg yolks blend into the mixture for depth of flavor, balanced by fresh crunch and a mild onion bite. Finished with sliced eggs and a light paprika garnish, this farmhouse-style classic is a structured, flavorful side dish for sandwich suppers and gatherings.

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

Select firm yellow potatoes: Avoid soft spots or damaged skins, as compromised potatoes absorb excess water during boiling and weaken the salad’s structure.
Do not overcook: Potatoes should be tender but not breaking apart; overcooking will cause the salad to become dense once mixed.
Balance texture intentionally: Halved and sliced celery provides controlled crunch, while finely diced onion distributes evenly without overpowering the dressing.
Allow adequate chilling time: The dressing thickens as it rests; evaluate texture only after refrigeration before deciding to add more mayonnaise.
Storage: Keep covered and refrigerated up to 3 days. Stir before serving to redistribute dressing.

Nutrition