Old-Fashioned Potato Salad | A Mind „Full” Mom

Simple is best when it comes to recipes like this Old-Fashioned Potato Salad! Made with mayonnaise, eggs, and potatoes, this classic potato salad is just like Grandma’s! It is a must-make for potlucks, picnics and BBQs.

I love Ranch Potato Salad and Italian Potato Salad. But when it comes to mayonnaise-based potato salads, I only want my Papa’s version!
That’s right, this is another recipe inspired by my Papa’s recipe! Just like his recipes for 5-Ingredient Crockpot Pot Roast, Old-Fashioned Chicken Pot Pie, and Famous Baked Beans, this Old-Fashioned Potato Salad is simple, comforting, and delicious!
My Papa claimed his recipe for Potato Salad came from a jar of Hellmann’s Mayonnaise circa 1930. Made with mayonnaise (and ONLY Hellmann’s mayonnaise in my Papa’s opinion), celery, onions, and russet potatoes, this potato salad is creamy with a bit of crunch, and perfectly flavored. It is the BEST potato salad recipe ever!
Ingredients for Classic Potato Salad


- Potatoes: My Papa always used russet potatoes because they were affordable and easy to find. Either russet or Yukon gold potatoes work well. If you only have red potatoes, I would suggest trying my Bacon Ranch Potato Salad.
- Mayonnaise: While my Papa would have told you Hellmann’s mayonnaise was a must for this recipe, you can use any brand of mayonnaise, even light mayonnaise, to make this potato salad. But I beg you, don’t use Miracle Whip–the flavor is just not the same.
- For Flavor: White vinegar for tang and salt and pepper for flavor. Simple!
- For Crunch: A bit of diced yellow onion and celery.
- Hard-Boiled Eggs: It is classic to add diced hard-boiled egg to old-fashioned potato salad. Use my Instant Hard-Boiled Eggs for perfect results.
How to Make Old-Fashioned Potato Salad
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Cook Potatoes Until Fork-Tender
Start this recipe by placing peeled, cubed potatoes in a saucepan and cover with cold water. Don’t be tempted to speed up the process by starting in warm water, as this will cause the potatoes to cook unevenly. Bring the water to a boil and simmer until the potatoes are just fork-tender. If you overcook the potatoes, they will fall-apart and be more suitable for mashed potatoes.


Make Potato Salad Dressing
It is important to mix the dressing together before adding the potatoes so that everything is evenly combined and well seasoned. The dressing is as easy as mixing together mayonnaise, vinegar, and salt together.


Fold in Eggs and Potatoes
Fold in the chopped hard boiled eggs, diced celery, and minced onion into the dressing and then GENTLY fold in the potatoes. This order will ensure the potatoes don’t fall apart once mixed into the dressing.


Chill Before Serving
In order for the potato salad to have the best flavor, it is best to chill potato salad for at least 4 hours (overnight is best) prior to serving. This will allow the potatoes to absorb the flavor of the mayonnaise-based dressing.


Speed It up
This Old-Fashioned Potato Salad is a really simple recipe. But to make it even easier, use my recipe for Instant Pot Potato Salad. It is made with the same classic ingredients, but cooks the potatoes and eggs together, making this dish that much easier.
More Picnic-Worthy Salad Recipes
If you gave this recipe a try, I would appreciate for you to leave a review and comment below.


Potato Salad
Simple is best when it comes to recipes like this Old-Fashioned Potato Salad! Made with mayonnaise, eggs, and potatoes, this classic potato salad is just like Grandma’s! It is a must-make for potlucks, picnics and BBQs.
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Servings: 10
Calories: 242kcal
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Instructions
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Cook Potatoes. Place cubed potatoes and 2 teaspoons of kosher salt in a large saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, reduce the heat and simmer until potatoes are tender, about 10 minutes. Drain and cool slightly.
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Make Dressing for Potato Salad. In a large mixing bowl, whisk together 1 cup of mayonnaise, with 1 tablespoon white vinegar, and 1 ½ teaspoons of salt.
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Fold in Celery, Onions, Eggs, and Potatoes. Fold in the chopped hard boiled eggs, diced celery, and minced onion. Gently fold the slightly cooled potatoes into the mayonnaise mixture.
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Chill and Serve. Cover the dish and chill for at least 4 hours prior to serving. Serve cold with a sprinkle of pepper and minced parsley if desired.
Notes
Potatoes: Feel free to replace the russet potatoes with Yukon gold potatoes. I don’t recommend red potatoes for this recipe.
Mayonnaise: For the best flavor, use full-fat or reduced-fat mayo, not fat-free mayo or Miracle Whip.
Nutrition
Calories: 242kcal | Carbohydrates: 17g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 47mg | Sodium: 512mg | Potassium: 414mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg
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