Prep time: 10 mins | Cook time: 10 mins | Total time: 20 mins | Yield: 8 servings
This Old Fashioned Potato Salad is a simple, no-fuss salad recipe that is made with potatoes, mayonnaise, vinegar, mustard, celery, and eggs. I prefer this traditional mayonnaise-based potato salad. This is the same potato salad I love since I was little. It’s facile, quick, and delicious! You can store this potato salad in the fridge for up to 3 to 5 days. You can even keep this in the freezer. When ready to serve, thaw in the fridge overnight, then add a little more dressing for more flavor.
This potato salad is a staple at home. We also love to bring this salad to cookouts. It is a classic, no-frills, old-fashioned potato salad that has been tested by time!
Ingredients
1 medium (½ c.) onion, chopped
6 medium (2 lbs) potatoes, cut into bite-size chunks
1 tablespoon white vinegar
1 ½ c. mayo
1 tablespoon yellow mustard
2 medium (1 c.) stalks of celery, chopped
4 hard-cooked eggs, chopped
1 teaspoon salt
¼ teaspoon pepper
How to make Old Fashioned Potato Salad
Step 1: In a large pan, place the potatoes and cover them with water. Bring the water to a boil and cook the potatoes for about 10 minutes or until tender. Drain the potatoes when done.
Step 2: Place the mayo, vinegar, mustard, salt, and pepper in a large plastic bowl. Mix well, then add the potatoes, celery, and onion. Gently toss. Whisk in the eggs. Cover the plastic bowl and keep it in the fridge for at least 4 hours.
Step 3: Serve the salad after 4 hours of sitting in the fridge. Enjoy!
Notes:
Wrap the salad properly and chill in the fridge for up to 3 to 5 days.
To freeze, place the salad in an airtight freezer bag. Then, lay it flat and squeeze as much air as possible, making sure not to crush the potato.
Thaw the potato salad in the fridge overnight. Before serving, add a little more dressing for more flavor.
Nutritional Facts:
Amount Per Serving: Calories: 463 Kcl, Total Fat: 36g, Saturated Fat: 6g, Cholesterol: 91mg, Sodium: 587 mg, Fiber: 4g, Sugar: 2g, Protein: 6g
Ingredients
- 1 medium (½ c.) onion, chopped
- 6 medium (2 lbs) potatoes, cut into bite-size chunks
- 1 tablespoon white vinegar
- 1 ½ c. mayo
- 1 tablespoon yellow mustard
- 2 medium (1 c.) stalks of celery, chopped
- 4 hard-cooked eggs, chopped
- 1 teaspoon salt
- ¼ teaspoon pepper
Instructions
Step 1: In a large pan, place the potatoes and cover them with water. Bring the water to a boil and cook the potatoes for about 10 minutes or until tender. Drain the potatoes when done.
Step 2: Place the mayo, vinegar, mustard, salt, and pepper in a large plastic bowl. Mix well, then add the potatoes, celery, and onion. Gently toss. Whisk in the eggs. Cover the plastic bowl and keep it in the fridge for at least 4 hours.
Step 3: Serve the salad after 4 hours of sitting in the fridge. Enjoy!
Notes
Wrap the salad properly and chill in the fridge for up to 3 to 5 days. To freeze, place the salad in an airtight freezer bag. Then, lay it flat and squeeze as much air as possible, making sure not to crush the potato. Thaw the potato salad in the fridge overnight. Before serving, add a little more dressing for more flavor.
