Old-Fashioned Potato Salad

Ingredients

  • 6 medium potatoes (Yukon gold or russet), peeled and cubed
  • 3 large eggs
  • 1 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon apple cider vinegar
  • Salt and black pepper to taste
  • Paprika for garnish (optional)
  • Fresh parsley (optional, for garnish)

Instructions

  1. Cook the Potatoes:
    Place cubed potatoes in a large pot of salted water. Bring to a boil and cook for 10–12 minutes, or until tender. Drain and let cool.
  2. Boil the Eggs:
    In a small pot, cover eggs with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove and place in cold water. Peel and chop.
  3. Make the Dressing:
    In a large bowl, combine mayonnaise, mustard, relish, vinegar, salt, and pepper. Mix well.
  4. Assemble the Salad:
    Add cooled potatoes, chopped eggs, celery, and onion to the dressing. Gently stir to combine, making sure everything is coated evenly.
  5. Chill and Serve:
    Cover and refrigerate for at least 1 hour to let flavors meld. Garnish with paprika and parsley before serving if desired.

Let me know if you want a variation like southern-style, with bacon, or no mayo!

Leave a Comment