Old Fashioned Potato Salad

This old fashioned potato salad recipe is the kind of dish that shows up at every summer cookout, family picnic, or holiday table. It’s creamy, tangy, a little sweet, and packed with everything you want in a classic potato salad.

My family has been making this potato salad for decades, and it hits all the right notes. If you’re already a fan of my old fashioned macaroni salad, you’ll love this one just as much. Tender potatoes, crisp celery, chopped hard-boiled eggs, and a sweet, tangy dressing come together in the best way.

It’s a simple side dish, done right. No fancy techniques, just a little care and the right ingredients. Whether you’re new to homemade potato salad or you’ve made it a hundred times, this one belongs in your recipe box.

If you’re in the mood for something a little different, my red skin potato salad is another great option—it’s another favorite around here.

Potato Salad Ingredients

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

• Potatoes: Yukon Gold are great for holding shape and texture. Russets work too for a creamier, softer salad. Wash and peel potatoes before adding to the pot.
• Mayonnaise: Use full-fat mayo for the best texture and flavor.
• Sweet pickle relish: Adds tang and sweetness. You can sub finely chopped sweet pickles if needed.
• Yellow mustard: Just a touch gives that classic potato salad dressing flavor.
• Hard-boiled eggs: Adds richness and a little bite.
• Celery + onion: Crunchy and fresh. Use sweet onion or red onion if you prefer.

What are the Best Potatoes for Potato Salad?

Both Yukon Gold and Russet potatoes work well in potato salad recipes. Yukon Golds hold their shape but still turn creamy, while Russets are starchier and break down more for a softer texture. Waxy potatoes like red potatoes stay very firm and are great if you prefer a chunkier salad. Just be sure to cut them evenly and avoid overcooking for the best result.

How to Make Old Fashioned Potato Salad

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below. 

Boil potatoes: Place chopped potatoes in a pot, cover with cold water, bring to a boil, then simmer until fork-tender (about 8–10 minutes).

Drain and cool: Remove potatoes from the hot water and let them cool at room temperature for 10–15 minutes. They should still be warm when mixed with the dressing.

Make the dressing: In a large bowl, stir together mayo, sweet relish, mustard, salt, and pepper.

Combine: Add warm potatoes, chopped hard-boiled eggs, celery, and onion. Gently stir to coat everything.

Chill: Cover and refrigerate for at least 2 hours before serving (the longer the better).

Storage

• Fridge: Store in an airtight container for up to 3 days.
• Freezing: Not recommended—potatoes and mayo don’t freeze well.

Additions and variations

• Add dill for a bright, herby kick.
• Use chopped pickles instead of relish for bigger bites and texture.
• Swap the yellow mustard for Dijon or spicy brown for extra zing.
• Add chopped bacon for smoky flavor.
• Mix in chopped green onions for a milder onion flavor.

More Side Dishes for BBQ Spread

• Tricolor Pasta Salad
• Creamy Cucumber Dill Salad
• Caprese Pasta Salad
• Watergate Salad
• Greek Pasta Salad with Feta
• Summer Pasta Salad Recipes
• Broccoli Salad with Bacon and Cheese