Old Fashioned Potato Salad
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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.
Why you’ll love this recipe
- Easy ingredients: Nothing fancy, just tried-and-true pantry staples.
- Classic flavor: Tangy, creamy, and just the right amount of sweetness.
- Make-ahead friendly: Even better after some time in the fridge.
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).
To Test for Fork-Tender:
Pierce a potato chunk with a fork—it should go through with slight resistance. If it crumbles or falls apart, it’s overcooked. If it’s hard to pierce, cook a bit longer.
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.
Tips for the Best Potato Salad
- Start potatoes in cold water for even cooking.
- Boil until just fork-tender, not mushy.
- Let potatoes cool a bit before mixing — warm potatoes absorb dressing well, but too hot and they’ll make it greasy.
- Stir gently to avoid breaking up the potatoes too much.
- Chill for at least 2 hours so flavors can meld.
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
Old Fashioned Potato Salad
Ingredients
- 3 pounds potatoes, peeled and chopped into bite-sized chunks (russet or yukon gold)
- 1 ⅓ cups mayonnaise
- ½ cup sweet relish
- ½ tablespoon yellow mustard
- ½ teaspoon salt, or to taste
- ¼ teaspoon pepper, or to taste
- 4 large hard boiled eggs, peeled and chopped
- 3 stalks celery, diced
- ½ medium sweet onion, diced
Instructions
- Add potatoes to a large pot and cover with cold water. Bring to a boil over high heat.3 pounds potatoes
- Once boiling, salt the water (if desired) and reduce the heat to medium. Simmer, stirring occasionally, until the potatoes are fork-tender but not falling apart (about 8-10 minutes).
- Strain the potatoes and set aside for 10-15 minutes to cool slightly (potatoes should still be warm).
- Stir well to combine the mayonnaise, relish, mustard, salt, and pepper in a large bowl.1 ⅓ cups mayonnaise, ½ cup sweet relish, ½ tablespoon yellow mustard, ½ teaspoon salt, ¼ teaspoon pepper
- Add the potatoes, eggs, celery, and onion. Gently stir to combine.4 large hard boiled eggs, 3 stalks celery, ½ medium sweet onion
- Cover and refrigerate for at least 2 hours before serving (4+ hours is ideal).
Notes
Nutrition
Did You Make This Recipe?
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Originally published 6/11/18. Updated 1/31/26 with new photos and improved recipe.
Looks So Yummy!
That looks amazing!!
This is my kind of potato salad … simple and classic. Thanks for the great recipe!
Can you believe I’ve never made potato salad? You make it look so easy but I’ve been putting it off because I thought it was hard. Maybe this summer I’ll try it.
Sounds like its making a comeback, thanks for sharing!
(Old Fashioned Potato Salad) My older brother makes the best potato salad in the whole world. He puts other peoples to shame. I am thinking about marketing it to the public over a web-site. It is my Mothers family recipe, she would be so proud of him. 🙂
Thank you for sharing this recipe this looks delicious. I love potatoe salad.
There is nothing like potato salad at a bbq. I don’t think I have ever made it though. I may need to change that today as now I crave potato salad!
I love that you can make two dishes at once with the potato and pasta salads. This recipe looks delicious, I love eggs in potato salads!
Going with the old-fashioned recipes is exactly what makes a dish so delicious! I love how easy and perfect your potato salad is! I can’t wait to try it!