Old-Fashioned Potato Salad
Just like Grandma used to make — creamy, tangy, and packed with tradition. Perfect for picnics, BBQs, or Sunday dinners.
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 4 hours
Total Time: ~4.5 hours
Servings: 6–8
🧾 Ingredients:
6 medium potatoes (about 2 lbs), peeled and cut into bite-size chunks
1½ cups mayonnaise
1 tbsp white vinegar
1 tbsp yellow mustard
1 tsp salt
¼ tsp black pepper
2 stalks celery, chopped (about 1 cup)
1 medium onion, chopped (about ½ cup)
4 hard-boiled eggs, peeled and chopped
👩🍳 Instructions:
1️⃣ Cook the Potatoes
Place potatoes in a large pot and cover with cold water.
Bring to a boil and cook for 10–12 minutes, or until fork-tender.
Drain and let cool slightly.
2️⃣ Prepare the Dressing
In a large mixing bowl, whisk together:
Mayonnaise
Vinegar
Mustard
Salt and pepper
3️⃣ Combine the Salad
Gently fold in the cooled potatoes, chopped celery, and onion.
Add the chopped eggs and mix carefully to avoid breaking up the potatoes too much.
4️⃣ Chill and Serve
Cover and refrigerate for at least 4 hours to let the flavors meld.
Stir gently before serving. Garnish with extra egg slices or paprika, if desired.