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Mama’s Old-Fashioned Potato Salad pinterest

Mama's Old-Fashioned Potato Salad

This classic potato salad represents the pinnacle of comfort food tradition, bringing together simple ingredients that create something far greater than the sum of their parts. Perfect for family gatherings, summer picnics, and holiday celebrations.
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Course: Side Dish
Cuisine: American, Southern
Keyword: Potato Salad, Old-Fashioned Potato Salad, Classic Potato Salad, Creamy Potato Salad
Prep Time: 20 minutes
Cook Time: 20 minutes
Chilling Time: 3 hours
Total Time: 3 hours 40 minutes
Servings: 8 servings
Calories: 285kcal

Equipment

  • Large Pot
  • Mixing bowls
  • Colander

Ingredients

  • 3 pounds Russet potatoes Yukon Gold works beautifully for a buttery texture
  • 1 cup mayonnaise Duke's or Hellmann's preferred for authenticity
  • 2 tablespoons yellow mustard Dijon can substitute for a more sophisticated flavor
  • 1 cup celery finely chopped, providing essential crunch
  • 1/2 cup sweet onion finely diced, Vidalia offers the perfect sweetness
  • 4 hard-boiled eggs peeled and chopped
  • 2 tablespoons apple cider vinegar white vinegar works in a pinch
  • 1 tablespoon sugar balances acidity perfectly
  • 1/4 cup sweet pickle relish dill relish offers a tangier alternative
  • 1 teaspoon celery seed
  • salt and freshly ground black pepper to taste
  • paprika for garnish, smoked paprika adds a modern twist

Instructions

  • Peel the potatoes and cut them into uniform 3/4-inch cubes. Place them in a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt to the water.
  • Bring the potatoes to a boil over medium-high heat, then reduce to a simmer. Cook until fork-tender but not mushy, approximately 8-10 minutes.
  • Drain the potatoes thoroughly in a colander. Transfer to a large bowl and sprinkle with apple cider vinegar while still warm.
  • In a separate bowl, whisk together the mayonnaise, mustard, sugar, celery seed, salt, and pepper until smooth and well combined.
  • Once potatoes have cooled to room temperature (about 15-20 minutes), gently fold in the celery, onion, pickle relish, and chopped eggs.
  • Pour the dressing over the mixture and fold everything together with a rubber spatula, being careful not to mash the potatoes.
  • Cover the bowl with plastic wrap and refrigerate for at least 3 hours, though overnight delivers superior flavor development.
  • Before serving, taste and adjust seasonings as needed. Sprinkle with paprika for that classic finished look.

Notes

Adding apple cider vinegar to warm potatoes is crucial for flavor development. For food safety, never leave potato salad at room temperature for more than 2 hours (1 hour in temperatures above 90°F). For best results, make this salad the day before serving to allow flavors to fully develop.

Nutrition

Calories: 285kcal | Carbohydrates: 25g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 85mg | Sodium: 390mg | Fiber: 2g | Sugar: 4g
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