My Favorite Old-Fashioned Potato Salad
This is my classic potato salad recipe. It is the one I always bring to a BBQ. I learned it from my own grandma. She called it her “Sunday Best” salad.
It is a creamy potato salad with egg. The dressing is what makes it special. It has a little zip from pickle juice. Doesn’t that smell amazing when you mix it? I think every family needs a good potato salad recipe. It connects us to picnics and people we love.
The Secret is in the Spuds
For this Yukon Gold potato salad, I leave the skins on. It adds color and good bits of fiber. *Fun fact*: The skins hold lots of nutrients! I cut them small so they cook fast.
Here is my mini-anecdote. Once, I salted the cooking water. The potatoes got a bit mushy. Now I never add salt until the dressing goes in. It makes a big difference. Do you peel your potatoes or keep the skins on?
Making the Magic Dressing
Let’s talk potato salad dressing. It is more than just mayo. The Worcestershire sauce adds a deep, savory note. The pickle juice makes it bright. I mix it all in a little bowl first.
I make this dressing while the potatoes boil. This lets the flavors get to know each other. A good dressing matters. It turns simple ingredients into a dish people remember. I still laugh at how my grandson licks the spoon.
Putting It All Together
After draining the hot potatoes, I add a splash of vinegar. This little step is important. It gives them a nice tang right from the start. Then I let them cool a bit.
Next, I add the chopped pickles, celery, onion, and eggs. Finally, I pour that creamy dressing over everything. I fold it all together gently. What is your must-have add-in for potato salad? I love hearing new ideas.
A Salad That Gets Better With Friends
This is the perfect make ahead potato salad. Why? Because it is a potato salad for potluck. Making it an hour early lets the flavors melt together. The potatoes soak up all that delicious dressing.
You can serve it slightly warm or chilled. I always sprinkle a little paprika on top for color. This matters because food should be a joy to look at, too. It says someone cared. Will you be trying this for your next family gathering?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold potatoes, diced | 2 pounds | |
| Eggs | 3 | |
| White vinegar | 1 tablespoon | For tossing with potatoes |
| Dill pickles, chopped | 1/2 cup | |
| Celery, chopped | 2 sticks | |
| Red onion, chopped small | 1/4 cup | |
| Paprika | To taste | Optional, for garnish |
| Dressing | ||
| Mayo | 3/4 cup | |
| Celery salt | 1/2 teaspoon | |
| Worcestershire sauce | 1 teaspoon | Optional but recommended |
| Dijon mustard | 1 teaspoon | |
| White vinegar | 1 teaspoon | |
| Pickle juice | 1 tablespoon | |
| Fresh parsley, chopped | 1 tablespoon | |
| Pepper | To taste | |
Instructions
Step 1: Boil your diced Yukon Gold potatoes until tender. I listen for a gentle boil. Doesn’t that smell amazing? (Don’t salt the water now—it makes the potatoes mushy.) This is the start of a perfect creamy potato salad.
Step 2: Hard boil three eggs in another pot. I set a timer for 10 minutes. Cool them under cold water right away. This potato salad with egg is an old-fashioned favorite for good reason.
Step 3: Mix the potato salad dressing in a bowl. Combine mayo, mustard, and that tasty pickle juice. Whisk it smooth and pop it in the fridge. This dressing makes any classic potato salad recipe sing.
Step 4: Drain the warm potatoes and drizzle with vinegar. Toss them gently and let them cool. I stir them a few times as they sit. This step is the secret to the best potato salad for a potluck.
Step 5: Chop your pickles, celery, onion, and peeled eggs. Add everything to the big bowl with the cooled potatoes. Pour your creamy dressing over it all and mix. Do you like your potato salad warm or chilled? Share below!
Creative Twists
Add crispy bacon bits for a smoky crunch. Swap mayo for Greek yogurt for a tangy bite. Mix in a spoonful of sweet relish for kids. Which one would you try first? Comment below!Serving & Pairing Ideas
This make ahead potato salad is perfect for a BBQ. Serve it alongside juicy burgers or grilled chicken. For a pretty plate, sprinkle on extra paprika and parsley. This Yukon Gold potato salad is a real crowd-pleaser. Which would you choose tonight?
Keeping Your Potato Salad Perfect
Let’s talk about keeping your potato salad happy. Fridge storage is best. Use a tight-lidded container. It will stay fresh for three to four days. I don’t recommend freezing this classic potato salad. The mayo and potatoes get a strange texture when thawed.
This is a wonderful make ahead potato salad. Making it a day early lets the flavors become friends. I remember my first big potluck. I made the salad the night before. It tasted even better the next day! Batch cooking the potatoes and eggs saves time for busy weeks.
Why does this matter? Good storage means no waste. You get to enjoy every bite. It also means less stress when guests arrive. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Salad Troubles
Sometimes our potato salad needs a little help. First, a watery salad. Drain your potatoes very well after boiling. Let them cool completely before adding the creamy potato salad dressing. This keeps it thick and delicious.
Second, bland flavor. The potato salad dressing is key. Always taste it before mixing. I once forgot the pickle juice. The whole bowl tasted flat. That tangy juice makes a big difference. Third, mushy potatoes. Cook them just until tender. A fork should slide in easily.
Why does this matter? Fixing small problems builds your cooking confidence. It also makes the flavors in your potato salad recipe shine. Which of these problems have you run into before?
Your Quick Questions, Answered
What is the best way to boil eggs for potato salad?
Place eggs in a single layer in a pot. Cover them with cool water. Bring the water to a full boil. Then, cover the pot and turn off the heat. Let them sit for twelve minutes. Move them to a bowl of ice water to cool. This method gives perfect yolks every time for your potato salad with egg.
How do you keep potato salad from getting watery?
The secret is dry potatoes. After boiling, drain them well. Return them to the hot, empty pot for a minute. This steams off extra water. Let them cool completely before adding your potato salad dressing. Also, pat your chopped celery and pickles dry with a paper towel. This keeps your creamy potato salad perfect.
Can you make potato and egg salad ahead of time?
Yes, this is a great make ahead potato salad. In fact, it gets better. Making it a day early lets the flavors blend beautifully. Just keep it tightly covered in the fridge. Take it out about twenty minutes before serving. This old-fashioned potato salad is a true friend for busy days and potlucks.
What can I add to potato salad for more flavor?
Start with a great potato salad dressing. Mustard and pickle juice add tang. For more crunch, try chopped radish. A bit of fresh dill is lovely. Crispy bacon bits are always a hit. A fun fact: using Yukon Gold potato salad means creamier texture and buttery flavor. They hold the dressing so well.
What is the difference between American and German potato salad?
American potato salad is usually creamy and cold. It has a mayo-based dressing. German potato salad is often served warm. It uses a vinegar or bacon dressing. It is tangy, not creamy. Both are delicious for a BBQ. Our recipe here is a classic, creamy American-style potato salad for potluck.
How long does homemade potato salad last in the fridge?
Your homemade potato salad will keep for three to four days. Always store it in a sealed container. Keep it cold in your refrigerator. Do not leave it out for more than two hours. This potato salad recipe is best enjoyed fresh within that time. Which tip will you try first?
From My Kitchen to Yours
I hope you love making this old-fashioned potato salad. It holds so many good memories for me. I think of sunny picnics and family laughter. Food is about sharing stories as much as sharing a meal.
I would love to hear about your cooking adventures. Your table has its own stories waiting to be told. Have you tried this recipe? Tell me all about it in the comments below.
Happy cooking!
—Danielle Monroe
Creamy Potato and Egg Salad
Description
A classic, creamy potato salad with hard-boiled eggs, crunchy celery and pickles, and a tangy, flavorful dressing. Perfect for picnics and potlucks.
Ingredients
Dressing:
Instructions
- Cut the potatoes up into small bite-size pieces (try to ensure they’re around the same size so they cook evenly). I don’t peel them, but feel free to if you want. Add them to a large pot (don’t salt the water) and ensure that they’re covered by 1 inch of water. Bring them to a boil over medium-high heat, then reduce the heat and let them simmer until they’re tender when pierced by a knife (about 8-10 minutes from when they start to boil).
- At the same time, cook the eggs in a separate pot so they’re hard-boiled. I simply time 10 minutes from the point where they start to boil. I cool them by running cold water over them for a few minutes. Peel the eggs once they’ve cooled.
- While the potatoes and eggs cook, add the dressing ingredients to a small bowl and mix together until smooth. Refrigerate dressing until needed.
- Once the potatoes are done, drain them thoroughly and then return them to the pot they were cooked in. Drizzle them with 1 tablespoon of white vinegar and toss gently with 2 spoons. Let them cool for 20 minutes (I gently toss them again a couple of times to speed up the cooling process by getting some air circulating).
- While waiting for the potatoes to cool, chop the other salad ingredients (pickles, celery, onions, and eggs).
- After the potatoes have cooled for the 20 minutes (they will still be warm but not so hot they wreck the dressing), add them to a large salad bowl along with the other ingredients and the dressing. Toss until coated. Sprinkle some paprika over top if desired. You can eat the potato salad right away if you like it warm or chill for an hour or two first to let the flavors meld more (cover the bowl tightly).
Notes
- For best flavor, make this salad a few hours ahead and let it chill in the refrigerator. The vinegar on the warm potatoes helps them absorb the dressing better.