Old-Fashioned Potato Salad
A creamy, crunchy, and nostalgic potato salad with tender red potatoes, flaky hard-boiled eggs, tangy mustard-mayo dressing, and bright notes of celery, onion, and pickle relish. A timeless side that balances hearty texture and bold flavor.
- Prep Time: 25
- Cook Time: 30
- Total Time: 55
- Yield: 4 to 6 servings
- Category: Salads
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 1/2 pounds red potatoes, peeled and cubed
6 large eggs, hard-boiled and chopped
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon yellow mustard
1/4 cup chopped celery
2 tablespoons finely chopped red onion
2 tablespoons pickle relish
1 teaspoon celery salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Add cubed potatoes and simmer 8-10 minutes until tender but firm. Drain and let cool.
Hard-boil eggs: Place eggs in a saucepan with cold water to cover. Bring to a boil, then reduce heat, cover, and simmer 10 minutes. Transfer to an ice bath and cool 20 minutes. Peel and chop coarsely.
In a large bowl, whisk together mayonnaise, Dijon mustard, yellow mustard, celery salt, garlic powder, and black pepper.
Fold in cooled potatoes, chopped eggs, celery, red onion, and pickle relish until well combined. Adjust seasoning if needed.
Cover and refrigerate at least 1 hour before serving to allow flavors to meld.
Notes
Red potatoes hold their shape better than starchy varieties. For best flavor, refrigerate 2-4 hours. Store in an airtight container up to 3 days. Add chopped fresh dill or parsley for brightness, if desired.
Find it online: https://cookingwithramsay.com/old-fashioned-potato-salad/