This old-fashioned potato salad recipe comes straight from my grandma's kitchen! It's a classic recipe that keeps things simple yet comes out incredibly creamy and flavorful, thanks to the homemade mayo dressing and hard boiled eggs. The perfect side dish for your next summer cookout or potluck!
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This vintage potato salad has been passed down through my family. It's been a staple at every family reunion, picnic, and potluck, so it definitely holds a special place in my heart.
Pair it with some of my other favorite potluck dishes like old-fashioned coleslaw, baked GF mac and cheese, and baked beans for the ultimate spread!
📖Why My Recipe Works
- We're adding the dressing in two stages. Once before chilling in the fridge to let the salad absorb all the flavor, then we're adding more just before serving so that it's extra creamy. No one wants a dry potato salad!
- No dill pickles or relish. We're sticking to the classic flavors!
🧾Ingredient Notes
- Potatoes- Use either russet or yukon gold potatoes. Russet potatoes have a fluffier texture, so I prefer to use them for this recipe.
- Boiled Eggs- Boil the eggs for 10-12 minutes for hard boiled. This recipe calls for three eggs, but feel free to add one or two more.
- Celery and Celery Seed- Don't skimp on the celery! They add a fresh flavor and crunchy texture.
- White Onions- Swap with sweet onions or shallots for a milder onion flavor.
Potato Salad Dressing:
- Mayonnaise- The creamy base of the dressing. Use real mayonnaise, not the light or reduced fat ones.
- Evaporated Milk- This is a staple of this recipe I don't recommend swapping it out.
- Sugar- The original recipe from my family calls for ⅓ cup sugar, but I reduced the sugar to ¼ cup because I prefer it less sweet.
- White Vinegar- Adds the tangy flavor. If you don't have it, apple cider vinegar also works.
- Yellow Mustard- Dijon mustard is the closest substitute, but it has a sharper flavor.
⏲️How to Make Classic Potato Salad
- Boil the potatoes in salted water for 10–12 minutes, or until they’re tender but still firm enough to hold their shape. Once done, drain the potatoes and spread them out in a single layer on a baking sheet to cool quickly and prevent them from getting mushy.
- Use a whisk or blender to combine the dressing ingredients until smooth and lump-free. Add the milk, vinegar, and mustard slowly to the mayo so that it blends more smoothly. Taste and adjust before adding to the potatoes.
- When folding the potatoes and dressing together, be gentle to avoid mashing the potatoes. You want the potatoes to be coated in the dressing, but not drenched. Save the remaining dressing to add just before serving.
- Once combined, refrigerate the salad for at least 4 hours, or overnight, to allow the flavors to develop. Trust me, it will taste even better the next day!
- When ready to serve, pour the remaining dressing over the salad. Sprinkle with fresh parsley or paprika, and top with more chopped eggs. Enjoy!
👩🏻🍳 Expert Tip
For best results, make this salad a day in advance to allow the flavors to fully develop.
More Potato Salad Recipes
🌡️Storing Leftovers
Store leftovers in an airtight container and refrigerate for up to 3-4 days. Before serving, give it a gentle stir to redistribute the dressing. If it looks a little dry, add a splash of the dressing or mayo to loosen it up.
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📖 Recipe Card
Old Fashioned Potato Salad
Make potato salad from scratch in just 35 minutes! This tried-and-tested recipe uses tender potatoes, crunchy celery, diced hard-boiled eggs, and a creamy mayo dressing. It’s comforting, full of flavor, and perfect for any occasion!
Servings: 6
Ingredients
- 2½ pounds russet or Yukon Gold potatoes peeled and cut into ¾-inch cubes
- 2 teaspoons celery seed
- 1 cup celery finely diced
- 1 cup white onion finely diced
- 3 hard-boiled eggs chopped
Potato Salad Dressing
- ¾ cup mayonnaise
- ¾ cup evaporated milk
- ¼ cup sugar
- 5 Tablespoons white vinegar
- 1 Tablespoon yellow mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
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Instructions
- Place the potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt to the water.2½ pounds russet or Yukon Gold potatoes, ½ teaspoon kosher salt
- Bring to a boil over high heat, then reduce to medium and simmer until the potatoes are just tender when pierced with a fork, about 10-12 minutes.2½ pounds russet or Yukon Gold potatoes
- Drain the potatoes thoroughly and spread them on a baking sheet to cool completely.2½ pounds russet or Yukon Gold potatoes
- While the potatoes are cooling, blend together the mayonnaise, evaporated milk, vinegar, mustard, sugar, salt, and pepper.¾ cup mayonnaise, ¾ cup evaporated milk, ¼ cup sugar, 5 Tablespoons white vinegar, 1 Tablespoon yellow mustard, ½ teaspoon kosher salt, ¼ teaspoon black pepper
- Add the cooled potatoes, celery, onion, celery seed, and hard-boiled eggs to a large bowl. Pour in ¾ of the dressing. Gently fold everything together until well combined, being careful not to mash the potatoes. The mixture may look soupy at first, but the potatoes will absorb the dressing as it sits.2½ pounds russet or Yukon Gold potatoes, 2 teaspoons celery seed, 1 cup celery, 1 cup white onion, 3 hard-boiled eggs
- Cover and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
- Just before serving, pour over the remaining dressing. Sprinkle on fresh minced parsley or a sprinkle of paprika, if desired.
Notes
- You can whisk together or use a blender to make the dressing.
- My original family calls for ⅓ cup sugar. I find this way too sweet and suggest starting with a ¼ cup.
Storage Instructions
For best results, make this salad a day ahead to allow the flavors to develop fully.Equipment
- Large stockpot
Nutrition
Calories: 324kcal | Carbs: 15g | Protein: 6g | Fat: 26g | Fiber: 1g | Sugar: 13g
Did You Enjoy This Recipe?Leave a comment below. Jump to comments.
Betsy says
I thought the sweetness was perfect. The recipe definitely has that old family reunion vibe!
RA says
I loved everything about the recipe except the sugar. 1/4 c was extremely sweet (to my taste), so I ended up making the sauce over with just 1T sugar, and double the mustard. The potato salad was delicious! I look forward to trying Jen’s other recipes.