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
Calories: 324kcal
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 start with 1 Tablespoon and build from there
- 5 Tablespoons white vinegar
- 1 Tablespoon yellow mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Place the potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt to the water.
- 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.
- Drain the potatoes thoroughly and spread them on a baking sheet to cool completely.
- While the potatoes are cooling, blend together the mayonnaise, evaporated milk, vinegar, mustard, sugar, salt, and 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.
- 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 suggested starting with a ¼ cup but based on reader feedback I am altering this to starting with 1 tablespoon and increasing from there.
Storage Instructions
For best results, make this salad a day ahead to allow the flavors to develop fully.Leave a review or get more information on the recipe!
