Old Fashioned Potato Salad Recipe

Prep potatoes

Wash potatoes; leave skins on for texture. Cut into roughly 3/4- to 1-inch chunks so they cook evenly.

Boil potatoes

Place cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt. Bring to a gentle boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 10–12 minutes depending on size.

Hard-boil eggs

While potatoes cook, place eggs in a small saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over medium-high heat, then cover, turn off heat, and let sit 10–12 minutes. Transfer eggs to an ice bath to stop cooking and make peeling easier.

Drain & cool potatoes

When potatoes are tender, drain them in a colander and let them sit for 5 minutes to steam off excess water, then transfer to a large bowl to cool slightly (warm is best for dressing absorption).

Peel & chop eggs

Peel cooled eggs and chop coarsely. Reserve 1 egg (or 2 tablespoons egg yolk) for garnish if desired; otherwise fold all into the salad.

In a medium bowl, whisk together 1 cup mayonnaise, 2 tablespoons Dijon mustard, 1 teaspoon yellow mustard, 1 tablespoon apple cider vinegar, 1 teaspoon granulated sugar, 1 teaspoon freshly ground black pepper, and 1 teaspoon celery seed until smooth and slightly glossy. Taste and adjust acidity or sweetness: add up to 1 teaspoon more vinegar or sugar if needed.

If you prefer a lighter dressing, stir in 1–2 tablespoons of the hot potato cooking liquid or cold water, 1 tablespoon at a time, until you reach desired consistency.

Finely dice 2 celery stalks and 1/2 medium yellow onion (or thinly slice 3 scallions). Finely chop 1/2 cup dill or bread & butter pickles and 2 tablespoons fresh parsley.

Combine warm potatoes, chopped eggs (reserve garnish if set aside), diced celery, onion, chopped pickles, and parsley in the large bowl with potatoes.

Pour the dressing over the potato mixture. Gently fold with a rubber spatula or large spoon until evenly coated, taking care not to over-mash the potatoes. Taste and season with up to 1 teaspoon kosher salt and 1/2 teaspoon additional black pepper as needed.

Transfer potato salad to a serving bowl. If you reserved egg for garnish, slice or quarter and arrange on top. Sprinkle 1/2 teaspoon sweet paprika over the salad for color and an extra pinch of chopped parsley if desired.

For best flavor, refrigerate at least 1 hour to let flavors meld. Serve chilled or at cool room temperature. Keeps well covered in the refrigerator for 3–4 days.