Old-Fashioned Potato Salad
Creamy, tangy, and packed with flavor! This Old-Fashioned Potato Salad is the perfect side dish for any gathering. 🥔🥚
Equipment
- Large Pot
- Mixing Bowl
- Colander
Ingredients
Main Ingredients
- 2 lbs Yukon Gold or red potatoes boiled and diced
- 4 large eggs hard-boiled and chopped
- ½ cup red onion finely chopped
- ½ cup dill pickles or sweet relish diced
- ¼ cup fresh parsley or chives finely chopped
- salt and black pepper to taste
Dressing
- ¾ cup mayonnaise use a high-quality brand for creaminess
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar or white vinegar
- 1 teaspoon sugar balances out the tang
- ¼ cup sour cream for an extra creamy texture
Instructions
- Boil the potatoes – Place whole potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender (about 15-20 minutes). Drain, let them cool, then peel and chop into bite-sized pieces.
- Prepare the eggs – While the potatoes cook, boil the eggs. Once done, peel and chop them into small pieces.
- Mix the dressing – In a small bowl, whisk together mayonnaise, mustard, vinegar, sugar, and sour cream until smooth.
- Assemble the salad – In a large mixing bowl, combine the potatoes, eggs, onion, pickles, and parsley. Gently fold in the dressing, making sure everything is well coated.
- Season and chill – Add salt and pepper to taste. Cover and refrigerate for at least an hour to let the flavors meld.
- Garnish and serve – Before serving, sprinkle with extra parsley or paprika for a pop of color. Enjoy!
Notes
For even more flavor, prepare the potato salad a day in advance—this allows the flavors to develop beautifully! Try swapping some of the mayo for Greek yogurt for a healthier twist.