Old Fashioned Potato Salad

A creamy, flavorful, Old Fashioned Potato Salad made with potatoes, eggs, mayo, mustard, sweet relish, celery, and spices. Perfect for the upcoming  cook-outs, picnics and summer parties. This traditional potato salad reminds me of the one I grew up on.

When summer arrives here in WV, this is a recipe that I find myself frequently making. This is the perfect side for burgers, hot dogs, Pullled Pork sliders, sandwiches, steaks, chops, and ribs.

Old Fashioned Potato Salad is the perfect side to serve for Memorial Day and  Fourth of July. I am also making it for a graduation party in a few weeks

Some of the other dishes that I like to serve with this at any cookout are: BAKED BEANS AND WIENERS   DEVILED EGGS   and hot dogs made with our HOMEMADE HOT DOG SAUCE.

HOW TO MAKE OLD FASHIONED POTATO SALAD:

INGREDIENTS:

• potatoes (russet, new baby white or baby red skins)
• eggs
• mayonnaise
• sweet relish (my husband loves this so I add extra)
• yellow mustard
• lemon juice
• kosher salt
• coarse black pepper
• celery

DIRECTIONS:

Peel potatoes, wash, and cut into 1- 1 1/2 inch cubes. Place in a medium size saucepan and cover with water.

Bring to a boil, reduce heat to medium, and cook until potatoes are fork tender but not overcooked and mushy. Drain water and allow the potatoes to cool slightly. (***If using red skin potatoes or new baby white potatoes, I do not peel them)

Place the eggs in a small saucepan, cover with water, and bring to a boil. Cook 8-10 minutes. Remove from the water and allow to cool. Peel the eggs. Chop 3 of the eggs; slice the remaining egg for garnish.

 Prepare the dressing. In a large mixing bowl, place the mayonnaise, mustard, lemon juice, salt, pepper, and celery. Stir together to combine all ingredients. I start with 1 cup of the mayonnaise and add more as needed. I also start with 1 Tablespoon of mustard and add to desired taste.

Combine the ingredients. Add the potatoes and the chopped egg; fold carefully to combine with the other ingredients. Transfer to a serving dish. Garnish with sliced egg and refrigerate until ready to serve.

So many people have never had a homemade potato salad.  They are used to buying it at a deli. The potato salad from a deli is good, but nothing compares to a homemade recipe.

This recipe can be doubled for a larger crowd. My husband and I are empty nesters, so I also created a scaled down recipe for this potato salad.  HERE is the link to the smaller recipe.

TIPS for the Best Potato Salad:

• This tastes better if it is made the day prior to serving so the flavors can blend.
• Stir gently prior to serving.
• DO NOT overcook the potatoes or they will become mushy.
• Allow the potatoes to cool slightly before mixing with other ingredients
• Mix while potatoes are slightly warm
• Adjust mayonnaise and mustard to desired taste

WHY PEOPLE LOVE THIS OLD FASHIONED POTATO SALAD: 

• A classic, old-fashioned recipe
• Perfect for cookouts, picnics, and holidays
• Easy to transport in an airtight container
• Creamy, flavorful, and satisfying

Variations and Add-Ins

• Add crispy bacon for a smoky flavor
• Mix in diced ham or chicken for a heartier dish
•  

FREQUENTLY ASKED QUESTIONS:

Can this be made ahead of time?
Yes, it actually tastes better if made the day prior to serving.

How do I store the leftovers?
Place potato salad in an airtight container or wrap tightly with Cling Wrap. Refrigerate for up to 4 days. 

This post was shared on Sweet Little Bluebird Weekend Potluck.

Recipe reviewed 4/30/26 and no changes made.

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OLD FASHIONED POTATO SALAD

A creamy, flavorful, Old Fashioned Potato Salad made with potatoes, eggs, mayo, mustard, sweet relish, celery, and spices. Perfect for the upcoming cook-outs, picnics and summer parties. 

Course Salad, Side Dishes

Cuisine American

Keyword Old Fashioned Potato Salad

Prep Time 25 minutes minutes

Cook Time 10 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 400kcal

Author pamelashank2015

Ingredients

• 6 large potatoes russet or 3 lbs baby red skins
• 4 eggs
• 1- 2 cups mayonnaise
• 1/2 cup sweet relish my husband loves this so I add 3/4 cup
• 1-2 Tablespoon mustard
• 1/2 teaspoon lemon juice
• 1 teaspoon kosher salt
• 1/4 teaspoon coarse black pepper
• 1/2 cup celery chopped

Instructions

• Peel potatoes, wash, and cut into 1- 1 1/2 inch cubes. Place in a medium size saucepan and cover with water. Bring to a boil, lower heat to medium, and cook until potatoes are fork tender but not overcooked and mushy. Drain water and place back in the saucepan to cool. Place the eggs in a small saucepan, cover with water, and bring to a boil. Cook 8 minutes. Remove from the water and allow to cool. Peel the eggs. Chop 3 of the eggs; slice the remaining egg; set aside.
• In a large mixing bowl, place the mayonnaise, mustard, lemon juice, salt, pepper, and celery. Stir together to combine all ingredients. I start with 1 cup of the mayonnaise and add more as needed. I also start with 1 Tablespoon of mustard and add to desired taste.
• Add the potatoes and the chopped egg; fold carefully to combine with the other ingredients. Transfer to a serving dish. Garnish with sliced egg and refrigerate until ready to serve.

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.

This potato salad tastes even better if it is made the day prior to serving so the flavors can blend. Stir gently prior to serving.

DO NOT overcook the potatoes or they will become mushy.

When making the potato salad, allow the potatoes to cool a little so they not become mushy. Blend with the other ingredients while they are slightly warm.