Old-Fashioned Potato Salad Recipe: Made-from-Scratch Flavor
Tender potatoes cradle a tangy-vinegar dressing with creamy mayonnaise, brightened by egg, celery, and pickle relish. A pork-free, rustic American classic with structured texture and vibrant flavor.
- Prep Time: 30
- Cook Time: 25
- Total Time: 55
- Yield: 8 servings
- Method: Boiling and Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
3 lbs Russet Potatoes (peeled and cubed)
1 cup full-fat Mayonnaise
2 tbsp Yellow Mustard
1/4 cup Sweet Pickle Relish
4 Hard-Boiled Eggs (chopped)
1/2 cup Celery (finely diced)
1/4 cup Sweet Onion (finely chopped)
1 tsp Salt (plus 2 tbsp for boiling water)
Freshly ground Black Pepper (to taste)
Paprika (for dusting)
Instructions
Bring 6 cups water to a boil. Add 2 tbsp salt and potatoes. Simmer until core temperature reaches 190°F (88°C), about 25 minutes.
In a large bowl, combine mayonnaise, mustard, relish, salt, and pepper to form dressing.
Once potatoes are cooked, drain and cool to 90°F (32°C). Fold dressing into potatoes gently.
Mix in chopped eggs, celery, and onion. Dust with paprika immediately before serving.
Notes
Salt the boiling water simultaneously for maximum hydration.
Use a thermometer for precise doneness control.
Mayonnaise’s free fat molecules preserve potato texture.
Add paprika at the end to preserve vibrant red color.