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Old-Fashioned Potato Salad

This potato salad recipe is for the traditional creamy type of potato salad, with eggs, celery, and relish. It's perfect for making ahead to let the flavors develop.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 1622.6 kcal

Equipment

  • 1 Large Pot For boiling potatoes
  • 1 Saucepan For hard-boiling eggs
  • 1 Cutting Board
  • 1 Chef's knife For chopping potatoes, eggs, celery, and onion
  • 1 Large Mixing Bowl For combining ingredients

Ingredients
  

Main

  • 5 medium potatoes
  • 3 large eggs
  • 1 cup chopped celery
  • ½ cup chopped onion
  • ½ cup sweet pickle relish
  • ¼ cup mayonnaise
  • 1 tablespoon prepared mustard
  • ¼ teaspoon garlic salt
  • ¼ teaspoon celery salt
  • ground black pepper to taste

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Dotdash Meredith Food Studios
  • Drain, cool, peel, and chop potatoes. Dotdash Meredith Food Studios
  • While potatoes cook, place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Dotdash Meredith Food Studios
  • Remove eggs from hot water; cool, peel, and chop into chunks. Dotdash Meredith Food Studios
  • Combine potatoes, eggs, celery, onion, relish, mayonnaise, mustard, garlic salt, celery salt, and pepper in a large bowl. Mix together until well combined. Dotdash Meredith Food Studios
  • Chill potato salad in the refrigerator before serving for best flavor results. Enjoy! DOTDASH MEREDITH FOOD STUDIOS

Notes

For the best texture, use waxy potatoes like Yukon Gold or red potatoes, as they hold their shape well and won't become mushy. Always salt the potato cooking water generously, as this is your best chance to season the potatoes from within. When hard-boiling eggs, plunge them into an ice bath immediately after cooking to stop the process and prevent a green ring around the yolk. Taste and adjust seasoning, especially salt and pepper, before chilling. Chilling is crucial; it allows the flavors to meld and intensify, transforming the salad from good to outstanding.