Here’s a classic Mama’s Old-Fashioned Potato Salad recipe that brings all the nostalgic flavors of a picnic or Sunday dinner. It’s creamy, tangy, slightly sweet, and full of comforting goodness.
🥔 Mama’s Old-Fashioned Potato Salad
📋 Ingredients:
- 3 pounds russet or Yukon Gold potatoes, peeled and cut into chunks
- 1 cup mayonnaise (preferably full-fat for flavor)
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt (plus more for boiling potatoes)
- 1/2 teaspoon black pepper
- 1/2 cup celery, finely chopped
- 1/2 cup sweet pickles or relish
- 1/4 cup red or yellow onion, finely chopped
- 4 large hard-boiled eggs, chopped (plus 1 sliced for garnish)
- Optional: paprika for topping
- Optional: chopped parsley or green onions for garnish
🥣 Directions:
- Boil the potatoes:
- Place the potatoes in a large pot, cover with cold salted water.
- Bring to a boil, then reduce heat and simmer 10–15 minutes or until fork-tender.
- Drain and let cool slightly, then dice into bite-sized pieces if needed.
- Make the dressing:
- In a large mixing bowl, combine mayonnaise, mustard, apple cider vinegar, sugar, salt, and pepper. Stir until smooth.
- Assemble the salad:
- Add warm potatoes to the dressing and toss gently.
- Fold in celery, onions, pickles/relish, and chopped hard-boiled eggs.
- Chill:
- Cover and refrigerate for at least 2 hours (overnight is best to let the flavors meld).
- Garnish and serve:
- Before serving, garnish with sliced egg, a sprinkle of paprika, and parsley or green onions if desired.
👩🍳 Tips:
- Taste and adjust seasoning before chilling — potatoes can absorb a lot of flavor.
- Don’t overcook potatoes; you want them tender but not mushy.
- For a bit more zip, you can add a teaspoon of Dijon or a splash of pickle juice.
Let me know if you’d like a version without eggs, a southern-style twist, or a printable card format!