Old Fashioned Potato Salad with Eggs
A classic, creamy potato salad with hard-boiled eggs, perfect for potlucks and summer cookouts.
Ingredients
Main Ingredients
- 2 pounds Yukon Gold or red potatoes These hold their shape and get creamy.
- 4 large hard boiled eggs Adds richness and familiar bite.
- 1 cup mayonnaise Base of the dressing; choose a brand you like.
- 2 tablespoons yellow mustard Adds classic tang.
- 1/2 cup sweet pickle relish For sweetness; dill can be used instead.
- 1/4 cup onion Chopped small for blending.
- 1/2 cup celery Chopped for crunch.
- 1 teaspoon salt Season potatoes while warm.
- 1/2 teaspoon black pepper
- 1 teaspoon paprika For garnish on top.
Instructions
Preparation
- Boil potatoes in cold water until fork tender, then drain and let cool until just warm.
- Hard boil the eggs, peel, and chop them.
- In a large bowl, mix together mayonnaise, mustard, relish, salt, pepper, and a splash of pickle juice if desired.
- Fold in the cooled potatoes, chopped eggs, celery, and onion.
- Chill the salad for at least 2 hours before serving. Taste and adjust seasoning as needed.
Notes
This potato salad tastes even better after chilling. Make it a day ahead for best results. Stir before serving and refresh with extra mayo or pickle juice if needed. It is best enjoyed within 3-4 days.