Old-Fashioned Potato Salad Recipe

Name: Old-Fashioned Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs yukon gold potatoes; 4 large hard-boiled eggs, divided; 1 1/2 cups chopped celery; 1/2 cup chopped yellow onion; 1/2 cup mayonnaise (Hellmann's is my favorite. And, please, NOT reduced-fat or nonfat); 2 1/2 teaspoons fresh lemon juice (plus more, if needed); 1 1/2 teaspoons cider vinegar; 1 1/2 teaspoons ballpark-style yellow mustard (I like French's, NOT Dijon); 1 teaspoon kosher salt (plus more, if needed); 1/8 teaspoon cayenne pepper (ground red pepper); 1/4 cup chopped fresh flat-leaf parsley (Italian parsley)

Servings: persons

2 lbs yukon gold potatoes
4 large hard-boiled eggs, divided
1 1/2 cups chopped celery
1/2 cup chopped yellow onion
1/2 cup mayonnaise (Hellmann's is my favorite. And, please, NOT reduced-fat or nonfat)
2 1/2 teaspoons fresh lemon juice (plus more, if needed)
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons ballpark-style yellow mustard (I like French's, NOT Dijon)
1 teaspoon kosher salt (plus more, if needed)
1/8 teaspoon cayenne pepper (ground red pepper)
1/4 cup chopped fresh flat-leaf parsley (Italian parsley)

1
Bring a large pot with 3 quarts of water to a boil. While water is coming to a boil, peel and cut potatoes into 1-inch dice. Add diced potatoes to boiling water and cook about 10 minutes, or until tender (NOT mushy) when pierced with a knife. Remove and drain well in a colander.
2
Place potatoes in a large non-reactive bowl (a glass bowl is best), and cool to room temperature. Chop 3 of the hard-boiled eggs and add to the bowl with the chopped celery and onion. Mix well to blend.
3
Mash the remaining egg in a small bowl, then add the mayonnaise, 2 1/2 teaspoons of lemon juice, vinegar, mustard, 1 teaspoon of salt, and cayenne. Whisk well to blend. Add to the bowl with the potatoes and mix well to combine. Taste and season with a little more salt and lemon juice, if needed. Cover with plastic wrap and refrigerate until needed (Salad can be made 6 hours ahead, bring to room temperature for 30 minutes before serving).
4
When ready to serve, sprinkle with the chopped parsley.

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lbs yukon gold potatoes, 4 large hard-boiled eggs, divided, 1 1/2 cups chopped celery, 1/2 cup chopped yellow onion, and more.

Yes, Old-Fashioned Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Old-Fashioned Potato Salad

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