12 servings

Ultimate Old-Fashioned Potato and Egg Salad

Recipe by: True Taste Buds

This classic Potato and Egg Salad Recipe brings together tender Yukon golds, perfectly hard-boiled eggs, and a rich mayonnaise dressing for the ultimate creamy, tangy comfort food.

★★★★★ 4.93 from 160 votes
PREP TIME 20 mins
COOK TIME 12 mins
TOTAL TIME 32 mins
SERVINGS 12
Ultimate Old-Fashioned Potato and Egg Salad

Ingredients

  • 3 pounds Yukon gold potatoes, peeled and cut into bite-sized pieces
  • 6 large eggs, hard-boiled and chopped
  • 1 cup celery, finely chopped
  • 1/2 cup red onion, finely diced
  • 1/2 cup sweet pickles, chopped
  • 1 and 1/2 cups mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika

Instructions

  1. Start by cooking the potatoes until they are tender enough to pierce with a fork. Boil in salted water for about 10 to 12 minutes. Drain well and spread on a baking sheet to cool completely.
  2. Boil the eggs for 10 minutes until the yolks are hard-set. Transfer to an ice bath immediately before peeling and chopping.
  3. Chop your vegetables into small, uniform pieces for the best texture. Dice the celery and red onion finely. Chop the sweet pickles to a similar bite-sized shape.
  4. Bring the bold flavors together in a separate small bowl. Combine the mayonnaise, mustard, vinegar, salt, pepper, and paprika. Whisk vigorously until the mixture looks completely smooth.
  5. Grab your largest mixing bowl to give yourself plenty of room. Add the cooled potatoes, chopped eggs, celery, onions, and pickles. Toss everything together very gently to avoid smashing the potatoes.
  6. Pour the dressing over the potato mixture and fold with a spatula. Garnish with extra paprika and refrigerate for at least an hour before serving.

Notes

Tip: Let the potatoes cool entirely so they do not melt the mayonnaise later. Do not overcook your potatoes or they will turn to mush. Older eggs are best for peeling easily after shocking them in ice water. Store the salad in an airtight container in the refrigerator for up to four days. Do not freeze, as the mayonnaise will split. For food safety, do not leave this out at room temperature for more than two hours (or one hour on a hot day).

Nutrition

Calories: 320 kcal | Carbohydrates: 22 g | Protein: 6 g | Fat: 24 g | Saturated Fat: 4 g | Cholesterol: 105 mg | Sodium: 450 mg | Fiber: 2 g | Sugar: 4 g