1. Cook the Potatoes

  • Place peeled, cubed potatoes in a pot of cold salted water.

  • Bring to a boil, then simmer 8-10 minutes until just fork-tender (don’t overcook!).

  • Drain and let cool 10 minutes.

2. Make the Dressing

  • In a bowl, whisk together mayo, mustard, vinegar, relish, sugar, salt, pepper, and paprika.

3. Assemble the Salad

  • Gently fold warm potatoes, eggs, celery, onion, and parsley into the dressing.

  • Taste and adjust salt/vinegar if needed.

4. Chill & Serve!

  • Cover and refrigerate at least 2 hours (best overnight!).

  • Sprinkle with extra paprika and parsley before serving.

Pro Tips for the Best Potato Salad

🔥 Creamier texture? Mash a few potatoes into the dressing.
🧂 Salt tip: Season the cooking water well—it flavors the potatoes.
🍎 Extra tang? Add 1 tsp horseradish or extra vinegar.
🥚 Egg hack: Place eggs in the potato pot for the last 10 minutes to cook both at once!

FAQs

Can I use red potatoes?

Yes! Leave skins on for texture (just scrub well).

How long does it last?

4 days in the fridge (if it doesn’t get eaten first!).

Can I make it lighter?

Sub ½ mayo with Greek yogurt—but it won’t taste quite as old-fashioned.

Serving Ideas

🍗 BBQ staple: Serve with fried chicken & cornbread
🥪 Picnic perfect: Pack in jars for easy transport
🌿 Garnish: Top with extra pickles or chives

Final Thoughts

This Old-Fashioned Potato Salad is comfort food at its finest—creamy, hearty, and full of love. One bite will transport you back to Mama’s (or Dee Dee’s!) kitchen.

Warning: You’ll be asked to bring this to every gathering!

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