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!