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Old-Fashioned Potato Salad: Elias’s 3-Day Promise of Pure Joy

Old-Fashioned Potato Salad
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This old-fashioned potato salad recipe brings a classic, comforting side dish to your table. It features tender potatoes, crisp celery, and hard-boiled eggs, all coated in a creamy, tangy dressing.

Ingredients

Scale
  • 2 pounds russet potatoes, peeled and cut into 1-inch cubes
  • 1 cup mayonnaise
  • 1/4 cup yellow mustard
  • 2 tablespoons apple cider vinegar
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 4 hard-boiled eggs, chopped
  • 1 tablespoon fresh dill, chopped (optional)
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Place cubed potatoes in a large pot. Cover with cold water and add a generous pinch of salt. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, about 10-15 minutes.
  2. Drain potatoes well and let them cool slightly in the colander.
  3. In a large bowl, whisk together mayonnaise, yellow mustard, and apple cider vinegar until smooth.
  4. Add the cooled potatoes, celery, red onion, and chopped hard-boiled eggs to the bowl with the dressing.
  5. Gently fold all ingredients together until everything is evenly coated.
  6. Stir in fresh dill, if using.
  7. Season with salt and black pepper to taste.
  8. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.

Notes

  • For best results, use russet potatoes as they hold their shape well and absorb the dressing nicely.
  • Do not overcook the potatoes, or they will become mushy.
  • Adjust the amount of mayonnaise and mustard to your preference for dressing consistency and flavor.
  • Chilling the potato salad allows the flavors to deepen and meld, resulting in a more delicious dish.

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