Print

Classic Homemade Old Fashioned Potato Salad with Eggs

classic homemade old fashioned potato salad with eggs - featured image

A creamy, tangy, and crunchy old-fashioned potato salad with tender chunks of eggs, fresh dill, and a subtle mustard kick, perfect for picnics and potlucks.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, peeled and diced
  • 4 large eggs, hard-boiled and chopped
  • 2 stalks celery, finely chopped
  • 1 small red onion, finely diced (optional)
  • 3/4 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
  • Salt and pepper to taste
  • 2 tablespoons pickle relish (optional)

Instructions

  1. Prepare the potatoes by peeling and dicing into roughly 1-inch cubes. Rinse under cold water to remove excess starch.
  2. Place diced potatoes in a large pot, cover with cold water by about an inch, add 1 teaspoon salt, bring to a gentle boil, then reduce to simmer. Cook for 10-15 minutes until tender but firm. Drain and let cool slightly.
  3. While potatoes cook, place eggs in a medium saucepan, cover with cold water, bring to a boil, then cover and remove from heat. Let sit for 10-12 minutes. Transfer to ice bath, cool, peel, and chop.
  4. Finely dice celery and red onion (if using).
  5. In a large mixing bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, fresh dill, salt, and pepper. Add pickle relish if desired.
  6. Gently fold warm potatoes into the dressing without mashing. Add chopped eggs, celery, and onion, folding gently until coated.
  7. Cover and refrigerate for at least 1 hour before serving to let flavors meld. Adjust seasoning if needed.

Notes

Leave potatoes slightly warm when mixing to absorb dressing better. Chill for at least 1 hour for best flavor. Use ice bath for eggs to ease peeling. Use gentle folding to keep potato chunks intact. Adjust seasoning after chilling.

Nutrition

Keywords: potato salad, old fashioned, picnic side, eggs, creamy, dill, mustard, easy recipe, potluck