Old-Fashioned Potato Salad Recipe

Creamy old fashioned potato salad in a blue bowl

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Old-Fashioned Potato Salad Recipe

This creamy potato salad is made with Yukon Gold potatoes, eggs, dill pickles, celery, onion, and a tangy mayo dressing with pickle juice and fresh dill. It’s a classic no-mustard version with a little crunch.

Prep Time 15

Cook Time 10

Servings

Calories 265kcal

Author Jennifer

Ingredients

2 pounds Yukon Gold potatoes
3 teaspoons vinegar (distilled white or apple cider)
3 large eggs
3/4 cup mayonnaise
1/2 cup chopped dill pickles
2-2 tablespoons dill pickle juice
2 celery stalks finely diced
1/4 cup onion finely diced
1 tablespoon fresh dill chopped (or 1 teaspoon dried dill)
1 teaspoon salt plus more for the potato water
1/2 teaspoon black pepper
paprika (for topping)
2 tablespoons sour cream for extra creaminess optional
sliced green onions optional topping

Instructions

Cook the potatoes
Place potatoes in a pot after cutting them into bite-sized chunks. Cover with cold salted water and vinegar, bring to a boil, then lower heat and simmer for 7-10 minutes until fork tender but not falling apart. Drain the water completely, return to the pot, cover almost all the way, and let cool for about 10 minutes so they are warm rather than hot.
Cook the eggs
While the potatoes are cooking, hard boil 3 eggs, cool them, and peel them. Separate the egg white from the yoks, chop the egg whites, and set aside.
Make the dressing
In a large bowl, mash the egg yolks and stir in the mayonnaise, dill pickle juice, chopped fresh dill (or dried dill), salt, black pepper, and sour cream if using. Taste the dressing and adjust seasoning if needed.
Assemble
Add the warm potatoes, chopped egg whites, chopped dill pickles, diced celery stalks, and finely diced onion. Fold everything together gently so the potatoes stay chunky. If the salad seems dry, add another spoonful of mayo or a splash of pickle juice.
Serve
Serve warm, or serve cold by covering and chilling in the freezer for 15 minutes or in the refrigerator for at least one hour. Sprinkle with paprika and optional sliced green onions before serving.

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