Old Fashioned Potato Salad

Let’s be honest—there’s potato salad, and then there’s potato salad. This recipe? It’s the one that’ll have people hovering around the picnic table, asking “Who made this?” while loading up their plates for seconds. The kind that disappears before the burgers are even off the grill. This old-fashioned version hits all those nostalgic flavor notes that transport you straight back to summer cookouts at grandma’s house.

What makes this potato salad special is the perfect balance of creamy and tangy, with just enough sweetness to make it irresistible. The secret? That little bit of sugar that cuts through the mayo and mustard. And the technique of slicing the potatoes and eggs with a box grater creates this incredible texture that store-bought versions can’t touch. Trust me, this is the recipe you’ll be asked to bring to every gathering from now until forever.

Ingredients

• 5 red potatoes (about 1½ pounds)
• 5 eggs
• ½ small sweet onion, diced (or more to taste)
• 1 cup mayonnaise
• 2 heaping tablespoons yellow mustard (two big squirts)
• 2 tablespoons sugar (or more to taste)
• Kosher salt and pepper to taste

Steps

1. Simmer potatoes. Place whole red potatoes in a large pot and cover with cold water. Add 1 tablespoon salt to the water. Bring to a boil over high heat, then reduce to a gentle simmer. Cook until tender when pierced with a fork, about 20-30 minutes (cooking time varies based on potato size). Simultaneously, cook eggs using your preferred method for hard boiling. Drain both and set aside to cool completely. (For perfectly cooked potatoes, start checking at the 20-minute mark—overcooked potatoes will become mushy in your salad.)
2. Prepare dressing. In a medium bowl, whisk together the mayonnaise, yellow mustard, and sugar until the sugar is completely dissolved and no graininess remains. The dressing should be smooth and pale yellow. Set aside. (Whisking thoroughly now ensures no sugar granules in the final salad.)
3. Process potatoes and eggs. Once cooled enough to handle, peel the potatoes and eggs completely. Using the slicing side of a box grater (the side with the largest slits) positioned over a large bowl, thinly slice potatoes and eggs, alternating between them (slice one potato, then one egg, and continue this pattern until all are sliced). This technique creates uniform, thin slices that absorb the dressing beautifully. Season generously with kosher salt and freshly ground black pepper. Add the diced onions to the bowl.
4. Combine and chill. Pour the prepared dressing mixture over the potato and egg mixture. Using a large spatula or spoon, fold everything together gently until well combined, being careful not to mash the potatoes. The mixture should be evenly coated with dressing. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, but preferably overnight for the best flavor development. The resting time allows the flavors to meld and intensify.

Smart Swaps

• Use plain Greek yogurt for half the mayonnaise for a tangier flavor with less fat (use a 1:1 ratio)
• Substitute red onion for sweet onion for a more colorful presentation and slightly sharper flavor
• Try Dijon mustard instead of yellow for a more sophisticated flavor profile (use 1½ tablespoons as it’s stronger)
• Add ¼ cup finely diced celery for extra crunch and texture

Make It Diabetes-Friendly

• Replace sugar with 1 tablespoon monk fruit sweetener to eliminate 8g carbs per recipe
• Use 2 pounds cauliflower instead of potatoes (steam until just tender), reducing carbs by approximately 20g per serving
• Substitute half the mayo with ½ cup full-fat Greek yogurt to add protein which helps slow glucose absorption
• Add 1 tablespoon vinegar to the dressing to lower the glycemic impact of the overall dish
• Serve in ½ cup portions (approximately 15g net carbs per serving) alongside protein to further minimize blood sugar spikes

Pro Tips

• For perfectly cooked eggs in the Instant Pot: place 1 cup water in insert with the wire basket. Add eggs and set for 5 minutes under high pressure. Natural release for 5 minutes, then place eggs in an ice bath for 5 minutes. They’ll peel effortlessly!
• The 1:1 ratio of potatoes to eggs is the golden rule—for every potato used, use the same number of eggs
• For best flavor, make this salad the day before serving—it’s one of those dishes that improves with time
• If using Miracle Whip instead of mayonnaise, reduce the sugar to 1 tablespoon as Miracle Whip is already sweeter