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Old-Fashioned Potato Salad

Course Side Dish
Cuisine American


  • 2 lbs baby yellow potatoes or another waxy variety, like fingerling or new red potatoes
  • 2 tsp salt
  • 3 TBS white vinegar
  • 3 hard-boiled eggs chopped
  • 4 large green onions chopped
  • 1 stalk celery cut in half lengthwise and finely diced
  • 1/2 cup mayonnaise
  • 1/4 tsp freshly-grated pepper
  • additional salt as needed


  • Wash and scrub the potatoes.
  • Put potatoes in a pot and cover completely with cold water and 1 tsp salt.
  • Bring potatoes to a boil, then turn down to a simmer. Cook potatoes 15-20 minutes, or until just tender when pierced with a fork. (You can boil the eggs while the potatoes simmer.)
  • Drain potatoes in a colander and let cool just slightly.
  • Meanwhile, in a small bowl stir together vinegar and 1 tsp salt.
  • When the potatoes are no longer burning to the touch, cut into cubes and put in a large bowl. Using a rubber spatula, toss potatoes gently with the vinegar/salt mixture.
  • Let potatoes cool to room temperature.
  • When potatoes are cool, gently stir in chopped eggs, green onions, celery, mayonnaise, pepper, and additional salt to taste.
  • Serve immediately at room temperature, or cover and chill in the refrigerator.


Created by: Elsie Callender