Potato Salad with Dressing
Original & Traditional Recipe

  • Like 3
  • 5 Hours
  • Serves 5
  • Easy
  • Boiling Heat
Potato Salad with Dressing

Recipe's Ingredients

Adjust Servings:
1 pound boiling Potatoes
2 Eggs
3/4 cup Mayonnaise
1 medium Celery Stalk
1 medium Onion
1.5 teaspoons white Vinegar
1.5 teaspoons Mustard
1/2 teaspoon Salt
1/8 teaspoon Pepper

Nutritional information for Potato Salad with Dressing

Saturated Fat

If you search for the original recipe of Potato Salad with Dressing, here it is. This traditional preparation is older than me but has the greatest taste of all.

Did you Know?

Potato salads are often served along with hot dogs, barbecues, hamburgers, roasts, and cold sandwiches.

  • Vegetarian Recipes


Steps for Potato Salad with Dressing

40 Minutes

Prepare and boil the potatoes

Choose round red or round white potatoes to boil for potato salad because they will hold their shape when cooked. Russet potatoes do not work as well for potato salad. Peel the potatoes, and cut any large ones in half. Add 1 inch of water to the large saucepan. Cover and heat the water to boiling over high heat. Add potatoes, cover, and heat to boiling again. Once water is boiling, reduce heat just enough so the water bubbles gently. Cook covered 20 to 25 minutes or until potatoes are tender when pierced with a fork. Drain potatoes in a strainer, and cool slightly. Cut potatoes into cubes.

20 Minutes

Prepare and cook the Eggs

While the potatoes are cooking, place the eggs in the medium saucepan. Cover with at least 1 inch of cold water, and heat to boiling over high heat. Remove the saucepan from the heat. Let stand covered 18 minutes. Immediately pour off the hot water from the eggs, then run cool water over them several seconds to prevent further cooking. Drain after.

5 Minutes

Prepare the other ingredients

Peel and chop the eggs, chop the celery, peel the onion, and chop enough of the onion to measure 1/4 cup. Wrap any remaining onion, and refrigerate for another use.

3 Minutes

Almost there...

Mix the mayonnaise, vinegar, mustard, salt and pepper in a large bowl. Gently stir in the potatoes, celery, and onion. Stir in the chopped eggs.

4 Hours

The Potato Salad is almost done

Cover and refrigerate at least 4 hours to blend flavors and to chill. Cover and refrigerate any remaining salad.

Additional Info for Potato Salad with Dressing


 Back to Recipe’s STEPS ↑


This Potato Salad with Dressing you see here is the original recipe, the old-style version of the potato salad. Normally, the recipe is prepared with mayonnaise, but you can also use a salad dressing. Your choice- that is part of the beauty of a recipe like this one.

Content on this recipe…



About the Potato Salad with Dressing – Original Recipe

When it comes to Original Recipes, the dishes are simpler than any modern ones. It’s the same thing as this one, simple, old-style, but very tasty. It reminded me of the meals cooked by my grandma’ when I was 10 years old. God, I loved every moment in the kitchen with her (she’s the reason I became a cook), she prepared food with so much love and daring that I liked the thought I would be like her someday. She was making this potato salad every Sunday, and it was marvelous.

But returning to this recipe, there is a reason I’ve uploaded it online. If you like old-school recipes, try this original potato salad, it will be worth your time. One serving has 241 calories, but that’s because of the mayo. Usually, I would not recommend it for weight-loss diet plans, even if one serving has a few calories. The fat intake is higher than everyday slimming meals, therefore, enjoy it only if you do not have any strict meal plans.

Let’s talk about the taste: Just try to remember the childhood meals, simple as they were, the taste was incredible. Traditional meals tend to have this simple and tasty note, but they also have a lot of history. For me, potato salad will always make me remember my childhood and grandmother.. maybe I have associated them with this dish, but it feels great.



The lighter version of Potato Salad

For 1 gram of fat and 100 calories per serving, substitute 1/4 cup fat-free mayonnaise and 1/2 cup plain fat-free yogurt for the 3/4 cup mayonnaise. Use 1 egg.




It was first introduced to Europe from the New World by Spanish explorers in the 16th century. Boiling potatoes made these early potato salads in wine or a mixture of vinegar and spices. The more American version of potato salad is rooted in German cuisine and came here with European settlers. Other cooks say it is an old French preparation, used during the war periods due to lack of food (before Napoleon). 

It is hard to track accurately an old recipe, but potato salad has won the test of time, and even in 21 century, it is prepared and loved by many.



Notes and Tips

  1. Essential Equipment: large saucepan (about 3-quart size), medium saucepan (about 2-quart size).
  2. Celery is grown and sold as a bunch and can be stored in a plastic bag in the refrigerator for up to 2 weeks. A stalk, or rib, is one stem out of the bunch. Stalks should be left attached to the bunch until used. Be sure to rinse the stalks and cut off the base and the leaves.
  3. To do ahead, peel potatoes 2 or 3 hours before you plan to cook them. Put them in a bowl of cold water to keep them from turning a dark color, then cover and refrigerate. Take them from the refrigerator 30 minutes before cooking.


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