Linda's Old Fashioned Potato Salad

Prep Time
Cook Time
Ready In

"I love potato salad and experiment with them to suit my tastes. This is one I came up with that I love. Great in the summertime as a refreshing side to just about anything, it is great in the winter, spring and fall too! I love having it mid winter with hot dogs or burgers or for Easter with my ham. No matter when it is served it is always enjoyed!"

Original recipe yields 5 servings


  • Serving Size: 1 (446 g)
  • Calories 408
  • Total Fat - 18.2 g
  • Saturated Fat - 4 g
  • Cholesterol - 275.5 mg
  • Sodium - 4244.1 mg
  • Total Carbohydrate - 47.3 g
  • Dietary Fiber - 7.1 g
  • Sugars - 5.2 g
  • Protein - 16 g
  • Calcium - 143.5 mg
  • Iron - 9.1 mg
  • Vitamin C - 37.6 mg
  • Thiamin - 0.1 mg

Step 1

Cover same size potatoes with water by 2 inches in a 3 quart saucepan. Add 2 tablespoons of salt, and bring to a boil, then cook uncovered, until just tender, 15-25 minutes, depending on size of potatoes. (If you cook them too long, they will be mushy.)

Step 2

Drain in a colander, and cool to room temperature, then refrigerate in a covered bowl until well chilled.

Step 3

Meanwhile, run the eggs under cold water while cracking, and peeling the eggs. When done, put the eggs in the bowl with the potatoes, to chill. When potatoes are cold, (and if you want to do this in a hurry, you can put them in the freezer for a 1/2 hour or so to cool) take out of the refrigerator, and cut into 1" pieces (leaving the skins on).

Step 4

Cut up eggs in a small bowl, then squeeze between your fingers, to make them fine.

Step 5

Cut yellow onions, green onions, celery and green pepper, and shred carrots. Add to potato mixture, and mix together carefully, trying not to break up potatoes.

Step 6

Add mayonnaise, vinegar, and mustard together in a small bowl, mixing well.

Step 7

Add to potato mixture, and carefully mix together.

Step 8

Adjust flavor with salt, and lots of freshly ground pepper.

Step 9

Serve cold, on a platter with a bed of fresh greens, and a sprinkling with paprika, to garnish.

Tips & Variations

No special items needed.



Delicious potato salad we all enjoyed! Loved the addition of the peppers and carrots. Added great flavor along with extra crunch in every bite. So yummy!

review by:
(3 Jul 2019)


Oh this potato salad was so yummy! Excellent with our ham and sides for Easter. I will make this often this summer at the family's request!

review by:
(23 Apr 2019)


Delicious! We loved the crunchiness from the added veggies in what I call a classic potato salad. This was so enjoyable with our burgers to celebrate Memorial day!

review by:
(6 Jun 2014)


During the spring time I can't wait to make my first potato salad, so Memorial day was my opportunity for doing it. I have had this several times when my sister made it but I wanted to try it myself. I left out the celery, but it was still crunchy and delicious with the onion, peppers and carrots, so it wasn't missed at all. The flavors are just right and it was fully enjoyed by my family!

review by:
(28 May 2014)


My aunt made this at one of our cookouts and we loved it so much that I wanted to make it at home. It is delicious with just the right amount of everything, including the crunchy vegetables. So refreshing and delicious on a hot day. Goes great with just about anything off the grill!

review by:
(1 Jun 2013)


I had a large crowd coming over so I doubled it to feed 14 people and we had just enough. I made it ahead and gave it time for the ingredients to mingle for about 8 hours. It resulted in a creamy, crunchy, and delicious potato salad that was a real crowd pleaser!

review by:
(10 May 2013)