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Old-Fashioned Potato Salad

Prep Time:

20 mins.

Cook Time:

25 mins.


4 to 6 servings

Coarse-grain mustard, boiled egg, dill and red onion are the popular potato salad ingredients that make this simple recipe a classic.


  • 2 pounds Idaho potatoes, peeled and cut into 1/2-inch cubes
  • 2 tablespoons Kosher salt + extra to taste
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 3/4 cup Blue Plate®️ Mayonnaise
  • 1/4 cup buttermilk
  • 3 hard-boiled eggs, chopped
  • 1/4 cup dill, chopped
  • 2 tablespoons coarse whole-grain mustard
  • 1/4 cup celery, finely chopped
  • 1/4 cup scallions, finely chopped
  • 1/4 cup shallot (or red onion), finely chopped
  • Pepper, to taste


  1. Place the potatoes in a large pot of cold water. Add the salt and bay leaf and thyme and bring to a boil. Lower heat to a simmer and cook until potatoes are tender, about 25 minutes. Drain and set aside to cool.
  2. Combine mayonnaise, buttermilk, egg, dill, mustard, celery, scallions and shallot in a large bowl and mix well. Season to taste with salt and pepper.
  3. When the potatoes are completely cool, gently fold them into mayonnaise mixture until evenly coated. Cover and refrigerate until ready to serve.