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Old Fashioned Potato Salad

Old fashioned potato salad with hard boiled eggs, mayo, mustard and sugar, a traditional and tasty version of the classic American BBQ and potluck staple.

Potato salad in serving bowl.

Is there anything more Americana in the summer than good old fashioned potato salad?  This is a straightforward classic rendition of this beloved side dish.

I was inspired after watching Jeannie make it for her husband's annual group of golfers, a much loved BBQ side dish after their day of golf.  It's a classic small town Iowa version that reminds me of Amish potato salad.  It's on the sweet side and yellow with mustard, almost like a deviled egg potato salad.

Close up of potato salad in bowl.

I spent my college years in Iowa and my graduation brunch was in the Amana Colonies.  I have a great fondness of the state, culture and food.  Not sure how authentic this is, but I've heard Amish potato salad is sweet and yellow mustard-based, with onion, sugar and vinegar.  No vinegar here, but the rest seems on point.


Ingredients photo, labeled on white board

Jean uses Miracle Whip and a certain brand of yellow mustard, but I prefer mayonnaise and my preferred brand of mustard.  Potato salad definitely elicits some strong feelings on this matter so I say, you do you!


Cooked Potatoes and eggs cooling.Step 1: Boil the potatoes and eggs, set aside to cool.

Making dressing, process photo collage.

Step 2: Whisk together the dressing until sugar dissolves.

Process photo collage, peeling potatoes and eggs.

Step 3: Peel the cooled potatoes and eggs.

Slicing potatoes and eggs on box grater.

Step 4: Use the slice setting of a box grater and thinly slice potatoes and eggs alternately into large bowl.  Season with salt and pepper.

Mixing potato salad with onions and dressing.

Step 5: Add the chopped onions to the bowl and then add the dressing, stir to combine well. Refrigerate for several hours or overnight.

Potato salad with paprika.


  • You can make more and the rule of thumb is:  for every potato used, use the same amount of eggs.
  • I like to hard boil eggs in my Instant Pot pressure cooker, they always turn out perfect and the shells peel right off!
  • You can use Miracle Whip salad dressing if you like, keep in mind it's sweeter than mayo so you may want to adjust the sugar accordingly and to taste.
  • Chill for several hours or overnight so the flavors have a chance to meld.
  • I like to dust with paprika before serving.

This traditional potato salad is no-frills and simple and exactly why it's so dang good.  It tastes just like the Amish potato salad at my neighborhood deli counter here in Missouri, and they have like 6 different kinds of potato salad!  I definitely see why Herb loves this so much, and thank you Jeannie for showing us how to make it right!  Kelly🍴🐦

Finished potato salad in bowl with spoon and aprika.

Looking for more side dishes for your next potluck or gathering?

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Finished potato salad in bowl with spoon and aprika.

Old Fashioned Potato Salad

Old fashioned potato salad with mayo, mustard and sugar, a traditional and tasty version of the classic American BBQ and potluck staple.
4.82 from 16 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Chill: 12 hours
Total Time: 12 hours 45 minutes
Servings: 6 servings
Calories: 455kcal


  • 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


  • Simmer whole potatoes in salted water until tender, about 20-30 minutes, and cook eggs using preferred method for hard boiled. Drain and set aside to cool.
  • Whisk together the mayonnaise, mustard and sugar until sugar is dissolved. Set aside.
  • Peel potatoes and eggs. Slice thinly using box grater over large bowl, alternating potatoes and eggs (slice a potato then slice an egg until everything is sliced). Season with salt and pepper and add diced onions to bowl.
  • Add dressing mixture to potatoes and eggs and mix gently until well combined. Refrigerate several hours or overnight for best flavor!

Recipe Notes

  • To make more, for every potato used, use the same amount of eggs.
  • One side of the box grater is for slicing, it has the largest slits.
  • To hard boil the eggs in an Instant Pot, place 1 cup water in insert and wire basket. Add eggs and set for 5 minutes under high pressure. Naturally release for 5 minutes, open and remove eggs to ice water bath for 5 minutes. They are ready to go and peel so easily!
  • You can use Miracle Whip instead of mayonnaise, it will be sweeter so adjust the sugar amount if needed.


Calories: 455kcal Carbohydrates: 35g Protein: 9g Fat: 32g Saturated Fat: 6g Polyunsaturated Fat: 17g Monounsaturated Fat: 8g Trans Fat: 1g Cholesterol: 152mg Sodium: 327mg Potassium: 899mg Fiber: 3g Sugar: 8g Vitamin A: 235IU Vitamin C: 17mg Calcium: 47mg Iron: 2mg
Did you make this recipe? Please comment, rate it and share! And mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see!

*Inspired by the potato salad in the short film The Foursome.


Recipe Rating


Tuesday 9th of April 2024

Perfect best I've ever made!

Kelly Wildenhaus

Tuesday 16th of April 2024

Thanks, Kelley. It's my favorite potato salad recipe!


Saturday 22nd of April 2023

Easy to make. Everyone loved it...even the little ones.


Thursday 25th of November 2021

Delicious! Was a hit at thanksgiving!


Saturday 20th of February 2021

Just made it today, I added dill and sweet relish and it is the best


Thursday 18th of March 2021

Great additions!

Mary Webb Taylor

Saturday 13th of February 2021

Add some sweet pickle or dill relish & bell pepper to make it perfect!