1-First Step: Prep the potatoes and build your flavor base Start by cutting the potatoes into 3/4-inch chunks. If you prefer peeled potatoes, go ahead and peel them first, but the skins on red potatoes or Yukon Gold potatoes add a nice rustic look. Place the potatoes in a large pot and add 2 teaspoons of the kosher salt. Cover them with cold water by about 1 inch, then bring the pot to a boil over medium-high heat. Once the water reaches a boil, lower the heat and simmer the potatoes for 8 to 10 minutes. You want them fork-tender, not falling apart. Waxier potatoes work best here because they keep their shape, which is one of the most important tricks for making Old Fashioned Potato Salad that looks and tastes great.

2-Second Step: Make the dressing while the potatoes cook While the potatoes are simmering, grab a medium bowl and make the dressing. Add the diced eggs if you are using them, then stir in the pickles or sweet pickle relish, celery, shallot, scallions if you want them, and the chopped parsley, dill, or both. Mix in the remaining 1/2 teaspoon kosher salt, mayonnaise, Dijon mustard, and 1 tablespoon of the vinegar. Stir until everything is well mixed. The dressing should already taste savory, creamy, and a little tangy. If you like a stronger mustard flavor, you can add a touch more Dijon later. If you are serving a crowd with mixed tastes, keep the dressing mild and let people add extra pepper at the table.

3-Third Step: Drain and cool the potatoes the right way When the potatoes are tender, drain them well. Spread them out on a baking sheet in a single layer instead of leaving them in a colander. This helps steam escape so the potatoes cool faster and do not get watery. Sprinkle the remaining 1 tablespoon vinegar over the warm potatoes right away. This is one of the best steps in an old fashioned potato salad recipe because warm potatoes absorb the vinegar beautifully. That little splash of acid gives the final salad a brighter flavor and keeps the dressing from tasting flat. Let the potatoes cool to room temperature for about 15 minutes before mixing them with the dressing.

4-Fourth Step: Combine gently so the potatoes stay intact Add the cooled potatoes to the bowl with the dressing. Use a big spoon or spatula to fold everything together gently. The goal is to coat the potatoes without breaking them into tiny pieces. If the potatoes seem a little dry, add a spoonful more mayonnaise or a small splash of vinegar. Season with freshly ground black pepper and taste before adding any extra salt. If you are making this salad for someone watching sodium, use less added salt and rely more on vinegar, mustard, herbs, celery, and pickles for flavor. That makes the dish taste lively without needing much more salt. For busy families, this step is easy to finish ahead of time and then chill until dinner.

5-Final Step: Chill and serve Cover the bowl and refrigerate the salad for at least 1 hour before serving. You can also make it up to 1 day ahead, which is great for parties, picnics, and holiday meals. The chilling time helps the flavors blend and gives the dressing a better texture. Before serving, give the salad a quick stir and taste it again. Add a little more black pepper or a pinch of salt if needed. Serve cold or slightly cool for the best texture. If you want a full meal around it, it pairs nicely with dishes like au gratin potatoes when you are feeding a hungry crowd, or with a simple main and a green salad for a lighter plate.