Mom’s Potato Salad

If you’re looking for that perfect potato salad, you have to try my mom’s potato salad recipe. This classic potato salad features eggs, pickles, celery, bell pepper, and onions in a creamy mustard and mayo dressing.

 

Why this recipe works

There is no room for dry potato salads around here. This recipe is creamy, filling, and has the perfect amount of tang to it with loads of texture from the tender potatoes, eggs, and crisp celery.

Mom’s potato salad has always used dill pickles. If you prefer sweet pickles or relish, feel free to substitute, but my preference is dill. I’ve served this salad at multiple backyard barbecues and it always gets rave reviews.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

POTATOES – I prefer Yukon Gold potatoes for this recipe. Red potatoes work well too, but I avoid Russets as they are too starchy and don’t hold together well, making for mushy potato salad. There’s no need to peel the potatoes before boiling them. The skins will come off easily after cooking. You certainly can peel them first if you prefer.

How to Make Mom’s Potato Salad

These step by step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the recipe!

1. Do not peel potatoes. In a large stockpot, cover potatoes with cold water. Cover the pot and bring potatoes to a boil over high heat (could take 20 minutes or more to GET to a boil.) Once boiling begins, remove the lid. Turn down to medium and gently boil uncovered for 15 minutes. The potatoes should be firm and be able to hold their shape, but they should also be easily piercable with a knife.
2. Drain the potatoes then plunge them into an ice bath. Peel skins when they are cool enough to handle. Chop into bite sized pieces and place in a large bowl. Sprinkle warm potatoes with 1/4 cup pickle juice, toss to distribute. Set aside.
3. In a medium bowl, combine mayo, sour cream, mustard, garlic powder, celery salt, black pepper, and salt. Taste for seasoning, add more salt if you like. Set aside.
4. To the bowl with potatoes, add boiled eggs, celery, bell pepper, onion, pickle, and chives. Top with dressing and toss until completely coated. Cover and refrigerate for at least 2 hours (preferably overnight) to allow flavors to mingle.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Potato salad is a classic potluck dish that goes with many different types of grilled meats, kabobs, and sides. Serve cold. You should keep the potato salad in the refrigerator when it is not being used.

Thank you mom for sharing the best potato salad recipe on Earth! I miss you.

More Salad Ideas for Summer:

• Tuna Pasta Salad
• Taco Pasta Salad
• Spaghetti Salad
• Asian Broccoli Slaw
• Nana’s Macaroni Salad
• Egg Salad with Chives
• Chicken Salad with Grapes
• Rainbow Summer Pasta Salad

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Potato Salad

Mom’s potato salad is simply the best! It’s always a huge hit at parties and potlucks and I wouldn’t host a barbecue without it.

5 from 47 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Salad

Cuisine: American

Servings: 20 people

2 hours hrs 35 minutes mins

Calories: 188

Author: Amanda Davis

Ingredients

• ▢ 5 pounds Yukon Gold potatoes kept whole
• ▢ ¼ cup pickle juice
• ▢ 4 large hard boiled eggs peeled an chopped
• ▢ ½ cup celery diced small (3 small stalks)
• ▢ ⅓ cup sweet onion diced small
• ▢ ½ cup dill pickle diced small
• ▢ 2 tablespoon red bell pepper diced small
• ▢ ¼ cup chives chopped

Dressing

• ▢ 1 cup mayonnaise
• ▢ ¼ cup sour cream
• ▢ 1 tablespoon prepared yellow mustard
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon celery salt
• ▢ ¼ teaspoon fresh ground black pepper
• ▢ 1 teaspoon salt

Things You’ll Need

• ▢
  Stockpot
• ▢
  Chop wizard
• ▢
  Mixing bowls
• ▢
  Wooden spoon

Before You Begin

• There’s no need to peel the potatoes before boiling them. The skins will come off easily after cooking. You certainly can peel them first if you prefer.
• Letting the pickle juice mingle with the cooked potatoes is the trick that mom always swore by. The potatoes soak up the pickle juice, adding to the final delicious flavor of this potluck favorite.
• I like to use a Chop Wizard with the small chop blade to quickly chop my veggies.

Instructions

Cook the Potatoes

• Do not peel potatoes. In a large stock pot, cover potatoes with cold water. Cover the pot and bring potatoes to a boil over high heat (could take 20 minutes or more to GET to a boil.) Once boiling begins, remove the lid. Turn down to medium and gently boil uncovered for 15 minutes. Should be able to pierce with knife but potatoes should be firm and hold their shape.
• Drain then plunge into ice bath. Peel skins when they are cool enough to handle. Chop into bite sized pieces and place in a large bowl. Sprinkle warm potatoes with 1/4 cup pickle juice, toss to distribute. Set aside.

Make the Dressing

• In a medium bowl, combine mayo, sour cream, mustard, garlic powder, celery salt, black pepper, and salt. Taste for seasoning, add more salt if you like. Set aside.

Mix the Salad

• To the bowl with potatoes, add boiled eggs, celery, bell pepper, onion, pickle, and chives. Top with dressing and toss until completely coated. Cover and refrigerate for at least 2 hours (preferably overnight) to allow flavors to mingle.

Nutrition

Serving: 1svg (about .25 lb) | Calories: 188cal | Carbohydrates: 21g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 354mg | Potassium: 511mg | Fiber: 3g | Sugar: 2g | Vitamin A: 146IU | Vitamin C: 24mg | Calcium: 26mg | Iron: 1mg

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This recipe originally appeared here on June 7, 2020.