Eggs, pickles, and celery gives Mom's Classic Potato Salad a delicious flavor that everyone loves. Bring this tried and true potato salad recipe to your next summer picnic or barbecue. You won't be disappointed.
One of the best things about summer picnics are all the side dishes and desserts that everyone brings. We usually make veggie pasta salad, ranch blt pasta salad, or a big bowl of potato salad to share.
Everyone has their favorite way of making potato salad, and it is usually based on what you grew up eating. I totally get it because I make mine the same way my mom did.
Why This Works
If you need a creamy potato salad for a picnic or potluck, this is the recipe you should use. It is simple to make, and everyone always asks for more.
It is so easy to make this potato salad recipe your own. Use more or less of the ingredients, or change it up and use different things. Although, I think this is the best combo of ingredients.
Mom's classic potato salad with eggs is a crowd favorite. It always disappears in a hurry at summer picnics. It has that mom touch to it that everyone loves!
Key Ingredients
Making potato salad all depends on your preferences. Eggs, celery, and pickles are classic ingredients to start with. Use as much or as little as you like.
- Potatoes - We like to use red potatoes with the skins on for our salad.
- Dill Pickles - Add a fresh flavor and crunch. If you prefer a sweeter flavor, use sweet pickles.
- Celery & Red Onion - Adds just the right amount of crunch.
- Eggs - Hard boiled eggs add a good flavor and texture.
- Mayonnaise & Mustard - Hellmann's mayo mixed with plain yellow mustard is the secret to a creamy sauce.
How to Make
You can't go wrong with a big bowl of old fashioned potato salad during the summer months. It is so easy to make in minutes and tastes amazing with grilled main dishes.
- Prepare the potatoes. Wash and rinse the red potatoes. Cut into even cubes and place in a large pot. Cover with cold water and bring to a boil. Reduce the heat and simmer until the potatoes are soft and can easily be pierced with a fork or skewer. Rinse the cooked potatoes with cold water to stop the cooking process.
- Prep the other ingredients. Cut the onions, pickles, celery, and hard boiled eggs into small pieces.
- Assemble the salad. Gently stir the veggies, mayo, and mustard into the cooled potatoes. Season to taste with salt and pepper.
- Chill until ready to serve. Cover the bowl tightly and refrigerate.
Storage
Keep the potato salad in an air tight container in the refrigerator for 3-4 days. After a while the eggs and onions will start to release odors.
I do not recommend freezing this classic potato salad. It will be runny and watery after it thaws out.
Tips and Tricks
- Cut the potatoes into the same size cubes, so they cook evenly.
- Rinse the warm potatoes in cold water to speed up the cooling process.
- Use a large bowl, so you have plenty of room to stir everything together.
- Make the potato salad at least 4 hours ahead of time, so the flavors can blend and deepen.
- Try adding bacon, shredded cheese, and sour cream.
- Want to give it a healthy boost? Use half Greek yogurt and half mayonnaise.
- Serve with grilled chicken, burgers, and or this McCormick Pulled Pork recipe.
FAQ'S
What are the best potatoes to use for potato salad?
Red potatoes or Yukon gold potatoes are more of a waxy potato. They will hold their shape when cooked which makes them great for potato salad.
Russet potatoes are a soft, fluffier potato when cooked, so they are better for mashed potatoes.
Do you have to peel the potatoes?
Not at all. In fact, we like to leave the skins on because it adds color. It also helps to hold the potatoes together as they cool.
Why is my potato salad watery?
Make sure you drain your potatoes very well before stirring the other ingredients and dressing into them.
More Picnic Salads
- Broccoli Tortellini Salad - a creamy homemade dressing make this easy pasta and veggie salad a hit with everyone.
- Balsamic Veggie Salad - this easy four ingredient salad has a great homemade dressing that makes it so good.
- Ranch Macaroni Salad - ranch dressing, peas, eggs, and tomatoes in a creamy sauce makes this a great side dish for picnics.
- Strawberry Fluff Salad - fresh strawberries and angel food cake cubes add a fun twist to this easy dessert salad.
- Watermelon Blackberry Lime Salad - you are only four ingredients away from this gorgeous fruit salad
- Bean Salad - this super food salad is loaded with bright and colorful veggies
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Mom’s Classic Potato Salad Recipe
Eggs, pickles, and celery gives Mom's Classic Potato Salad a delicious flavor that everyone loves. Bring this tried and true potato salad recipe to your next summer picnic or barbecue. You won't be disappointed.
Ingredients
- 3 pounds red potatoes, cubed (10 cups)
- 3 celery ribs, diced
- 1 cup diced dill pickles
- ½ cup diced red onion
- 3 hard-boiled large eggs, peeled and diced
- 1 cup mayonnaise
- ¼ cup yellow mustard
- salt and pepper, to taste
Instructions
- Cover the cubed potatoes with water. Bring to a boil. Reduce heat and continue to simmer until potatoes are soft and tender. Use a fork or knife to check for your desired texture.
- Drain and rinse the potatoes. Cover with cold water and let sit until the potatoes are mostly cool. Drain very well.
- Stir together the potatoes, celery, pickles, onion, eggs, mayonnaise, and mustard until combined.
- Season to taste with the salt and pepper. Refrigerate until ready to serve.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 323Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 54mgSodium: 346mgCarbohydrates: 39gFiber: 4gSugar: 4gProtein: 7g
*The post for Mom's Potato Salad was first posted July 2015. The pictures and post were updated and republished May 2022.
Karen Hooks
This is basically how I make my potato salad minus onions. Raw onions and I don't get along. 😃 I slice eggs to put on top and sprinkle paprika on top. I also use sweet pickles (Gerkins). Everyone loves it! Nothing better in the summer for a barbecue than potato salad! 😋😋
Barbara T
This is pretty much the same recipe I use except I had more flavor by cooking the potatoes the day before and while they are still warm toss them with a mixture of 3 tablespoons vegetable oil and 3 tablespoons vinegar (your choice of kind). Cover and chill in the fridge overnight and about 2 hours or more before serving the next day add the remaining ingredients. This warm potatoes absorb the flavors so much better than cold ones. BTW I prefer sweet pickle relish for the dill.
Arline J Davis
I use red potatoes or yukon gold...I always bake them in a little olive oil, salt and pepper. Just mix them with mayo, sour cream and all the other ingredients...delicious!!!!!
Theresa
I don't think I could ever make potato salad according to a recipe! My mom didn't, so when she told me her secret, just a little of this and little of that I didn't either. And it always came out tasting the same. Low and behold here is our family recipe for potato salad. Couldn't believe it when I read the ingredients! ( I have added chopped radishes for color if I have them.) All a matter of taste. If it an't broke, why fix it!!!
Thanks so much for the memory.
Michelle R Reittinger
Hi - thanks for the potato salad recipe. I have never made potato salad before and I finally tried it. Mine seemed dry. I added about another cup of mayo. Any tips. I made sure I had just 10 cups of potatoes. Is there something else you add? Thanks.
Jocelyn
I'm glad to hear you tried the recipe. I made the recipe based on how my mom made it when I was growing up. Obviously, everyone has different tastes, so if you thought it was dry and wanted more mayo, that is perfectly fine.
kentuckylady717@hotmail.com
I make mine similar to yours, except I use half dill relish & half sweet relish, and I cook my potatoes with the peeling on and when cool, peel and cube them, they seem to have a better taste, that cutting them and cooking them in water..... try it once....:) I have been wanting homemade potato salad, think I will make some....
I add same ingredients to Macaroni too, to make Macaroni Salad. and I use the elbow macaroni.....no other kind.....just not the same 🙂
Patti
Pardon my ignorance, but in the photo the potatoes appear to be peeled but it doesn't say to peel in the recipe. And how would you estimate 10 cups of potatoes in weight when buying at the store? Or how many potatoes? Thanks, this looks like my late mom's!p
Jocelyn
It doesn't say to peel them because I never peel red potatoes. If you look at the photos again, you will see the peels on some of them. And my guess is a 3 pound bag. I just kept cutting potatoes until I had 10 cups of cubes.
Marie Czarnecki
Jocelyn: Your comment was exactly what I was thinking!!! I might add why does people ask crazy questions like that one and out of the 5# bag of potatoes you may have one left over, HA, HA, I just get a big laugh that tickles my funny bone. I think some people need to take a cooking course.... I may sound rude but some just don't use common sense.... Thank You for the recipe, reasonably typed and to understand, and to read.
Katie
Wow. Rude! Not everyone can cook and they have to start somewhere. Props to them for giving it a shot.
Paula
Bad comment, smarty!
Judy
Tried this recipe. I'm in my 60's and have never made a potato salad in my life. My husband (now deceased) didn't like potato salad so I never had a reason to fix it.
I tried this recipe because it sounded closest to my mother's recipe (who is also deceased) so I couldn't get hers. Hers is the only one that I liked.
It was great. Tasted like my mother's. My kids and grandkids loved it also. Thank you.
Jocelyn
I am so glad to hear that you tried the potato salad and that it reminded you of your mother's recipe! You made my day!!