There’s just something about Mom’s Classic Potato Salad that takes you straight back to carefree picnics and family gatherings. This tried-and-true recipe is the very definition of comfort food: creamy potatoes, a punchy dressing, crunchy veggies, and a sprinkle of paprika and herbs for that unforgettable homemade touch. Whether you’re hosting a backyard cookout or just craving a nostalgic side dish, this is the salad guaranteed to earn you requests for “just one more scoop.”
Ingredients You’ll Need
Each element in Mom’s Classic Potato Salad plays an important role, from the tender, buttery potatoes to the crisp celery and tangy pickles. Gather these easy staples—the magic is in how they work together for that delightfully familiar taste and texture.
- Yukon gold or russet potatoes (2 lbs): These varieties bring the perfect creamy-yet-sturdy bite—Yukon golds especially stay firm and rich.
- Mayonnaise (½ cup): The creamy base that brings everything together—use good-quality mayo for best flavor.
- Yellow mustard (1 tablespoon): Adds a little zip and signature color.
- Apple cider vinegar (1 tablespoon): A splash of acidity lifts all the flavors.
- Sugar (1 teaspoon): Just enough sweetness to balance the tang.
- Salt (½ teaspoon): Essential for seasoning both the salad and the cooking water for the potatoes.
- Black pepper (¼ teaspoon): Adds warmth and a little bit of bite.
- Celery (2 stalks, finely diced): For crunch and fresh flavor throughout each bite.
- Dill pickles or sweet relish (½ cup, chopped): Gives a tangy kick—choose based on your preferred level of zest.
- Red onion (¼ cup, finely chopped): Sharpens up the salad’s flavor and adds a bit of color.
- Hard-boiled eggs (3, chopped): The hearty, protein-rich finishing touch that gives this salad its classic character.
- Paprika and chopped parsley (for garnish, optional): These brighten up the look and add a touch of smoky flavor and freshness.
How to Make Mom’s Classic Potato Salad
Step 1: Cook and Cool the Potatoes
Start by placing your peeled and chunked potatoes in a large pot, then cover with cold water and a generous pinch of salt. This helps season them from the inside out. Bring everything to a boil, reduce the heat to maintain a simmer, and let the potatoes cook for 10 to 12 minutes. You’ll know they’re ready when a fork slides in easily—tender but not falling apart! Drain them and let them cool slightly so they won’t melt the dressing.
Step 2: Make the Dressing
Grab your biggest mixing bowl and whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper. This is the soul of Mom’s Classic Potato Salad, balancing creamy, zippy, tangy, and just a touch of sweet.
Step 3: Combine the Salad
Once the potatoes are just warm, gently add them to the bowl with the dressing. Add in the diced celery, pickles or relish, red onion, and chopped hard-boiled eggs. Carefully toss everything together until the potatoes and veggies are coated in that luscious dressing. If you like things extra creamy, gently mash a few potato chunks as you mix.
Step 4: Chill and Let the Flavors Mingle
Cover the bowl with plastic wrap and tuck the salad in the fridge for at least an hour before you serve. This is where the magic happens: the flavors meld and deepen, making each bite of Mom’s Classic Potato Salad taste even better.
Step 5: Add Finishing Touches
Right before serving, sprinkle the top with a dusting of paprika and a handful of freshly chopped parsley. These little flourishes aren’t just for looks—they add a hint of spice and a burst of fresh color that makes your salad irresistible.
How to Serve Mom’s Classic Potato Salad
Garnishes
A sprinkle of paprika is non-negotiable for that old-fashioned look and subtle extra flavor. A shower of fresh parsley (or even chives) brings a pop of green that just sings “homemade.” If you really want to wow your guests, add a few extra slices of hard-boiled egg on top or a pinch of cracked black pepper for a gourmet finish.
Side Dishes
Mom’s Classic Potato Salad is a natural at backyard barbecues, picnics, or holiday tables. It happily nestles alongside grilled burgers, barbecued ribs, or crispy fried chicken. Try it next to baked beans, corn on the cob, or a big green salad for a perfectly balanced plate.
Creative Ways to Present
For a fun twist, serve individual portions in mason jars at picnics, or scoop the salad onto a big platter lined with lettuce leaves for a festive look. Got a party? Mini phyllo cups filled with potato salad make a delightful finger food. However you present it, this beautiful, hearty salad never goes unnoticed.
Make Ahead and Storage
Storing Leftovers
Store any leftover Mom’s Classic Potato Salad in an airtight container in the fridge. It keeps beautifully for up to three days and the flavor only gets better as it sits, making it a perfect candidate for prepping ahead.
Freezing
Potato salad isn’t a great candidate for freezing—the creamy dressing and potatoes can separate and get watery. For best taste and texture, keep it refrigerated and enjoy within a few days.
Reheating
Potato salad is best enjoyed cold or at cool room temperature. If you prefer it less chilly, let it sit out for about 20 minutes before serving. Reheating isn’t recommended since heat can cause the dressing to break and turn oily.
FAQs
Can I use a different type Side Dish
Absolutely! While Yukon gold or russet potatoes are traditional for Mom’s Classic Potato Salad, red potatoes or fingerlings work too. Just be sure to choose a potato that holds its shape well after boiling.
What makes this potato salad “classic”?
The blend of creamy mayo, a touch of mustard, tangy pickles, and hard-boiled eggs makes Mom’s Classic Potato Salad a true staple. It’s the combination you remember from potlucks and family tables everywhere.
How can I make this salad lighter?
You can swap in part or all of the mayonnaise for Greek yogurt or a light mayo. The flavors will be a little tangier, but still delicious and creamy.
Is there a way to make this ahead for a party?
Definitely! Making Mom’s Classic Potato Salad a day ahead lets the flavors meld; just wait to add garnishes until right before serving so they stay fresh and vibrant.
Can I make this recipe dairy-free and gluten-free?
This salad is naturally gluten-free. To keep it dairy-free, just double-check your mayonnaise is free from milk products. All the other ingredients are already dairy-free.
Final Thoughts
If there’s one dish I think every home cook should have in their back pocket, it’s Mom’s Classic Potato Salad. It’s simple, nostalgic, and absolutely crowd-pleasing every single time. I hope you give it a try and bring a little taste of comforting tradition to your next gathering!
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Mom’s Classic Potato Salad Recipe
- Total Time: 27 minutes (plus chilling)
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
A classic recipe for Mom’s Potato Salad that is sure to be a hit at any gathering. Creamy, tangy, and packed with flavor, this dish is perfect for picnics, barbecues, or as a side dish for any meal.
Ingredients
Potato Salad:
- 2 lbs Yukon gold or russet potatoes, peeled and cut into chunks
- ½ cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 celery stalks, finely diced
- ½ cup chopped dill pickles or sweet relish
- ¼ cup finely chopped red onion
- 3 hard-boiled eggs, chopped
- Paprika and chopped parsley for garnish (optional)
Instructions
- Boil Potatoes: Place the potato chunks in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 10–12 minutes, or until fork-tender.
- Prepare Dressing: In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, and pepper.
- Combine Ingredients: Add the cooled potatoes, celery, pickles, onion, and eggs. Gently toss until well combined.
- Chill and Serve: Refrigerate for at least 1 hour to let the flavors meld. Sprinkle with paprika and parsley before serving.
Notes
- This salad tastes even better the next day.
- For a creamier texture, slightly mash some of the potatoes while mixing.
- Use sweet pickles or relish for a milder flavor, or dill for a tangier bite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 4g
- Sodium: 370mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg
