Today I’m sharing my Mom’s Best Ever Classic Potato Salad recipe! Skip the store bought because this recipe blows it out of the water.

This is a classic southern-style potato salad recipe with chopped eggs, pickles, celery, onion, and fresh dill with a creamy mayonnaise-based dressing. This recipe has been passed down in my family for decades and once you try it, you’ll see why!

It’s the perfect balanced potato salad recipe with plenty of flavor and texture. Get ready for your new go-to potato salad recipe!

Mom’s Classic Potato Salad Recipe

Now that we’ve gotten through all my favorite summer grilling recipes, let’s talk sides! The most quintessential summer side is my Mom’s classic potato salad recipe, hands down. This potato salad recipe was present at every single backyard BBQ and summer cook out throughout my life.

It’s cool and creamy with crunch from pickles and celery and a nice tang from mustard in the dressing. This truly is the ultimate classic potato salad recipe that goes with everything from burgers to grilled tri-tip to beer brats.

I’ve had tons of potato salad recipes, but this is my all-time favorite. Not only is it nostalgic, but it really just is the best. It’s perfectly balanced with acidity, fat, texture, and bite from the onions and mustard.

If you’re looking for a classic potato salad recipe to serve you all summer long, this is it! Once you try it, it’ll become a new favorite.

How to Make Mom’s Classic Potato Salad

This recipe comes together simply with pantry staples and only requires minimal prep. Make this recipe in advance because it’s better when it sits so the flavors can meld.

Tools Needed

• 4-6 qt Pot
• Sharp Knife
• Cutting Board
• Mixing Bowl

Ingredients and Substitutions

• Potatoes. We always use Yukon gold or red potatoes for out potato salad. You want a potato that is creamy when cooked and not too starchy, so russets are out.
• Shallot. I love the subtle onion flavor that shallots give the potato salad, but you can use any onion–just be sure to dice the onion very finely.
• Celery. Celery adds a great crunch. I’m not always a huge fan of celery, so you can omit it if you really want to.
• Diced pickle. I like using dill pickle here, but you can use your favorite.
• Green onion. Also a must for onion flavor that isn’t too strong.
• Hard boiled eggs. I love eggs in potato salad, but it can be very divisive. You can skip them if needed.
• Fresh dill. I grew up with my Mom using dried dill, but I really love the flavor that fresh dill gives.
• Celery seed. Just a hint of celery seed adds a ton of flavor to the dressing.
• Mayonnaise. My Mom also sometimes swaps in Miracle Whip, but I am personally team mayo.
• Mustard. No fancy mustard needed, just classic yellow mustard. If you can find the dill pickle mustard at Trader Joe’s, that’s my new favorite!
• Red wine vinegar. This helps add balance and acidity to the dressing and really any vinegar (except balsamic) will do. You could also use a bit of pickle juice.
• Paprika. I love the flavor and color that paprika adds.

The Process

1. Boil the potatoes. Place the chopped potatoes in a pot and cover with cold water. Bring to a boil and cook until the potatoes are very soft. Drain and cool slightly.
2. Mix the dressing. In a large mixing bowl, whisk together the mayonnaise, mustard, red wine vinegar, sugar, celery seed, paprika, and fresh dill. Season to taste with salt and pepper.
3. Fold in the ingredients. Use a spatula to fold in the shallot, green onion, pickle, celery, and chopped eggs. Fold in the potatoes and season again to taste.
4. Refrigerate. Refrigerate for several hours or overnight so that the flavors have time to meld. Toss the potato salad again before serving and sprinkle with more fresh dill and paprika.

Recipe Tips & Tricks

My Mom’s classic potato salad recipe is so easy to make, but there are definitely ways to make sure it’s better than ever. Here are all my best recipe tips & tricks for making potato salad:

1. Use the right potatoes: Opt for potatoes with the right blend of starchy and waxy like red or Yukon gold potatoes. They have a great texture when cooked and absorb the dressing well.
2. Slightly overcook the potatoes: This feels counter intuitive, but in my opinion the best potato salad is where the pieces of potatoes almost turn into mashed potatoes. The potatoes should be easily pierced with a fork and just starting to come apart.
3. Toss the potatoes with the dressing while warm: There are conflicting ideologies here, but my Mom always tossed the potatoes with the dressing while they were still slightly warm so that they’d absorb the dressing better.
4. Let it chill: This potato salad recipe is best made ahead of time so that the flavors have a chance to meld. Make it in the morning and chill until the late afternoon for best results.
5. Garnish before serving: Make sure to give the potato salad a toss before serving. Sprinkle with more fresh dill and paprika right when you serve.

If you follow these tricks, you’ll have perfect potato salad every time.

What to Serve with Mom’s Classic Potato Salad

Mom’s classic potato salad recipe makes THE perfect side for just about every gathering or cook out. But what should you serve alongside it? Here are my favorite recipes for serving with potato salad:

• Steakhouse Burgers
• Banh Mi Hot Dogs
• Grilled Tri-Tip
• Beer Can Chicken
• Grilled Chicken Wings
• Grilled Buffalo Chicken Sandwiches

Mom’s Classic Potato Salad FAQs

How do I keep potato salad from turning watery?

Use the right potatoes! I always use Yukon gold because they’re starchy but also soft and they absorb dressing really well. After boiling the potatoes, make sure to drain them really well so that you’re not adding water to the dressing.

Should I peel potatoes for potato salad?

This is totally personal preference! I usually don’t because Yukon gold potatoes have thin skin that doesn’t change the flavor or texture of the potato salad.

Can I make potato salad in advance?

Absolutely! I find that making potato salad in advance give the flavors a chance to really come together and to me, it tastes even better the next day.

How long can I keep potato salad in the fridge?

Store potato salad in the fridge in an airtight container for 4-5 days. Make sure to discard if it smells sour or off in any way.

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If you’re looking for the perfect potato salad recipe that will have your guests raving, give my Mom’s Classic Potato Salad recipe a try! It’s perfect for any backyard bbq and pairs perfectly with so many different foods.  If you do give it a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!

More Summer Side Dishes to Try

Dressed Up Baked Beans
Creamy Pesto Pasta Salad
Cucumber Yogurt Salad
Hawaiian-Style Mac Salad

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