Mom's Classic Potato Salad Recipe
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!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Makes: 8 servings
Ingredients
- 3 lbs. Yukon gold potatoes, cut into 1 inch chunks
- 1 cup mayonnaise
- 1/4 cup yellow mustard*
- 3 tablespoons red wine vinegar
- 1/2 teaspoon celery seed
- 1/2 teaspoon paprika
- 1 teaspoon sugar
- 1/4 cup chopped fresh dill
- 5 hard boiled eggs, peeled and roughly chopped
- 1/2 cup diced dill pickles
- 1 large shallot, finely diced
- 4 green onions, thinly sliced
- 2 ribs celery, finely diced
- kosher salt
- freshly cracked black pepper
Instructions
- 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.
- 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.
- Fold in the ingredients. Use a rubber spatula to fold in the shallot, green onion, pickle, celery, and chopped eggs. Gently fold in the potatoes and season again to taste.
- 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.
Notes
* Trader Joe's yellow dill pickle mustard is my new favorite for this recipe!