Mom’s Best Potato Salad Recipe

This classic potato salad recipe is a one we’ve made for family events, barbecues, and picnics for years. Pulled straight from our Mom’s handwritten recipe box, this potato salad recipe is packed with tender potatoes and eggs in a perfectly seasoned dressing.

Key Ingredients

• Yukon Gold Potatoes (5 medium): These buttery potatoes hold their shape well. Feel free to use red potatoes or Russet potatoes as a substitute.
• Hard-boiled Eggs (8 total): Save two eggs to use for garnish on the salad. For perfectly cooked eggs, try our Instant Pot Method.
• Mayonnaise (Best Foods/Hellman’s): This is our go-to brand for a rich texture and flavor. Miracle Whip can be substituted for a sweeter, tangier flavor.
• Sour Cream: I love the creaminess sour cream adds to the dressing. Plain Greek yogurt is a good substitute, but will alter the flavor some.
• Yellow Mustard: For a zesty kick and it adds a nice color. Feel free to substitute Dijon mustard if you prefer.
• Sweet Pickle Relish: This is where the family is somewhat divided. There is the sweet pickle camp and the dill pickle camp. The good news is both taste great, it’s just a matter of personal preference. For more dill flavor (and less sweet) use 5-6 diced baby dill pickles.
• Fresh Dill Weed (finely chopped): Use fresh if you can, dried dill will do in a pinch, but you really can’t beat the flavor punch of fresh dill.
• Celery: I love the crunch celery provides in a potato salad, but it’s not for everyone. To get the celery flavor without the crunch, use celery seed seasoning.
• Seasonings: Salt, pepper, a pinch of sugar, and paprika.

Step by Step Instructions

1. Cook the potatoes
   Place the whole, unpeeled potatoes in a large pot and cover with water. Bring to a boil and cook for 25-30 minutes, until fork-tender but still firm. Drain and let cool until easy to handle. Peel, dice into small cubes, and transfer to a large bowl.

2. Add the eggs
   Peel and dice 6 of the hard-boiled eggs (reserve 2 for garnish). Add them to the bowl with the potatoes. Season lightly with salt and pepper and gently toss.

3. Make the dressing
   In a small bowl, stir together the mayonnaise, sour cream, sugar, mustard, relish, dill, and any additional mix-ins until smooth.

4. Combine
   Let the potatoes sit until warm, not hot. Folding the dressing in while the potatoes are still slightly warm helps them absorb more flavor.

5. Garnish & chill
   Slice the remaining 2 eggs and arrange on top of the salad. Sprinkle with dill weed or paprika. Cover and refrigerate overnight (or at least 6-8 hours) before serving for best flavor.

Instant Pot Hack: Cook Potatoes and Eggs Together!

Make things even easier on yourself and prepare your potatoes and eggs in the Instant Pot at the SAME TIME! It’s a huge time-saver and you dirty fewer dishes.

• Simply put the potatoes (whole) in the Instant Pot and add the eggs. Just make sure the eggs don’t touch the sides.
• Add a cup of water and then cook on high pressure for 5 minutes, slow-release for 5 minutes, then quick-release.
• The egg yolks are perfectly cooked every time. No green ring around the egg yolk, which makes the extra slices nice for garnishing the top.
• Immediately put the eggs in an ice water bath for 5 minutes and allow the potatoes to cool to room temperature. Peel the skin off the potatoes (optional) and dice to use in the recipe.

Make Ahead and Storage

This potato salad is even better the next day, which makes it perfect for picnics, camping trips, holidays, and potlucks. I recommend making it at least 12-24 hours ahead so the potatoes have time to soak up the dressing and all the flavors can blend together.

Store it in an airtight container in the refrigerator for up to 5 days, then just give it a quick stir before serving. If it has become a little dry, add 1-2 tablespoons of mayonnaise or sour cream.