Mom’s Best Potato Salad Recipe

This is the BEST Potato Salad recipe EVER. It comes straight from Mom’s recipe box. Tender chunks of potatoes and hard-boiled eggs covered in creamy dressing are tried and true and a hit at any gathering!

Mom’s Famous Creamy Potato Salad Recipe

This classic, creamy potato salad recipe comes straight from my Mom’s cherished recipe box. It was the essential side dish at family picnics and barbecues when we were growing up. This recipe is more than just a dish, it’s a taste of home.

Now, I know that everyone says their mom makes the best potato salad, but in this case, it’s true! Imagine tender chunks of Yukon Gold potatoes and perfectly hard-boiled eggs, all in a delicious seasoned, creamy dressing.

Classic Potato Salad Ingredients

This creamy potato salad recipe uses simple ingredients to create an unforgettable flavor. Here’s a list of what you’ll need, along with substitution suggestions:

• Yukon Gold Potatoes (5 medium): These buttery potatoes hold their shape beautifully. 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 less sweet, dill flavor 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.

Choosing the Best Potatoes for Potato Salad

The foundation of a great potato salad is the right potato. Our first choice is Yukon Gold because they maintain their shape and texture well in the salad. Russets can also be used, but they tend to be softer. Here’s a breakdown:

• Yukon Gold: Creamy texture and buttery taste. Holds shape well.
• Red Potatoes: Similar to Yukon Gold, but slightly firmer. The taste is a bit sweeter than other potatoes. You can leave the skin on.
• Russet Potatoes: Softer texture and mild taste. Least expensive of the potatoes listed here.

If you love potatoes as much as we do, be sure to check out more Potato Recipes!

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.

Storing Potato Salad

Potato salad lasts up to 5 days in an airtight container in the refrigerator, which makes it perfect for making ahead of time for BBQs, potlucks, and camping trips. I always make this ahead of time when there is a big event coming up. I can just fix it and refrigerate it and pull it out when it’s time to eat, making the day-of the event stress free!

Reader Reviews

“I have been using your recipe, as written, for several years and this tastes WAY better than what my family makes for family events. Thank you for updating your recipe to include instant pot instructions. I have been hesitant to try eggs and potatoes in it and I am quite shocked at how perfectly cooked both the eggs and potatoes turned out. The instant pot is a time saver and only having to wash one pot…GENIUS!!” – Jonathan

“Wow!!! I have been looking for my mother-in-law’s recipe for potato salad for 30 years that I just adored. She didn’t ever write anything down because she cooked from taste, texture, and what the food looked like This might be the exact recipe. It is better than my Dad’s. I think he might use too much relish and mustard in his but it is awesome too. the one I wanted was one that has sour cream in it and looks like the, one pictured. You Nailed It! Thanks so much for posting it.” – Vickie

“Just for something different, I tried this recipe, mostly because of the sour cream. My husband and I loved it! So nice to find a good recipe with lots of flavors, not bland at all. The recipe I have used all my life is made with bacon and it is good but this one is going in my cookbook for a nice change from the same old one.
Thanks!” – Kelli