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Homestyle Potato Salad

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This Homestyle Potato Salad recipe is tried and true. It comes straight from Mom’s recipe box and is always polished off at our family gatherings

Homestyle Potato Salad Recipe

In fact, I can’t imagine a family BBQ, picnic, or trip to the lake without this delicious Homestyle Potato Salad as a side dish.  It is my favorite potato salad in the world!  I have never had a potato salad that even comes close to being this good.  Forget about the nasty store bought stuff!  See the video below to see how simple it is to make.

The dressing on the potato salad is key.  I always use Best Food’s/Hellmann’s mayonnaise.  It simply tastes the best.

 

We have picky eaters in the family that don’t like anything “crunchy” in their potato salad, but personally, I love adding celery and maybe a little green onion for extra flavor.  There is also some debate in the family over pickles vs. dill weed.  Again, the “crunchy” factor comes into play.  I’m good either way, but I do love fresh dill weed in this salad.  It adds a freshness to the taste that is hard to beat.

 

To chop fresh dill weed, remove the fern-like leaves and stems from the thick center stem. Use a large, sharp knife to mince the dill leaves to the desired consistency.  If you don’t have fresh dill, you can also use dried dill weed.  It’s always best to use dried seasonings within 6 months to a year of purchase.  To get the best flavor from the dried dill, crush it between your hands before adding it to the salad.

 

It has been fun for us to get comments on this potato salad recipe and learn how many different ingredients people use in their potato salads. You may find something in this list that you would like to try – I know I have. Here is a list of ingredients that our readers have used in their potato salads: Cucumbers, radishes, celery, diced chives, chopped pimientos, dill relish, pickle juice, Italian dressing mix, shredded yellow or sweet onion (gives flavor without the crunch), spicy brown mustard, bacon, green pepper, and frozen green peas.

 

We know you will just love this Homestyle Potato Salad recipe.  This really has been in the family for years.  It is the one and only potato salad recipe that we use… it is THAT good.  Enjoy!

 

Serves 8-10

Homestyle Potato Salad

This Homestyle Potato Salad recipe is tried and true. It comes straight from Mom's recipe box and is always polished off at our family gatherings.

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Ingredients

  • 5 medium potatoes (red potatoes taste the best)
  • 8 eggs, hard boiled (save 2 eggs to use for garnish on salad)
  • salt & pepper to taste
  • 1/2 c. Mayonnaise (or Miracle Whip)
  • 1/2 c. sour cream
  • 2 Tbsp. sugar
  • mustard, to taste
  • 1/2 c. sweet pickle relish (or 5 to 6 diced baby dill pickles, if you don't like it sweet)
  • Dill weed or paprika (optional)

Instructions

  • Boil potatoes (do not peel) for about 40 minutes until potatoes are tender, but still firm (if you are using red potatoes do it for less time.. 15-20 minutes or so).
  • Peel and dice potatoes AND 6 eggs. Add salt and pepper and toss. Mix remaining ingredients separately and fold into potato mixture.
  • Slice remaining 2 eggs and layer on top of salad. Sprinkle top of salad with dill weed or paprika.
  • Refrigerate overnight (or at least 6-8 hours).
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https://www.favfamilyrecipes.com/homestyle-potato-salad/

This Homestyle Potato Salad Recipe Goes Well With…

This Homestyle Potato Salad is delicious with fried chicken, grilled or baked chicken, ham, sandwiches, hamburgers, and hot dogs.  Some suggestions for grill recipes to enjoy with this potato salad are our Sweet Teriyaki Grilled Ham Steaks, Grilled Chicken Sandwiches, Saucy BBQ Hot Dogs, and our Bacon and Blue Cheeseburgers.

 

Homestyle Potato Salad also pairs well with our Oven Fried Chicken, Ultimate BLT, Turkey and Brie Sandwich, and our Zesty Italian Wraps.  I’ve also eliminated meat altogether and just had a vegetarian meal where I have served this salad with a big, fresh garden salad.

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Comments

  2. I just wanted to say, you are my all time favorite website for recipes. Everything I make is delicious! Keep them coming, have a great day!
    Reply

    • Sheran-- Thank you so much! That is such a huge compliment to us! We will do our best to keep bringing you our very favorite recipes... you are always welcome here! Thanks again! :)
      Reply

  3. This is very close to the same recipe I use, but I never measure and we also like it better warm and I add onion, it is also better if you have homemade pickle relish!!
    Reply

  4. Your recipe looks very good.....but potato salad recipes are like opinions.....very one has one.My mom's recipe has been a family favorite for eons, but I'm always open to trying a new version just for a change of pace.Thank you for sharing.
    Reply

  6. This is very similar to my potato salad recipe also! I love all your recipes and the fact that y'all are home cooks that like to cook simple straight forward recipes that dont require fussy ingredients! Thanks and I look forward to all you post!
    Reply

  7. This recipe is so much like my Mom's. I too hate anything crunchy in mine. I use 1/2 and 1/2 with the mayo, instead of sour cream, but I'm sure they end up tasting the same. I love your recipes, and purchased your book.
    Reply

  8. Potato salads can vary that's for sure. I love seeing the little different touches each family calls their own. Mine, of course is the best ! for my taste buds. No relish, dill or onions or green olives. Mine has black olives, bacon, boiled eyes, mustard and mayo. But I think I will try a little sour cream and see what that does. Thank you for listing your ingredients.
    Reply

  11. This sounds delicious and very close to my recipe. Boiling the potatoes first before peeling makes all the difference in the world in taste. I use celery and onion in mine. That's the southern coming out. LOL Thanks for sharing!
    Reply

  12. Isn't it harder to peel the potatoes after they've been boiled? Why not peel them prior to boiling? Other than that little technicality, this sounds really delicious! Top with a little paprika for color and slight flavor, and voila!
    Reply

    • no, it is usually easier to peel after they are boiled. skin practically falls off. just let them cool a bit before handling. I think boiling first also prevents them from getting too soft and turning into mashed potatoes.
      Reply

  13. Thank you for sharing a easy wonderful recipe. I've been looking for a new potato salad recipe to call my own. My mom and sister have their versions, now this will be mine. Yum!!!
    Reply

  16. This recipe looks delicious..potato salads are my favourite and I also have to say you are my favourite cooking site, your food is always amazing, thank you...x
    Reply

    • Julianne- Thank you so much! We are honored to be called your favorite cooking site :) We will do our best to keep the recipes coming for you!
      Reply

  17. Mine is very similar but I do use onions. I don't like raw onions so I dice them up and cook them with my potatoes. Yum!
    Reply

    • You can add diced chives. You can also soak them in ice water for about 10 or 15 minutes to make them milder in taste if you like. If you choose to soak chives dry off on paper towel before adding it to salad. I add them without soaking. Diced chives and chopped pimientos add color and taste to the recipe.
      Reply

  18. I always use Miracle Whip whenever Mayonnaise is required in any recipe. It makes a huge and delightful difference. Some cooks argue which is best. Try both and choose the one that works best for you.I find that peeled, cut and boiled potatoes have a better outcome (texture wise and the ability to absorb ingredients).Once the water comes to a boil watch carefully to not over cook potatoes. Stir gently now and then to create even cooking. It helps to make all cuts basically the same in size for better cooking result. Twenty minutes boiling time (give or take) is usually enough for me.After draining potatoes...In a large bowl salt and pepper potatoes (don't mix) and let cool to room temperature or slightly warmer. Cool time helps potatoes to firm up. Add all ingredients before mixing. With a large mixing spoon mix gently but thorough and evenly. Add more of this and that ingredient if you feel the need. Serve or chill first before serving. I love potato salad!
    Reply

  20. i have a quick question. I see you have in your recipe ingredients Mayo OR Miracle Whip? I don't get this (respectfully - I really don't). They are two different things totally. To me, it's like saying salt or pepper. I would not be able to eat it if mayo was put in that salad. It needs to be Miracle Whip IMO. I get - it's all how you grew up. I'm sure it is. I just know I can't even stomach potato salad made with mayo. I remember the first time I realized this - I took a big bite thinking it was going to be delicious and it wasn't. It ended up in my napkin.
    Reply

    • It really depends on your personal taste. Some of us in our family prefer MW with it and some prefer Mayo-- that is why we list it both ways. It depends on if you like it sweet or not. Personally I can go either way-- I PREFER it with Mayo but I can eat it with MW and it still tastes great.
      Reply

    • Sometimes the choice of mayo or mw is a diabetic one mw contains more sugar so mayo is that choice I grew up with mw and it was a hard change to mayo and after 14 years I still miss mw
      Reply

      • I leave out the sugar as just 2 Tbls of sugar with the sweetness of many of the other ingredients is plenty for diabetics! I never use anything but Hellmans, closest thing to homemade mayo. I am 82 & we had to make the mayo for tomato sandwiches back in the good ole days in the Mississippi Delta!
        Reply

  21. Your potatoe salad is similar to mine. I have to use Best Foods or Hellmans Mayonaise. These are the same it just depends on which side of the Mississippi River you live. I use less sour cream but I do use green onions chopped very fine using part of the green. I may or may not use celery but always celery salt. Sometimes I add Italian dressing mix. Just the dry package, no oil and I use a little of the pickle juice. My husband hates mustard so I only use to color not taste. For every 5 lbs of boiled red potatoes, i use 12 boiled eggs saving 2 to decorate the top. I mix the seasonings and wet items together then add to the chpped potatoes, eggs, onion and pickles. I have used baby dills but like kosher dills better.
    Reply

    • Thank you for sharing your recipe! It's always interesting to learn how different families have their special ingredients. You've given some great tips! I'll try them out next time I make this salad.
      Reply

  22. Could you tell me approximately how many pounds of potatoes you use? I know you say medium, but I'm worried I'm going to get the wrong amount of potatoes.
    Reply

    • 5 medium potatoes is approximately 1 1/2 pounds of potatoes. If you are worried about getting too many potatoes, don't mix all of them in at once. Hold out some and then add more to your desired taste. If you feel like the salad is too dry, you can also add more dressing. Thank you for asking!
      Reply

  23. being from VA, home of Dukes Mayonnaise, this is the unique flavor that my family likes in most everything that calls for mayonnaise. - especially on fresh tomato sandwiches. YUM also, all of the salads that are so popular in summer time. Try it, you might just like it.
    Reply

  24. Similar to my grandmother's recipe. I don't put pickles in, just eggs, potatoes, mayo, spices and a small onion, shredded. Shredding the onion prevents the crunch which I also dislike in potato salad but give a good flavor.
    Reply

    • Sounds a lot like mine. 5# potatoes boiled with skins on.. 18 eggs, a little chopped onions. I chop the egg white and partly mash most of the yellows with a fork. Wisk the Hellmans, mashed egg yellow and small squirt of spicy brown mustard together for the dressing.
      Reply

  25. sound really nice I'm going to try are are quantitys American .also can you please post a recipe for cream of garlic soup .thanx
    Reply

    • Yes, the quantities are American. I've never had cream of garlic soup. I'll see what I can do! Thank you for visiting our site!
      Reply

  27. I love potato salad with egg, but the sour cream makes it sound even more delicious, thank you for sharing...
    Reply

  28. My family recipe (from PA) uses powdered onion and celery, my moms preference, no sour cream but vinegar. Miracle whip, vinegar and sugar are mixed together to get the flavor wanted, then added to the rest of the salad.
    Reply

    • There are so many unique ways to make potato salad and tweak the ingredients and flavors to our preferences, and what the kids will eat, right? Thank you for sharing your family recipe!
      Reply

  30. Our family also prefers a plain, non crunchy salad. I make a homemade mayonnaise though instead of the regular mayo etc.
    Reply

  31. I use a little chopped celery, a little onion and about 1/2 lb of bacon in mine but everything else is the same ... yummmm ^_^
    Reply

  33. Try your recipe like it is but add Beau Monde seasoning. And use Dukes mayonnaise. Use Dukes and you will never go back.
    Reply

  35. Here's one I didn't see in the comments - I bake my potatoes. No stirring. I make mine similar to yours, though, in every other way.
    Reply

    • I agree ,up North we added radrishes (before they became hot) also a little sweet red peppers if I had them. we liked ours crunchy.my mustard was spicy. the rest was the same.
      Reply

  37. Jamie I copied this many years ago when you had your show. My family just loves the Potato Salad. Thank You so very much
    Reply

  38. Can I use dill pickle relish(we don't like sweet) or just cut up a few regular pickles? I think the baby pickles taste different. Thanks!
    Reply

  39. Sounds great, but we like just a little finely chopped celery, carrot, onion and some frozen green peas for good measure.
    Reply

  40. I'm always curious to see how others make their potato salad, and I like that yours is very much like mine! I've been making potato salad for 40 plus years and always get compliments so must be doing something right. I was told to use 1 egg for every 2 potatoes and then 2 extra to slice for the top as a decoration. I use Best Foods only, there is a difference in the taste of mayos, but do add a Tablespoon of Miracle Whip for flavor, and 1 heaping teaspoon each of Dill and Sweet Pickle relish. Also a genorous squirt of plain old yellow mustard. I then finely grate about 1 Tablespoon or a little more of sweet yellow onion into the salad and stir well. I find that grating the onion gives you a wonderful taste without being way too oniony and harsh. Just has to be the sweet yellow, like a Vidalia or Georgia Gold. :)
    Reply

    • Thanks so much for the comment and tips! We ONLY use Best Foods as well. They definitely do it right ;) I like the idea of grating the onion. I am definitely not a fan of big onion chunks in my potato salad :D
      Reply

  41. Looks good, but I have been using my grandmother's recipe for years...I steam my potato's that way they are not mushy I also cut up sweet onion & celery really fine and add my seasoning then put into the refrig overnight that way the potato's take on the flavor
    Reply

  42. Too many eggs for me and my family but otherwise close to my own. I don't measure anything. I use dill pickle relish and celery.
    Reply

  44. I save time by putting my potatoes and/or macaroni in my stovetop pressure cooker with the eggs on a rack for eight minutes. Cooked together perfectly! Just take the pressure off immediately and get the eggs in cold water, you don't want them to continue cooking.
    Reply

  45. Yum, this sounds great! I'll definitely have to make some- I'll probably go the dill relish route, although I always have trouble deciding which one to pick when it comes to egg salad!
    Reply

  46. ~~ Whenever I make potato salad ~ I bake my potatoes and then let them cool and the they peel just fine. That way you keep the nutrition in the potatoes. :)
    Reply

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