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 is tried and true and a hit at any gathering!
The BEST Potato Salad Recipe
In our family, we can’t imagine a family barbecue, picnic, or game day buffet without this rich and creamy homestyle Potato Salad as a side dish. Now, I know that everyone says their mom makes the best potato salad, but in this case it’s totally true! Once you try this recipe, you’ll never go back to that nasty store bought stuff again.
The very best potato salad recipe begins and ends with what type of potatoes you use. We love waxy potatoes like Yukon Gold or red potatoes, because they hold their shape as they cook and keep their firm texture in the salad while chopping and tossing with the dressing. However, if you don’t have any of those kinds on hand, you can use Russets. We’ve used them in this recipe many times and they work very well. They’re just a bit softer and flakier than red potatoes or Yukon Gold, but taste just as delicious.
Suggestions for this Recipe
- If you’re using Russet potatoes, cut them evenly into bite size pieces and cook them in simmering water. Try not to vigorously boil the potatoes; they can break apart as a result. Simmer until potatoes are just tender, about ten minutes. Waxy potatoes like Yukon Gold or red potatoes can be simmered slightly longer.
- For this recipe Best Food’s/Hellmann’s mayonnaise is the absolute best for the sauce. It has the perfect creamy, tangy flavor that blends deliciously with the potatoes, eggs and spices.Try it and see for yourself!
- The beauty of this recipe is you can add any ingredients you like to create your own homemade potato salad. Toss in cucumbers, radishes, celery, chives, pimentos, dill relish, pickle juice, Italian dressing mix, yellow or sweet onion, bacon or green peas to make it your own. The possibilities are endless!
How to Chop Fresh Dill Weed for Potato Salad
We have a few picky eaters in the family (who will remain nameless) who don’t care for anything “crunchy” in their potato salad. Personally, I love adding celery and green onion for extra texture and flavor. There’s also some debate in the family over pickles vs. dill weed. Again, the crunchy factor comes into play. However, dill weed adds such a delightful dimension to the potato salad flavor. Here’s how to chop fresh dill weed:
- First, remove the fern-like leaves and stems from the thick center stem.
- Then, use a large sharp knife to mince the dill leaves to the desired consistency.
- If you don’t have fresh dill, you can use dried, but it’s always best to use dried seasonings within six months of purchase.
- To get the best flavor from the dried dill, crush it between your hands before adding it to the salad.
More Succulent Side Dishes
Looking for more sides to round out your next picnic or party buffet? In our opinion, the more sides the better. So try a few of our favorite recipes:
- Mom’s Traditional Macaroni Salad
- Creamy Potatoes and Peas
- Coconut Pecan Sweet Potato Halves
- Australian Sausage Rolls
- Mexican Street Corn Cups
- Easy Cream Cheese Fruit Dip
- Homemade Macaroni and Cheese with Ham and Peas
How to Make the BEST Potato Salad
Ingredients
- 5 potatoes mediumRusset or red
- 8 eggs hard boiled (save 2 eggs to use for garnish on salad)
- salt and pepper to taste
- 1/2 cup mayonnaise or Miracle Whip
- 1/2 cup sour cream
- 2 Tbsp sugar
- 1 tsp mustard
- 1/2 cup sweet pickle relish or 5 to 6 diced baby dill pickles, if you don't like it sweet
- 1 tsp Dill weed finely chopped
- paprika optional
- celery chopped (optional)
- green onion or red onion, chopped (optional)
Instructions
- Boil potatoes with peel on for about 40 minutes until potatoes are tender, but still firm. If you are using red potatoes, boil 25-30 minutes.
- 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).
Liz says
April 5, 2014 at 10:29 amLove this recipe. Very close to y own recipe. Thank you. Have a Great Weekend!
Jan says
August 8, 2015 at 9:06 amI always a little celery seed, gives the celery taste without the crunch.
Echo says
August 8, 2015 at 12:31 pmThat is a great idea – especially if you don’t like celery. Thanks!
SHERAN says
April 9, 2014 at 9:34 amI 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!
Erica says
April 9, 2014 at 10:48 amSheran– 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! 🙂
Sheila says
May 24, 2019 at 10:39 amAt least you seem to put everything in it or options I say a southern cornbread dressing recipe on another site no seasoning at all
Cheryl Dugger says
April 9, 2014 at 12:43 pmThis 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!!
Barb says
April 9, 2014 at 9:02 pmYour 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.
The Better Baker says
April 11, 2014 at 7:08 amLooks mighty tasty. MMM good! Perfect for summertime.
Lynn's Southern Heart says
April 15, 2014 at 7:16 pmThis 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!
Kathleen says
April 16, 2014 at 10:16 amThis 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.
Margie says
April 16, 2014 at 2:28 pmPotato 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.
Lynde F. says
April 18, 2014 at 9:48 amI actully googled “boiled eyes” thinking it was an exotic ingredient I had not heard of–lol-now I know you must have meant boiled eggs;)
April says
September 4, 2014 at 8:42 ami just died laughing from this comment~ It hit my funny bone pretty hard! 🙂
MA HAYES says
August 30, 2016 at 4:51 pmBoiled eyes….. Is this for Halloween?
Rose says
March 18, 2016 at 9:24 amI also did the same thing. Lol
Faye Shirley says
March 25, 2016 at 2:48 pmI was wondering what the boiled eyes were myself
Tammy says
March 25, 2016 at 6:37 amLoL This is the funniest thing I read today thus far. “Boiled Eyes” hehehe I am sharing this with my mother, because we relate <3
Emily says
March 25, 2016 at 8:27 pmOh man, that was a bad typo! Fixing now. Haha!
ily says
March 26, 2016 at 9:27 ameyes or eggs?
Beverly says
May 24, 2018 at 2:55 pmI know that it was a typing mistake but the “boiled eyes” made me laugh out loud. Thanks for my daily chuckle.
jan says
November 11, 2018 at 3:04 pmboiled eyes???
Favorite Family Recipes says
November 12, 2018 at 10:48 amHaha – gotta love autocorrect! 🙂
Shari says
April 17, 2014 at 11:38 pmThis recipe sounds delightful and delicious! Looks easy too which I’m always looking for. Thanks for sharing!
Shari says
April 21, 2014 at 11:45 pmMade this! It’s always scary to try a new potato salad. . . LOVED IT!!! Thanks!
Cindy Lee Watts says
April 22, 2014 at 8:02 pmThis 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!
Kendall says
May 19, 2014 at 6:08 pmIsn’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!
Lisa says
August 31, 2014 at 11:34 pmno, 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.
Denise says
May 23, 2014 at 4:58 amThank 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!!!
anna says
July 1, 2014 at 9:30 amhow many does this recipe typically feed?
thanks!
Erica says
July 1, 2014 at 9:55 amProbably 6-8 depending on the size of potatoes and how hungry everyone is!
karen says
July 1, 2014 at 4:40 pmwe also cut up cucumbers & radishes & celery also – yummy!
Julianne says
August 31, 2014 at 10:15 pmThis 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
Erica says
September 1, 2014 at 8:47 amJulianne- 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!
Susan Smith says
September 3, 2014 at 11:20 amMine 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!
Erica says
September 3, 2014 at 1:33 pmCooking them up with the potatoes is a great idea!
Madeline says
October 12, 2014 at 10:04 pmYou 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.
Madeline says
October 12, 2014 at 9:45 pmI 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!
jolene says
January 3, 2015 at 5:36 pmGreat recipe! I like to add onions too.
Jean says
March 3, 2015 at 5:48 ami 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.
Erica says
March 3, 2015 at 11:42 amIt 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.
D Varble says
December 19, 2015 at 2:39 pmSometimes 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
Wanda says
April 24, 2017 at 12:02 pmI 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!
Mary says
March 4, 2015 at 10:40 pmYour 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.
Echo says
March 4, 2015 at 11:06 pmThank 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.
Candice says
March 22, 2015 at 5:29 pmCould 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.
Echo says
March 23, 2015 at 8:04 am5 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!
Dolores Jones says
April 21, 2015 at 11:45 ambeing 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.
Judy says
August 4, 2015 at 10:44 amSimilar 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.
Erica says
August 4, 2015 at 10:46 pmOoh I like the idea of shredding the onion! Thanks for sharing!
Bernie says
March 22, 2016 at 6:01 pmSounds 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.
Mary says
August 5, 2015 at 11:47 amsound really nice I’m going to try are are quantitys American .also can you please post a recipe for cream of garlic soup .thanx
Echo says
August 5, 2015 at 5:28 pmYes, 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!
Julie Pierce says
August 6, 2015 at 5:48 pmThis is wonderful. You can also use canned potatoes as well and it is less work to cook and peel.
Echo says
August 6, 2015 at 7:09 pmI’ve never used canned potatoes before. Thanks for the tip!
Karen Coghlan says
August 9, 2015 at 3:06 pmI love potato salad with egg, but the sour cream makes it sound even more delicious, thank you for sharing…
Echo says
August 10, 2015 at 9:48 amThe sour cream makes the dressing more creamy. It’s not for everyone, but I love it!
Karen says
August 9, 2015 at 5:08 pmMy 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.
Echo says
August 10, 2015 at 9:47 amThere 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!
emily says
August 9, 2015 at 10:29 pmAnxious to try this! What type of mustard do you use (just plain yellow?)
Echo says
August 10, 2015 at 9:45 amYes, we use yellow mustard. Thanks for asking!
Karen says
August 10, 2015 at 7:54 pmOur family also prefers a plain, non crunchy salad. I make a homemade mayonnaise though instead of the regular mayo etc.
Teri says
August 12, 2015 at 5:02 amI use a little chopped celery, a little onion and about 1/2 lb of bacon in mine but everything else is the same … yummmm ^_^
Teri says
August 12, 2015 at 5:03 amThat’s GREEN onion .. oops !
Linda Young says
February 5, 2016 at 1:46 pmI have never put eggs in potato salad. Is this something new?
Erica says
February 5, 2016 at 10:55 pmI don’t think I have ever had potato salad WITHOUT them lol.. maybe it is just our family?
betty says
March 19, 2016 at 12:51 pmalso never heard of potato salad without eggs…
sounds odd
Johanne L. says
March 22, 2016 at 3:50 amChez nous aussi y a toujours eu des œufs dans la salade de pommes de terre
elsa says
March 17, 2016 at 7:22 pmTry your recipe like it is but add Beau Monde seasoning. And use Dukes mayonnaise. Use Dukes and you will never go back.
elsa says
March 17, 2016 at 7:24 pmAdditional message. NO MUSTARD !!
Narda says
March 18, 2016 at 6:06 pmHere’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.
betty says
March 19, 2016 at 12:50 pmno onions, no mustard, no celery, no green pepper?? ;o( we like a lot more in ours
Doris Beesing says
August 9, 2016 at 11:20 amI 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.
Linda says
March 24, 2016 at 9:14 amJamie I copied this many years ago when you had your show. My family just loves the Potato Salad. Thank You so very much
Emma says
April 1, 2016 at 9:32 amCan 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!
Erica says
April 1, 2016 at 6:55 pmAbsolutely! I use dill relish all the time
Unclebuck says
April 3, 2016 at 7:37 pmSounds great, but we like just a little finely chopped celery, carrot, onion and some frozen green peas for good measure.
Liz says
April 6, 2016 at 6:07 amI’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. 🙂
Erica says
April 6, 2016 at 9:31 pmThanks 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 😀
Kathy says
June 17, 2016 at 1:08 pmLooks 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
Nana says
June 30, 2016 at 10:29 amToo 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.
Suzan says
July 11, 2016 at 7:22 pmGood flavors,but I thought it was a little dry and could use more dressing.
Erica says
July 12, 2016 at 3:28 pmA little extra mayo never hurt anyone 😉 definitely add more if you think it needs it!
Karen says
November 10, 2016 at 10:20 amI 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.
Echo says
November 11, 2016 at 10:31 amThank you for sharing, Karen. The pressure cooker does save so much time!
Rhianon says
January 19, 2017 at 12:41 pmYum, 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!
Vickie Woolley says
May 15, 2017 at 2:32 pm~~ 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. 🙂
Rita Levy says
July 8, 2017 at 10:05 pmSounds yummy. I will definitely grate onions, use celery salt and fresh dill. I’m Finnish and dill is used in everything. Thanks for recipe. I also like dukes msyo. I’m from Maryland and dukes is the choice th e re.
Ron Hunter says
August 24, 2017 at 1:24 amI REALLY don’t like chunky potato salad! Especially when some of the potatoes are not completely cooked through! Being a Texas guy, I like some mustard in the salad, rather than mayo, and even some olives. Not into crunchy. I like mine smooth.
linda says
September 2, 2017 at 6:47 pmI make my potato salad almost the same way but I do not use sour cream. I prefer dill , so I use some of the dill pickle juice to coat my cooked and cubed potatoes first. Then I add my Mayo, mustard, diced dill pickles, onion, celery, hard boiled eggs, marjoram, tarragon, summer savory, sweet basil and toss lightly to mix but not making the potatoes mushy . I sprinkle paprika and dill weed on top for garnish. ( I prefer to steam my potatoes for my salad, peel, cool, and cube for the salad.) Thank you for your recipe ; it makes me hungry looking at the delicious bowl full :)…