This Homestyle Potato Salad recipe comes straight from Mom’s recipe box. Tender chunks of potatoes and eggs covered in creamy dressing is tried and true and a hit at any gathering!
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.
Which Potatoes Make the Best Potato Salad?
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.
Do you Cut Potatoes Before Boiling Them?
If you are 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, around ten minutes. Waxy potatoes like Yukon Gold or red potatoes can be simmered slightly longer.
What Dressing is Best for Potato Salad?
For this recipe Best Food’s/Hellmann’s mayonnaise is the absolute best. It has the perfect creamy, tangy flavor that blends deliciously with the potatoes, eggs and spices.Try it and see for yourself!
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 Ingredients to Try in this Potato Salad Recipe
The beauty of this recipe is you can add any ingredients you like to create your own homemade potato salad. Here are a few ideas to add extra flavor and dimension to your next salad:
- diced chives
- chopped pimientos
- dill relish
- pickle juice
- Italian dressing mix
- shredded yellow or sweet onion
- spicy brown mustard
- green pepper
- frozen green peas
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
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!
How to Make Homestyle Potato Salad
Homestyle Potato Salad
- 5 medium potatoes, Russet or red
- 8 eggs, hard boiled (save 2 eggs to use for garnish on salad)
- salt & pepper to taste
- 1/2 cup mayonnaise or Miracle Whip
- 1/2 cup sour cream
- 2 tablespoons sugar
- mustard to taste
- 1/2 cup sweet pickle relish, or 5 to 6 diced baby dill pickles, if you don't like it sweet
- Dill weed or paprika optional
- chopped celery optional
- chopped red or green onion optional
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).