If you’ve ever yearned for the perfect balance of creamy, tangy, and crunchy in a side dish, you’re about to fall head over heels for Mom’s Classic Potato Salad Recipe. This isn’t just any potato salad—it’s a nostalgic celebration of comfort and simplicity. Crafted with tender red potatoes, crisp celery, zesty pickles, and a velvety blend of mayo and mustard, every bite bursts with the kind of flavor that brings family gatherings and warm memories to mind. Whether you’re planning a picnic, BBQ, or just a hearty weeknight meal, this recipe delivers that delightful, timeless taste you’ll want to make again and again.
Ingredients You’ll Need
Mom’s Classic Potato Salad Recipe calls for straightforward, humble ingredients that each add their own perfect touch. From the starchy, tender potatoes that form the base to the punchy mustard that brings a little zing, these essentials work together in delicious harmony.
- 3 pounds red potatoes, cubed (10 cups): Red potatoes hold their shape beautifully and provide a creamy yet firm texture that’s ideal for potato salad.
- 3 celery ribs, diced: Adds a satisfying crunch and fresh, green notes.
- 1 cup diced dill pickles: Brings a tangy, vinegary kick that cuts through the richness.
- 1/2 cup diced red onion: Offers a mild but sharp flavor that balances sweetness and acidity.
- 3 hard-boiled large eggs, peeled and diced: Adds creaminess, protein, and a classic look.
- 1 cup mayonnaise: The creamy base that ties all the ingredients together.
- 1/4 cup yellow mustard: Gives a bright, tangy contrast that lifts the whole salad.
- Salt and pepper, to taste: Enhances all the flavors perfectly.
How to Make Mom’s Classic Potato Salad Recipe
Step 1: Prepare the Potatoes
Start by covering the cubed red potatoes with water in a large pot and bringing it to a boil. Once boiling, reduce the heat and simmer until the potatoes are tender when poked with a fork or knife—about 10 to 15 minutes. This ensures the potatoes are cooked through but still hold their shape nicely in the salad.
Step 2: Cool and Drain the Potatoes
Drain the hot water and immediately rinse the potatoes with cold water to stop the cooking process. Let them sit in cold water until they have cooled down mostly, then drain thoroughly. This step is crucial to keep the potatoes from becoming mushy and helps retain their firmness and texture.
Step 3: Combine Ingredients
In a large mixing bowl, stir together the cooled potatoes, diced celery, pickles, red onion, and hard-boiled eggs. Then add the mayonnaise and yellow mustard. Mix gently but thoroughly so every potato cube gets coated in the luscious dressing, distributing flavor evenly without breaking the potatoes apart.
Step 4: Season and Chill
Season your salad with salt and pepper to taste. It’s smart to add seasoning gradually because the pickles and mustard bring their own saltiness. Finally, cover and refrigerate the potato salad for at least an hour so the flavors meld beautifully before serving.
How to Serve Mom’s Classic Potato Salad Recipe
Garnishes
To make your potato salad pop visually and flavor-wise, fresh garnishes are a fantastic choice. Sprinkle chopped fresh parsley or chives on top for a burst of color and brightness that contrasts deliciously with the creamy texture. You might also add a few paprika dustings for a smoky hint and extra warmth.
Side Dishes
This potato salad pairs like a dream with classic BBQ fare—think grilled burgers, hot dogs, or smoky ribs. It also complements roasted chicken or fish, balancing heavier proteins with its tangy, refreshing profile. For a picnic or potluck, it’s a crowd-pleaser alongside baked beans and corn on the cob.
Creative Ways to Present
Want to impress your guests with presentation? Serve the potato salad in a hollowed-out bread bowl for a rustic touch or portion it into individual mason jars for easy, attractive servings. You can even add sliced radishes or colorful bell peppers on top as a crunchy topping to elevate both taste and texture.
Make Ahead and Storage
Storing Leftovers
Mom’s Classic Potato Salad Recipe actually tastes better the next day as the flavors have time to blend. Store leftovers in an airtight container in the refrigerator and consume within 3 to 4 days. Always give it a gentle stir before serving to redistribute any dressing that may have settled.
Freezing
Potato salad with mayonnaise does not freeze well because the texture of the potatoes and dressing changes after thawing. For the best experience, avoid freezing this recipe to preserve its fresh and creamy qualities.
Reheating
This recipe is best enjoyed cold or at room temperature and should not be reheated. If you want a warmer side, consider heating other dishes while serving the potato salad chilled alongside.
FAQs
Can I use a different type of potato?
Absolutely! While red potatoes are ideal because they hold their shape, Yukon Gold or fingerling potatoes are good alternatives. Avoid starchy russets as they tend to become mushy.
Is there a way to make this recipe lighter?
Yes! You can swap out mayonnaise for Greek yogurt or a mix of the two to reduce calories while maintaining creaminess. Just remember this will slightly alter the flavor profile.
How far in advance can I make Mom’s Classic Potato Salad Recipe?
Making it a day ahead is encouraged since the flavors deepen beautifully after resting overnight. Just keep it refrigerated in a sealed container until serving.
Can I add bacon or other mix-ins?
Definitely. Crispy bacon bits, chopped fresh herbs, or even diced bell peppers make fantastic additions that add texture and flavor twists without overshadowing the classic taste.
What’s the best mustard to use?
Yellow mustard is traditional and offers a bright tang that complements the mayonnaise perfectly. Spicy brown mustard can be a nice upgrade if you prefer a bit more bite.
Final Thoughts
There’s a reason why Mom’s Classic Potato Salad Recipe has stood the test of time—it’s simply delicious, comforting, and a guaranteed crowd-pleaser. I honestly can’t recommend it enough for any gathering or just when you crave a satisfying, homemade side. Give it a try, and you might just find your new favorite family tradition!
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Mom’s Classic Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 37 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Description
This classic Mom’s Potato Salad recipe is a creamy, tangy, and comforting side dish featuring tender red potatoes, crunchy celery, dill pickles, red onion, and hard-boiled eggs mixed in a savory mayonnaise and mustard dressing. Perfect for picnics, BBQs, or holiday gatherings, this traditional potato salad is easy to prepare and serves 12.
Ingredients
Potatoes and Vegetables
- 3 pounds red potatoes, cubed (about 10 cups)
- 3 celery ribs, diced
- 1 cup diced dill pickles
- 1/2 cup diced red onion
Eggs
- 3 large hard-boiled eggs, peeled and diced
Dressing
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- Salt and pepper, to taste
Instructions
- Boil the Potatoes: Place the cubed red potatoes in a large pot and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook until the potatoes are soft and tender, which usually takes about 15-20 minutes. Test doneness by piercing the potatoes with a fork or knife; it should slide in easily without resistance.
- Drain and Cool Potatoes: Drain the cooked potatoes in a colander and rinse them under cold water. Then cover the potatoes with cold water and let them sit until mostly cooled, about 5-10 minutes. Drain thoroughly to remove excess water, ensuring the salad isn’t watery.
- Mix the Salad: In a large mixing bowl, combine the cooled potatoes, diced celery, diced dill pickles, diced red onion, and diced hard-boiled eggs. Stir these ingredients gently but thoroughly to distribute everything evenly.
- Add Dressing and Season: Add the mayonnaise and yellow mustard to the bowl with the potato mixture. Stir until all ingredients are well coated with the creamy dressing. Season with salt and pepper to taste, adjusting according to your preference.
- Chill and Serve: Cover the potato salad and refrigerate it for at least 1 hour before serving to allow the flavors to meld together. Serve chilled for the best taste and texture.
Notes
- Use red potatoes for their firm texture that holds up well during cooking and mixing.
- Letting the potatoes cool completely prevents the mayonnaise from melting and keeps the salad creamy.
- Can be made a day ahead for enhanced flavor.
- Add chopped fresh herbs like parsley or dill for extra freshness if desired.
- Adjust the amount of mustard and mayonnaise to suit your taste preference.
