Mom’s Creamy Potato Salad is the ultimate comfort food side, a nostalgic favorite at cookouts, picnics, and family gatherings everywhere. Tender potatoes are tossed with crisp vegetables, rich mayonnaise, tangy mustard, and delicate seasonings for a salad that’s cool, creamy, and endlessly satisfying.
Whether you serve it with barbecue, fried chicken, or sandwiches, this time-tested recipe brings a touch of home to any table—hearty, familiar, and always crowd-pleasing.
Why You’ll Love It
Each bite is a perfect mix of soft potatoes, snappy celery or pickles, a creamy yet piquant dressing, and just the right amount of egg for substance. The recipe is forgiving—easy to adapt with your own veggie add-ins or dressing tweaks.
It’s make-ahead friendly, best when flavors meld in the fridge, and appeals to all ages (even picky eaters!). Whether it anchors a summer meal or brightens up your holiday table, this potato salad is a classic made for sharing.
Key Ingredients
Choose waxy potatoes like Yukon Golds or red potatoes for tender, creamy chunks that hold their shape. Mayonnaise is the base for the dressing, with yellow mustard or Dijon for zest. Finely diced celery, red onion, or green onions deliver crunch and bite; sweet or dill pickles add tang.
Hard-boiled eggs provide richness and texture. A little vinegar, a pinch of sugar, and classic seasoning—salt, pepper, sometimes paprika—round out the salad. Fresh herbs like parsley or dill brighten the finished dish.
Ingredients
- 2 1/2 lbs Yukon Gold or red potatoes
- 3/4 cup mayonnaise
- 2 tablespoons yellow mustard or Dijon
- 3 tablespoons apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 celery stalks, finely diced
- 1/2 cup finely chopped red onion or green onions
- 1/2 cup sweet or dill pickles, diced
- 3 large hard-boiled eggs, chopped
- 2 tablespoons chopped fresh parsley or dill
- Optional: paprika for sprinkling, sliced radishes, extra pickles
Preparation
Wash and peel (if desired) the potatoes, then cut into bite-sized cubes. Place in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then simmer 10–12 minutes until just fork-tender—don’t overcook. Drain well and spread on a tray to cool slightly.
In a large bowl, mix mayonnaise, mustard, vinegar, sugar, salt, and pepper until smooth. Add diced celery, onion, pickles, and chopped eggs. Gently fold in warm potatoes, being careful not to mash them. Stir in fresh parsley or dill.
Taste and season as needed. For the best texture and flavor, chill at least an hour before serving. Garnish with paprika, more herbs, or extra egg and pickle slices.
Tips & Tricks
Salt your boiling water well—this flavors the potatoes from within and keeps salad from tasting flat. Use potatoes while slightly warm; they better absorb the dressing and meld flavors. Don’t overcook potatoes, which can lead to mushy salad, or undercook, which leaves hard chunks.
Dice potatoes uniformly for even cooking and professional presentation. For super creamy salad, mash a few cooked potato cubes into the dressing before combining. Finely chop veggies and eggs for even distribution and texture.
Taste after chilling and adjust seasonings—flavors mellow in the fridge. For a lighter dressing, replace half the mayo with Greek yogurt or sour cream for tang and richness without heaviness.
If transporting, store in a chilled container with ice packs. Always garnish just before serving to keep colors bright and herbs fresh.
Substitutions and Variations
Swap Yukon Golds or reds with baby potatoes, fingerlings, or even russets (for a softer, fluffier texture). Use sweet pickles for a sweeter salad, dills for a tart version. Add chopped bell pepper, grated carrot, or peas for more color and crunch.
For extra protein or flair, toss in crispy bacon bits, crumbled blue cheese, or shredded cheddar. Try chives or tarragon for a different herb note, or minced jalapeño for a kick.
Vegan mayo and plant-based dressings make this salad vegan-friendly. Whole-grain or honey mustard changes the flavor profile. Apple cider vinegar can be swapped for white or red wine vinegar, lemon juice, or a splash of pickle juice.
Omit eggs for an egg-free salad, or add more for an egg-rich twist. Thin dressing with a little milk or pickle juice if you like a looser salad.
Serving Suggestions
Serve chilled as a standout barbecue side with grilled chicken, ribs, or burgers. Spoon alongside fried chicken, pulled pork, or roasted meats at picnics or potlucks. Complete a deli platter with slices of ham, turkey, and cheese.
At holidays, pair with ham, baked beans, or deviled eggs for country-style comfort. For lunch, pile onto leafy greens, tuck into wraps, or serve as part of a salad trio.
Garnish with fresh herbs, extra hard-boiled eggs, or sprinkle with paprika for classic flair. For picnics, offer in individual jars or cups to keep portions neat and easy.
Potato salad is easy to make in advance and even better the next day—just stir before serving in case the dressing thickens or separates. For leftovers, transform into potato salad-stuffed wraps or sandwiches for a quick, hearty meal.
