Mom’s Classic Potato Salad

Every summer my mom would make a big bowl of her classic potato salad. We’d eat it with grilled burgers or hot dogs and it was always gone within days. This summer I decided it was my turn to make it, and I have to say, it disappeared just as quickly as it did back then!

Mom's Classic Potato Salad

The only problem with a lot of her savory recipes is that they don’t have exact amounts, which is fine if you’re making it with her, but kind of scary when you’re doing it on your own… or posting it to a blog 🙂 So I used visual clues and probably added more of some ingredients and less of others. I guess that’s the beauty of cooking vs. baking- you can do what you want!

Mom's Classic Potato Salad

Like adding a generous amount of paprika, because as of last year I’m obsessed. It makes just about everything taste better! And some bon appetit seasoning just for kicks, because I love finding new uses for it. Anyway, this potato salad is really easy to make and tastes great with just about anything: BBQ chicken, ribs, pulled pork, sloppy joes, burgers or hot dogs. I was shocked that my husband loved it so much… I mean, I know he loves potatoes, celery and egg, but he really loved it! It made me so happy, because I really love it too.

Mom's Classic Potato Salad

Whether you’re looking for a side dish to bring to a BBQ or just want to whip up a flavorful side for dinner, this classic potato salad is the way to go! It’s a crowd pleaser!

5.0 from 1 reviews
Mom's Classic Potato Salad
 
Prep time
Cook time
Total time
 
Mom's classic potato salad is perfect for summer BBQ's! It's creamy, tangy and absolutely delicious!
Author:
Yield: 8-10 servings
Ingredients
  • 6 medium size Yukons or 3 large Russet potatoes (about 3 lbs. total), cut into large chunks
  • 3 tbsp. red or white vinegar
  • 2 celery stalks, diced
  • ¼ yellow onion, finely diced
  • 4-5 hard boiled eggs, peeled and chopped
  • ¼ c. sweet pickles, finely diced (optional)
  • 1-1½ c. mayonnaise (depending on how creamy you like it)
  • 1 tsp. bon appetit seasoning
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • ¼ tsp. paprika
Directions
  1. Bring a large pot of water to a boil. Place the potatoes in the pot and cover. Simmer for 15-20 minutes or until the potatoes are fork-tender. Drain and rinse under cold water until the potatoes are cool. Cut the potatoes into ½" chunks, peeling the skin off as you go (although if you like, you can keep the skin on).
  2. Place the potatoes in a large bowl. Pour in the vinegar, then add in the celery, onion, boiled egg, pickles (if desired), mayo, and seasonings. Using a spatula, stir the mixture until evenly coated. Cover and place in the refrigerator to chill, for about 1 hour.
Notes
-This salad lasts in the refrigerator for up to 3 days


Recipe source: slightly adapted from a family recipe

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. I like to add sour cream along with mayo. I don’t use pickles but I add dill weed. Everything else pretty much the same.

  2. Hands down THE best potato salad out there! Reminds me of my grandmothers recipe! Made a huge bowl of it to take to a cookout and the bowl was empty when it was time to leave! Thanks for bringing back the memory!

  3. I really like the looks of this recipe, it reminds me of one I have that my mother always made, so good. Will have to try.

  4. This looks fantastic. Could you use Beau Monde instead of the Bon Appetite? I just don’t want to buy another seasoning for my already overcrowded spice drawer!

  5. I added 2 tablespoons of sour cream and 1 tablespoon of creamy ranch dressing to the mayo. Also, I put in 4 hard boiled eggs and I used the 3 of the hard boiled yolks that I mashed up with 1 heaping teaspoon of yellow mustard and mixed it with the mayo, sour cream and ranch dressing.