Add a touch of deliciousness to your BBQ with Mom’s Classic Potato Salad. Creamy, tangy, and unforgettable, this salad is ready in just 20 minutes!
Mom’s Classic Potato Salad is a timeless, crowd-pleasing side dish made with tender chunks of boiled potatoes tossed in a creamy, tangy dressing. The dressing is blended with mayonnaise and vinegar and coats the potatoes perfectly while adding a burst of flavor. Chopped celery, hard-boiled eggs, onions, and pickles bring in crunch and extra richness, creating a well-balanced dish.
If you love summer side dishes perfect for a barbeque like me then you also have to check out my Dill Macaroni Salad, Apple Pie Baked Beans, and Summer Pasta Salad.
Table of Contents
Why We Love Mom’s Potato Salad
- It only takes 20 minutes to make this tasty potato salad so it is ideal for busy schedules.
- The tangy flavor in this potato salad recipe adds a delightful zing to every bite.
- Mom’s Classic Potato Salad is a delicious side dish for BBQs, picnics, and family gatherings.
Recipe Ingredients
- Mayonnaise: Adds a creamy, rich texture and a slight tanginess.
- Bon Appetit Seasoning: This seasoning blend adds a savory flavor to the dish.
- Sweet Pickles: Adds a sweet and tangy flavor to the salad.
See the recipe card for full information on ingredients and quantities.
Variations
- Dill Pickles Addition: Substitute sweet pickles with finely diced dill pickles for a slightly less sweet, but still tangy flavor.
- Red Potatoes Swap: Use red potatoes instead of Yukon gold potatoes or Russets for a firmer texture that holds up well in the salad.
How to Make Mom’s Classic Potato Salad
Step 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).
Step 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.
Expert Tips
- Uniform Potato Chunks: Cut the potatoes into uniform ½” chunks for even cooking and a consistent texture throughout the salad.
- Gentle Mixing: Use a spatula to gently fold the ingredients together. Over-mixing can break down the potatoes and result in a mushy texture.
FAQs
Some garnish options include fresh herbs like chopped parsley or chives, sliced green onions, a sprinkle of paprika, and crumbled bacon.
To make your potato salad extra creamy, ensure the potatoes are thoroughly drained and cooled before mixing with the other ingredients. This helps maintain the salad’s creamy texture.
Storage Info
STORE Mom’s Classic Potato Salad in an airtight container in the refrigerator. It will stay good for up to 3-4 days.
This potato salad is best served cold or at room temperature. If you prefer it warmer, let it sit out for about 30 minutes before serving, but do not microwave as it will alter the taste and texture.
More Salad Recipes That You’ll Love
Mom’s Classic Potato Salad Recipe
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 stalks celery - diced
- ¼ yellow onion - finely diced
- 4-5 hard boiled eggs - peeled and chopped
- ¼ cup sweet pickles - finely diced (optional)
- 1 -1 ½ cup mayonnaise - (depending on how cream you like it)
- 1 tsp bon appetit seasoning
- 1 teaspoon salt
- ½ tsp ground black pepper
- ¼ tsp paprika
Instructions
- 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).
- 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.
Excellent. Delicious result.
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.