Mom's Classic Potato Salad Recipe

5 from 1 vote

Mom's classic potato salad is perfect for summer BBQ's! It's creamy, tangy and absolutely delicious!

Prep Time20

Cook Time20

Course: Side Dish

Cuisine: American

Servings: -10

Calories: 271kcal

Author: Andrea

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
1/4 yellow onion finely diced
4-5 hard boiled eggs peeled and chopped
1/4 cup sweet pickles finely diced (optional)
1 -1 1/2 cup mayonnaise (depending on how cream you like it)
1 tsp bon appetit seasoning
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp paprika

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.

-This salad lasts in the refrigerator for up to 3 days