There’s something undeniably comforting about a bowl of Mom’s Easy Potato Salad, a classic American dish that’s as hearty as it is flavorful. Creamy, tender potatoes mingle with crisp veggies and a tangy dressing, creating a perfect balance of textures in every bite. Ready in just 1 hour, this recipe is a lifesaver for potlucks, picnics, or weeknight dinners.
Packed with fiber-rich potatoes and a hint of sweetness from fresh ingredients, this salad is both nourishing and indulgent. The creamy dressing, kissed with a touch of tang, coats each ingredient beautifully, making it impossible to resist. Whether you’re feeding a crowd or treating yourself, this dish delivers comfort and flavor in every forkful.
What You’ll Need for Mom’s Easy Potato Salad
- 8 potatoes, cooked (use russet or Yukon gold for best results)
- 8 eggs, hard boiled
- ¾ cup dill or sweet pickles, diced (choose your favorite flavor!)
- 2 celery stalks, diced
- 1 cup mayonnaise (or Miracle Whip for a tangier twist)
- 3 Tablespoons yellow mustard
- 1 Tablespoon sugar
- 1 teaspoon white vinegar
- Salt and pepper, to taste
- Salad Supreme Seasoning, optional (for a flavorful garnish)
How to Make Mom’s Easy Potato Salad
- Cook the potatoes: Bring a large pot of water to a boil. Add the potatoes and boil for 30-40 minutes, or until a fork can easily pierce them without them falling apart. Drain and let cool (refrigerate to speed up cooling).
- Boil the eggs: In a separate pot, bring water to a boil. Add the eggs and boil for 10 minutes. Turn off the heat, drain, and place the eggs in an ice bath for 10 minutes to cool.
- Prepare the ingredients: Once the potatoes are cool, peel and dice them. Dice the celery and pickles. Peel and dice the hard-boiled eggs (optional: save 1 egg to slice for garnish).
- Combine the base: In a large bowl, mix the diced potatoes, celery, pickles, and eggs.
- Make the dressing: In a small bowl, whisk together the mayonnaise, mustard, sugar, and vinegar until smooth.
- Mix it all together: Pour the dressing over the potato mixture and gently fold until everything is evenly coated. Add salt and pepper to taste. If the salad seems dry, add a bit more mayonnaise.
- Garnish and serve: Sprinkle with Salad Supreme seasoning (if using) and top with sliced egg for a classic presentation. Serve chilled and enjoy!
Creative Sauce and Topping Ideas
While the classic mayo-mustard combo is a winner, try mixing in a dollop of sour cream or Greek yogurt for a tangy twist. For a smoky flavor, add a dash of smoked paprika or a spoonful of barbecue sauce. If you’re feeling adventurous, sprinkle some crumbled bacon or chopped chives on top for extra crunch and flavor.
Perfect Pairings: Serving Suggestions
This potato salad is a crowd-pleasing side dish that pairs beautifully with grilled meats like burgers, hot dogs, or chicken. It’s also a great addition to a summer picnic or potluck. Serve it alongside fresh corn on the cob or a crisp green salad for a complete meal.
Storage and Reheating Tips
Store your potato salad in an airtight container in the fridge for up to 3 days. If it seems a bit dry after chilling, stir in a tablespoon or two of mayonnaise to refresh the texture. Avoid freezing, as the potatoes and mayo may separate and become watery.
Time-Saving Hacks for Busy Cooks
To save time, cook the potatoes and eggs simultaneously in the same pot—just add the eggs after the potatoes have been boiling for about 20 minutes. Use pre-diced pickles or pre-chopped celery from the store to cut down on prep work. You can also make the sauce a day ahead and store it in the fridge until you’re ready to mix everything together.
Recipe Variations to Try
For a lighter version, swap half the mayo with avocado or hummus. Add a pop of color and sweetness with diced red bell peppers or corn kernels. If you love a bit of heat, mix in some chopped jalapeños or a splash of hot sauce. The possibilities are endless!
Mom’s Easy Potato Salad
Ingredients
- 8 potatoes, cooked
- 8 eggs, hard boiled
- 3/4 cup dill or sweet pickles, diced
- 2 celery stalks, diced
- 1 cup mayonnaise you could also use Miracle Whip
- 3 Tablespoons yellow mustard
- 1 Tablespoon sugar
- 1 teaspoon white vinegar
- salt and pepper, to taste
- Salad Supreme Seasoning, optional to sprinkle on top
Instructions
- Bring two pots of water to a boil. In one pot boil your potatoes for about 30-40 minutes, or until fork can easily pierce through the potato, but not too soft that they just fall apart. Drain water off of potatoes and let them cool (I usually put the potatoes in the fridge to cool).
- In the second pot of water you will need to boil your eggs. Once the water is boiling, let it boil for about 10 minutes. Then turn the heat off and drain the water and place the eggs in an ice bath for 10 minutes.
- Once your potatoes are cool, peel and dice. Place diced potatoes, diced celery, and pickles in a large bowl.
- Dice the eggs and add them to the bowl (sometimes I will set aside 1 egg and slice it to put on top of the potato salad for presentation – totally not necessary, it’s just what my mom always did).
- In a separate small bowl, mix your mayonnaise, mustard, sugar, vinegar all together.
- Pour your sauce over the potato mixture in the big bowl and gently fold together.
- Add salt and pepper to taste. If it is dry, you can add more mayo to get it the texture you like.
- Top with Salad Supreme seasoning. As mentioned before, you can also save 1 hard boiled egg to slice and add it to the top.