Mom’s Famous Potato Salad
A beloved family favorite and the only potato salad you’ll ever need! Mom’s famous potato salad is simple, delicious, and made with love.
Warning…I can’t write a small blog post when describing my mom’s potato salad. It deserves a sure spotlight on my website so enjoy the read.
Mom’s Potato Salad—A Sacred Family Side Dish
If summer had a flavor, it would be my mom’s famous potato salad.
Lovingly passed down through generations, and treated with the same respect we give to handwritten recipes—this dish isn’t just a recipe, it’s a family heirloom. Or as I like to call it, “The Holy Grail of Side Dishes.”
This potato salad has seen it all: backyard BBQs, family reunions, Fourth of July cookouts, and even a few late night fridge raids. It’s the one dish that everyone asks for and is absolutely legendary. Trust me, once you taste it, you’ll understand why we call it “famous” and why no one dares to mess with it.
Whether you’re hosting a BBQ, bringing a side to a potluck, or just craving comfort food, this is THE potato salad recipe to make.
Why This Potato Salad Is So Special
Family-approved for decades – This is the exact recipe I grew up eating.
Perfectly balanced flavors and textures – Tangy, crunchy, creamy perfection.
Classic ingredients, no shortcuts – Real mayo, fresh herbs, and LOTS of pickles.
Crowd favorite – Always the first dish people dive into at a gathering. When folks know it’s my mom’s potato salad, suddenly everyone is a line leader.
A Few Key Tips For The Best Potato Salad
- Leave the skins on the potatoes while cooking– When cooking your potatoes, make sure to leave them whole and with skins on. The skins offer additional potato flavor and also help keep the potatoes from becoming waterlogged. This way they are tender and fluffy.
- Assemble the salad warm– The best flavors come together if you put the salad together while the potatoes are still warm. The warmth from the potatoes will absorb the rich sauce so much better and truly make this salad stand out.
- Equal parts eggs and potatoes– My mom uses the same amount of potatoes as she does eggs. I guess you could call this an “eggy” potato salad, but trust me, it is the perfect ratio.
- Don’t skimp on the pickles– The more pickle crunch the better. Basically if you think you’re using the right amount, add more.
Basic Ingredients
- Eggs– Make sure to use fresh, large eggs.
- Potatoes– Russet potatoes are the absolute best when it comes to a classic potato salad recipe. You can use others but I highly recommend the good ol’ russet.
- Pickles– Only dill pickles for this famous salad. This is not a sweet potato salad recipe.
- Chives– So my mom usually adds white or red onions but I like the mild taste of chives. Sorry mom!
- Pickle juice– This adds more briny flavor and also helps thin out the sauce.
- Mayo & mustard– It has to be regular mayo (my mom would say “best foods” all the way). I like to use “Duke’s” and then classic yellow mustard. No Dijon here!
- Fresh dill– Fresh or dried dill works here. A touch goes a long way.
- Salt and pepper– Of course, and lots of it.
Making Mom’s Potato Salad
You can find the full details in the recipe card below. These steps here are just a guideline.
Boil the potatoes and eggs– You’ll want two separate pots to cook the potatoes and eggs. Cool eggs by placing in an ice bath, and just cool potatoes enough to handle them.
Prepare the egg sauce– Chop the eggs and add them to a bowl along with mayo, mustard, chopped pickles, pickle juice, chives, salt, pepper, and dill. Combine and adjust the seasonings if needed. You want it to be pretty saucy.
Peel the potatoes– Once potatoes are cooled enough to handle, remove the skins with a paring knife. Cut potatoes into bite size pieces and add them to a larger bowl.
Mix it all together– Pour the egg sauce over the warm potatoes and gently toss until combined. Taste again for seasonings and creaminess.
Cover and chill– Make sure to completely cover the potato salad and place in the refrigerator for at least 30-minutes but 1-hour is usually the best.
Garnish– Just before serving, garnish the top with fresh chopped chives or dill for the eye appealing look! You won’t be able to stop yourself from gathering a big scoop.
More Important Tips
- Don’t overcook the potatoes: You want them tender but not mushy.
- Chop ingredients small: It helps with texture and balance.
- Let it chill: Potato salad gets better as it sits.
- Taste as you go: Adjust salt, mustard, or mayo to your liking—just like Mom does!
If you’re looking for a no-fail, nostalgic potato salad that’s truly unforgettable, this is it. My mom’s famous potato salad is the kind of recipe that brings people together and makes memories. I hope you love it as much as we do!
Mom’s Famous Potato Salad
Equipment
- 1 large pot for the potatoes
- 1 small pot for the eggs
- 1 medium bowl for mixing eggs and sauce
- 1 large bowl for serving potato salad
Ingredients
- 5 medium size russet potatoes, skin-on, scrubbed clean
- 5 large, eggs, room temperature
- 2/3-3/4 cups regular mayo not miracle whip
- 3 tbsp yellow mustard
- 1 cup chopped dill pickles
- 2 tbsp dill pickle juice
- 1/4 cup chopped chives
- 1 tbsp fresh dill, chopped or use 1 tsp dried dill
- salt and pepper to taste
Instructions
For the Potatoes
- Add 5 clean, whole potatoes to a large pot and cover with cold water. Place on the stove and bring to a boil. Cook for 25-30 minutes or until a fork can pierce easily through the potato, but being careful not to over-cook them. Drain and allow to cool until you can handle them.
For the Eggs
- Meanwhile, also add water to a smaller pot (enough so eggs are completely submerged) Bring water to a boil and gently place 5 eggs in the water. Bring back to a medium-high boil and allow to cook 12-minutes. Once cooked, immediately place in a bowl with cold water and ice to stop the cooking. This will also help the shells to slide right off. Cool eggs completely.
Making the Egg Sauce
- Remove the shells from the eggs and chop fine, or chunky if you prefer that. Place the eggs in a medium size bowl and add 2/3-3/4 cups mayo (start with 2/3 and go from there) 3 tbsp mustard, 1 cup chopped pickles, 2 tbsp pickle juice, 1/4 cup chives, 1 tbsp fresh dill, salt and pepper to taste. Combine until creamy.
Prepare the Cooked Potatoes
- Once potatoes are cooled enough to handle, but you still want them warm, remove the skins with a pairing knife or just use your hands. The skins should come off easily. Dice potatoes into bite size pieces and add them to a larger bowl.
Assembling the Salad
- Pour all the egg sauce in with the potatoes and use a large spoon to gently toss and combine. Taste for seasonings and creaminess. Usually I need to add more salt and pepper, or sometimes more mayo or mustard. You want it super creamy as the potatoes will absorb the sauce as it sits.
Place in the Refrigerator
- Cover potato salad tightly and place in the refrigerator for at least 30-minutes but 1-hour is usually best. Garnish with more fresh chives or dill right before serving and enjoy the best potato salad of your life!
Notes
Nutrition
If You Love Potato Salad—Check out These!
When you’re done devouring my mom’s potato salad, make one of these awesome combos—Honey Mustard Potato Salad, Mediterranean Potato Salad, Cucumber Potato Salad with Creamy Dill Dressing, Loaded Egg Salad With Bacon and Cheese. All absolutely scrumptious!
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