I finally recreated my mom’s Classic Potato Salad and in the post I reveal a Plain Potato Salad with a little secret ingredient that will make it the go-to dish at your next summer meal.

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I still get asked to bring this Classic Potato Salad to every summer cookout. It tastes like mom’s but better, super creamy and tangy.

What makes it different isnt a complicated technique, just a few little choices I swear by, starting with Yukon Gold potatoes and real mayonnaise, use the good kind. People who search Easy Recipes For Potatoes or Potato Salad Dressing Homemade will find a million versions, but mine has a stubborn little twist that keeps folks sneaking second helpings.

I wont give the secret here, but if you try it once youll understand why everyone keeps asking for the recipe.

Ingredients

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Potatoes give carbs, potassium and fiber, hearty base for the salad.
Eggs add protein, creaminess and richness, plus vitamin D and choline.
Mayonnaise brings rich creaminess and fat, big flavor, use the good kind.
Mustard adds tang and a subtle heat, low calories, bright flavor.
Relish gives sweet tang, crunchy bits and a pop of sweetness.
Celery provides crunch, water and fiber, it lightens every bite.
Red onion gives sharp bite and color, use sparingly or soak.
Vinegar adds bright sour balance, cuts richness and lifts flavors.
Fresh herbs add green color, mild onion notes and bright finish.

Ingredient Quantities

3 pounds Yukon Gold or red potatoes, about 6 medium

4 large eggs, hard boiled and chopped

1 cup mayonnaise, use the good kind

2 tablespoons yellow mustard

1/3 cup sweet pickle relish

2 stalks celery, chopped

1/2 cup red onion, finely chopped

1 tablespoon apple cider vinegar

1 teaspoon granulated sugar

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon paprika for color

2 tablespoons chopped fresh parsley or chives

Optional 1/4 cup dill pickles, chopped

How to Make this

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1. Put the potatoes in a large pot, cover with cold water by about an inch, add a pinch of salt, bring to a boil and simmer until a fork slides in easily, 12 to 18 minutes depending on size. Drain, but save about 2 to 4 tablespoons of the cooking water, let the potatoes cool enough to handle, then peel if you want or leave the skins on and cut into 1 inch chunks.

2. While the potatoes cook, place the eggs in a small pot, cover with cold water, bring to a boil, turn off the heat and cover the pot. Let sit 10 to 12 minutes, then plunge the eggs into ice water to stop cooking. Peel and chop coarsely.

3. In a large bowl whisk together 1 cup mayonnaise (use the good kind), 2 tablespoons yellow mustard, 1/3 cup sweet pickle relish, 1 tablespoon apple cider vinegar, 1 teaspoon granulated sugar, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper until smooth.

4. Stir in the chopped celery and the 1/2 cup finely chopped red onion, and if using add the optional 1/4 cup chopped dill pickles. Taste the dressing and tweak salt or vinegar if needed, remember the potatoes will mute flavors a bit.

5. Add the chopped hard boiled eggs to the dressing and fold gently so they dont fall apart completely.

6. Add the warm potato chunks to the bowl and fold everything together carefully, breaking a couple of potatoes for creaminess but dont mash them all. If the salad seems too thick add a tablespoon or two of the reserved potato water to loosen it.

7. Fold in 2 tablespoons chopped fresh parsley or chives, adjust seasoning with more salt or pepper if needed.

8. Cover and chill at least 1 hour so the flavors meld, overnight is even better. Before serving stir gently and sprinkle 1/2 teaspoon paprika over the top for color.

9. Serve cold or at room temp. Store in an airtight container in the fridge for 3 to 4 days, and always use your best judgement with mayo and eggs for freshness.

Equipment Needed

1. Large pot for boiling the potatoes, big enough to cover them with water
2. Small pot for the eggs
3. Colander or fine strainer to drain potatoes and eggs, dont forget to save a bit of the cooking water
4. Large mixing bowl for the dressing and to combine everything
5. Whisk for the dressing
6. Rubber spatula or wooden spoon to fold the salad gently
7. Chef knife and cutting board for chopping celery, onion, pickles and eggs
8. Measuring cups and spoons plus a small bowl for an ice water bath for the eggs

FAQ

How do I cook the potatoes so they hold their shape?

Start the potatoes in cold, salted water so they cook evenly. Cut larger potatoes into uniform chunks, bring to a simmer and cook gently until a fork slides in with slight resistance, usually 12 to 18 minutes depending on size. Drain, let steam-dry a few minutes, then cool before tossing so they dont fall apart.

Can I make this potato salad ahead and how long will it keep?

Yes, make it 1 to 2 days ahead for better flavor. Store in an airtight container in the fridge up to 3 to 4 days. Add fresh herbs and a little extra crunch (celery or pickles) just before serving for best texture.

What's the easiest way to get peelable hard boiled eggs?

Use eggs that are a week old if you can, they peel easier. Put eggs in cold water, bring to a boil, turn off heat, cover and let sit 10 to 12 minutes, then shock in an ice bath 5 to 10 minutes. That makes chopping cleaner and prevents gray rings.

My salad turned out watery or mushy, how do I fix or avoid that?

Watery results come from overcooked potatoes or not draining well. To avoid it, drain and let potatoes steam-off in the colander, or spread them on a tray while warm to dry. If already mushy, chop them into small pieces, fold gently with crunchy add-ins and serve slightly warm as a salvage option.

Can I make this lighter or change up the flavor?

Sure, swap up to half the mayo for plain Greek yogurt or sour cream to lighten it. Add Dijon instead of some yellow mustard for tang, or chopped dill and dill pickles for a brighter taste. Taste and adjust vinegar, sugar and salt at the end.

Any quick tips for best texture and flavor?

Fold dressing into warm potatoes so they soak up flavor, but dont mash. Season gradually and always taste before chilling because cold mutes flavors. Chill at least one hour, garnish with paprika and parsley or chives right before serving.

Classic Potato Salad Recipe Substitutions and Variations

Potatoes (Yukon Gold or red): use russets if you want a fluffier, more mashed-texture salad, they may need a little longer to boil; or use fingerlings or new potatoes for a firmer, waxy bite that holds its shape better.
Mayonnaise (1 cup): swap with 1 cup full-fat Greek yogurt for brighter tang and less fat, or do 3/4 cup Greek yogurt plus 1/4 cup olive oil to mimic the richness of mayo; vegan mayo works 1 for 1 if you need dairy free.
Hard boiled eggs (4): omit for an egg-free version and add about 1 cup finely crumbled firm tofu seasoned with 1/4 tsp kala namak (or extra salt and a squeeze of lemon) to get an eggy texture, or use 3/4 cup mashed avocado for creaminess and a green tint.
Sweet pickle relish (1/3 cup): replace with 1/3 cup finely chopped dill pickles plus 1 tsp sugar to get the sweet-sour balance, or use chopped cornichons or sweet gherkins for a tangier crunch; capers can work too but taste stronger so use less.

Pro Tips

1. Save a little of the potato cooking water and use one or two spoonfuls to thin the dressing if it gets gummy, it adds silkiness way better than milk or more mayo.

2. For easier peeling and neater egg chunks use eggs that are a few days old and shock them in ice water right after cooking, peel under running water if shells cling.

3. Be bolder with salt and acid than you think, potatoes mute flavors so make the dressing taste a bit brighter than you want, you can tweak with a splash of pickle juice or extra vinegar to wake it up.

4. Make it at least a few hours ahead or overnight and stir again before serving, add the fresh herbs right before you serve so they stay bright, and keep it refrigerated in an airtight container for no more than three to four days.