Mom’s easy potato salad is the best potato salad recipe I’ve ever had. It is the perfect BBQ side dish recipe, that I know everyone will eat up. I never have leftovers when I bring it to a cookout.
It is truly a Six Sisters favorite recipe. Each of us love to make this recipe. It is the perfect take on the traditional potato salad.
This potato salad is a little tangy with the pickles and mustard in the recipe, to be prepared for the little kick of flavor. You can use either dill or sweet pickles in this recipe, I’ve had both and it turns out either way.
For more great BBQ side dish recipes, make sure you take a look at our Roasted Baby Potatoes Recipe, Deviled Egg Potato Salad Recipe, and our amazing Instant Pot Baked Sweet Potatoes Recipe.
Ingredients Needed For Our Mom’s Easy Potato Salad:
- Potatoes
- Hard boiled eggs
- Dill or sweet pickles
- Celery stalks
- Mayonnaise (or Miracle Whip)
- Yellow mustard
- Sugar
- White vinegar
- Salt
- Pepper
- Salad surprise seasoning (optional)
How To Make Our Mom’s Easy Potato Salad:
For this recipe you will need to boil two pots of water.
For the first pot, you will place potatoes in and boil them for about 30 minutes or until a fork can easily pierce the potato with little force. (Fork tender)
NOTE: However be careful not to have them too soft or they will not hold up in the salad well.
When the potatoes are done cooking, drain the water from the potatoes and place them in the fridge to help them cool down. After they are cooled, peel and cube the potatoes.
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.
After the eggs have cooled down, peel and dice the eggs.
Once the potatoes and eggs are done, grab a large mixing bowl and place the potatoes, diced celery, pickles, and eggs in the bowl and gently mix it all together.
PRO TIP:If you want you can leave an egg out to slice and put on the top for presentation. Or you can just add it all into the salad since the egg on top is not necessary, but rather for presentation purposes.
Now, in a small mixing bowl add the mayonnaise, mustard, sugar, and white vinegar.
Mix everything together until it is well combined.
Then, pour the mayo mixture over top of the potatoes and eggs mixture, stirring everything together until they are well combined.
Once that is done, simply add in some salt and pepper to your liking.
When everything is mixed together and the salad is too dry, add a little more mayonnaise until you get the texture that you like.
Then, just sprinkle a little bit of the salad supreme seasoning on top and slice up the extra egg (if you left one out) and place that on top as well.
Now pop it in the fridge and let it cool until you are ready to serve it.
To Make This Tradition Potato Salad Recipe You Will Need:
- Large pot (2)
- Strainer
- Large mixing bowl (THIS is a great set of bowl with lids)
- Small mixing bowl
- Rubber spatula
- Kristen