Name: Mom’s Easy Potato Salad
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 8 potatoes (cooked); 8 eggs (hard boiled); ¾ 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)

Recipe Ingredient Notes

To make our mom’s easy potato salad, you need the following ingredients:

Potatoes (Yukon gold potatoes or russet potatoes will work)

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 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)

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.

A bowl of potato salad topped with sliced hard-boiled eggs and sprinkled with paprika.

Storing and Other Tips

Store leftover Potato Salad in an airtight container in the refrigerator for up to 4 days.

In this recipe, we normally use russet potatoes, but that is not the only kind you can use. In fact, you can use almost any kind of potato. The only potatoes we say to stay clear of for sure is the sweet potato.

Other than that, use what you have at home. Our favorites to use are the russet or red potatoes for this recipe.

A table with dishes including potato salad with boiled eggs, pasta salad, watermelon slices, strawberry bowl, drinks with lemon slices, and a checkered napkin.

Enjoy More Delicious Side Salad Recipes

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Questions & Reviews

monsterscircus says:

Wow,that's new, really good idea with the eggs and potato mix! We must try that in the weekend. Thanks again for lovely inspiration and sharing and say Thanks to your mum also! Have a happy Day!
SoupSeeds says:

I throw the eggs into the potatoes and boil them both at the same time. Have you ever tried that method?
Jagged Rocks says:

This is how I make potato salad, it is how my mom made it!
Six Sisters says:

No! I've always wanted to try it but I wasn't sure if it would work! I'm going to try it next time!!!
- Kristen
paprika22 says:

This looks good. I was wondering if you peel the potatoes or leave the skins on them?
Connie says:

Very nice, please link it up with me today at Wow Us Wednesday.
Just Jaime says:

Sounds tasty!
Six Sisters says:

I've done both but my favorite is peeled! :)
paprika22 says:

Thanks for responding. I'll try this one soon!
Jessika Kerry says:

I just made this! I only had 4 eggs in the fridge (tomorrow's grocery day...) but it is still great! I also added a tad more pickle juice after tasting, instead of adding just salt. Super yummy! =) I left the skins on the potatoes for those extra vitamins too!
vintagemarigold says:

Yum! I could go for some right now! W/ Lemonade:)
Aimee Seaberry says:

Yum! I've been looking for a potato salad recipe.
Debra Kapellakis says:

This is similar to my Mom's. I have raised my kids on this. Most people who see or eat my Mom's potato salad say something like this..."hhhmmm, there is mustard in this POTATO salad"! It cracks me up every time. It tickles me that you make your Mom's potato salad and I make my Mom's and that they both use(d) MUSTARD in their POTATO salad. :P
Jessica Campos says:

This looks yummy!!I can't wait to try it. What kind of potatoes do you use?
Emily {Frilly Details} says:

Made this last night and it was so delicious! It was actually the first time I've ever made potato salad. I don't know why it took 30 years ;)
kim says:

I am making this today.... wish me luck... Welcome summer!
Valli McKnight says:

I have tried all kinds of potato salad recipes. After the first day the salad dressing begins to get watery. What am I doing wrong?
Cyd says:

We have had the same issue. Maybe it's the moisture in the potatoes mixed with the dressing. Sometimes stirring it up helps when you eat it the second day. Usually we eat it all the first day and don't have any leftovers! :)
Kathy says:

The potatoes will be done sooner so remove them beforehand.
Judy Wood says:

Very similar to what I remember my Moms' s recipe being like. She cannot remember how she made it, her memory going. So happy to find a recipe with similar ingredients that I remember. Cannot wait to serve it to my family.What kind of potatoes do you use for this recipe? Thanks!
Cyd says:

We used russet potatoes. We love potato salad with baby reds too!
Miranda says:

Sounds so yummy! How many portions does this make? Think about making this for Christmas (everybody is bringing something)
Rick says:

There's a video but no recipe for the Instant Pot? Is all I have to do is put everything in my Instant Pot and cook it for 6 minutes? Please advise.
Kris says:

If you watch the video, the only step that is different is that you are cooking the eggs and potatoes at the same time for 6 minutes. Once the eggs and potatoes are cooked (and cooled) - peal and dice your eggs, you add everything else. Hope this helps.
Kimberly says:

How many servings does this make?
Cyd says:

This makes enough for about 8-10 servings.
Diane Burton says:

The potatoes cook quicker if peel and cook the eggs while cooking the potatoes but not as long as potatoes and put the eggs in cold water this should make them easy to peel
Terri says:

There is a link to the recipe just below the video, click the arrow...
Shirley Barker says:

I’ve always done it that way but am going to try in my instant pot!
Kathleen West says:

I just finished making Grandma's Potato Salad. For potatoes all I had was russets. They and eggs cooked beautifully in IP. Forgot to purchase your salad topping, but at least I have paprika. My husband took taste test (very picky), said it needed no extra anything. Both of us looking forward tonight's dinner. Thank you so much in helping to educate me on cooking with my IP. I purchased both the DUO80 and DUO Plus80. Having time of my life cooking trying out new recipes.
Cyd says:

Hi Kathleen, you just made our whole week with your sweet comment. You will love your instant pot. We have lots of Instant Pot videos on our You Tube Channel. https://www.youtube.com/channel/UCMcBPW_r_ww_oiATl2UuF8w
Victoria Attanasio says:

OMG, thank you for sharing this. Just made it for me and my hubby, added his homemade picked red onions, its epic! Also your freezer meals are helping us theu quarantine because we just don’t feel entirely comfy going out to eat often.
Sue says:

I use my IP instead of boiling potatoes and it saves so much time. 5 minutes on high in the steamer basket and they come out perfect for potato salad.
Denise says:

I am very picky about my potato salad. This is the first time that I have seen a recipe even close to what I make. Thank you! I will tell you one thing that I do that my family loves. I use pickle juice instead of the vinegar! It ‘s hilarious when you look in my refrigerator and see bottles of just pickle juice!
Chris Clark says:

Really boil cubed potatoes for 40 minutes? That would be mush.
Momma Cyd says:

Thanks so much for catching that. The potatoes are cooked whole. You could cook them cubed (which would be a much shorter cooking time), but we cook them whole until fork tender which is about 30-40 minutes. The jackets will start to split open. Then cool the potatoes. They you can peel them and cube them.
Momma Cyd says:

That sounds delicious! We will have to try that! Do you use Sweet or Dill pickle juice?
Julie Gold says:

Delicious!!! I could’ve eTen the whole thing in one sitting!!!
Momma Cyd says:

So glad you liked the Potato Salad!
Terry says:

Taste exactly like my mom‘s potato salad, which is the highest compliment I can give! I do have one question though. I can’t find salad surprise seasoning anywhere in my searches; could this be salad supreme seasoning? Thank you!