If you attend a BBQ at my parent’s house in the summer, there’s a 99% chance you’ll be served Judy’s Baked Beans, The BEST Pasta Salad, and Dirt Cake, or any combo of the three, but always, always, always Mom’s Classic Potato Salad. It’s a summertime staple.
My Mom (she cracks me up. Yes, Mom, I know who you are!) has made this recipe so many times that it’s ingrained in her memory, but recently I had her write it down ingredient by yummy ingredient, step by simple step. I’ve never actually made this recipe myself – after all, Mom always seems to make it best – and was surprised to see there’s not nearly as much mayo as I thought, plus the recipe includes a secret marinating step that gives the salad flavor from the inside out.
My Mom has fine-tuned this recipe over the years to fit our family’s tastes – eliminating add-ins like chopped onions and celery, which we don’t love – so feel free to jazz this recipe up with any mix-ins you like. The base recipe, which I’m sharing here, is a classic, creamy, dare I say, clean, tasting Potato Salad. The only one I’ll eat. It is SO good!!!
Two Tips for Making Classic Potato Salad:
- Russet potatoes make for the best classic potato salad. You heard it here first. We’ve tried many different types of potatoes in this salad over the years, but russets are our very favorite, tried and true potatoes.
- You CAN making this potato salad up to a day ahead of time. It just gets better as it sits.
Onward!
How to Make This Recipe:
Start by scrubbing and peeling. 2-1/2lbs russet potatoes, which is about 4 medium-sized potatoes. Make sure they’re all roughly the same size so they cook evenly. Again, we have used various types of potatoes in this recipe over the years, and russets are the best. Trust.
Scrub the potatoes then place in a big pot of cold water, bring to a boil, then cook for 20-30 minutes or until a knife can be easily inserted into the center of each potato.
Remove the potatoes with tongs then let cool slightly. When they’re cool enough to handle but still warm, use a paring knife to help peel (it should be very easy) then chop the potatoes into big chunks and place inside a large bowl.
Meanwhile, mix up the dressing for the potato salad. Part of this dressing will be swirled over the warm potatoes, and part will be stirred in at the very end before serving.
In a small bowl combine 1/4 cup canola or vegetable oil, 1 Tablespoon cider vinegar (same as apple cider vinegar) and 1 Tablespoon lemon juice. Then add 1/2 teaspoon sugar, a scant 1/2 teaspoon dry mustard, 1/4 teaspoon salt, and a heavy dash of paprika.
Give ‘er a little stir with a fork to combine.
Pour 3/4 of the dressing over the warm potatoes then stir and stash in the fridge for at least an hour or up to overnight. This is the “marinating” step that gives the potato salad so much flavor!
While the potatoes are still cooking, hard-boil 4 large eggs. Just pop them into a saucepan then cover the tops by 1″ with cold water. Bring to a boil, place a lid on top, then let them sit off the heat for exactly 12 minutes.
Plunge the eggs into ice water, or run under cold water for a few minutes, then lightly smash each egg against a cutting board, roll so the shell cracks all the way around the center, and then peel. I find that still-warm eggs peel the easiest. Chop the eggs up then place ’em into the refrigerator.
Before serving, add the remaining dressing, 1/2 cup light mayonnaise, the chopped hard-boiled eggs, and a dash of salt to the marinated potatoes then stir to combine, adding up to 1/4 cup more light mayo to achieve a creamier consistency.
That’s it! Classic, right?! Refrigerate until ready to devour, then dig in. Creamy and SO dreamy, I hope you love this salad as much as we do – enjoy!
Similar Recipes:
- Ultimate Red Skinned Potato Salad (Mayo Free!) >
- Cauliflower “Faux-tato” Salad >
- Marinated Vegetable Salad >
- The BEST Pasta Salad >
- Napa Sweet Corn Salad >
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Classic Potato Salad
Description
Mom's Classic Potato Salad is an old family favorite, and a summer cooking side dish staple. Creamy, mix-in FREE, and just right!
Ingredients
- 2-1/2lbs medium-sized potatoes (about 4-5 potatoes - make sure all are same size)
- 4 large eggs
- 1/2 - 3/4 cup light mayonnaise
- dash salt
- For the dressing:
- 1/4 cup canola or vegetable oil
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon lemon juice
- 1/2 teaspoon sugar
- scant 1/2 teaspoon dry mustard
- 1/4 teaspoon salt
- dash of paprika
Directions
- Place potatoes in a very large pot of cold water then bring to a boil. Boil for 20-30 minutes or until a knife can be easily inserted into the centers.
- Meanwhile, place eggs in a saucepan then cover with cold water 1" above the tops. Bring to a boil, place a lid on top, and then remove from heat and let sit for 12 minutes. Drain then plunge into ice water or run under cold water for a few minutes. Peel eggs then chop and place into the refrigerator.
- Mix dressing ingredients together in a small bowl then set aside.
- When potatoes are tender, remove to a colander with tongs. When cool enough to handle, but still warm, use a paring knife to help peel potatoes then chop into large pieces and place in a large bowl. Drizzle 3/4 of the dressing over the warm potatoes then toss to combine. Cover then refrigerate for at least 1 hour, or up to overnight.
- When ready to serve, add remaining dressing, 1/2 cup mayonnaise, chopped hard boiled eggs, and salt to potatoes then mix to combine, adding more mayonnaise to reach desired consistency.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Such an awesome spread of food!
Whoa! Lots and lots of amazing food in this post. I love it all!
Now I’m even more confused about what to make for The Fourth. Too many options LOL
Ooo! This just looks exciting :) Question though, my family despises the distinct flavor that is light mayo, does the ‘marinade’ cover that taste or should I opt for regular mayo?
Happy early 4th!! :)
I would just use regular mayo – it will still taste just as good! :)
this salad caught my eye because of the lack of … stuff! I love a green onion and other … stuff, but this just sounds so very good to me! it WILL be part of the menu this weekend.
and probably keeping good company with at least a couple of these others… and happy birthday!!
For some reason “entertainer” is misspelled several times in your post…just thought you’d like to know! Happy 4th!
My birthday is on July 5th too! Turning 25 here. SO fun to meet birthday twins. Much love. B
Awesome!! 25 will be a great year – happy early birthday!
My grandma turns 90 on July 5th. Must be a common milestone birthday this year! :)
Potato salad is not omelette without boiled egg, so good.
Happy early bday to you and Sandy! I’m Lovin all of the yummy food, those donuts…omg.
*complete…seriously autocorrect? Omelette? :)
LOL this seriously cracked me up for some reason.
Such a great, classic recipe that every good cook needs! Looks so scrumptious!
That blackeyed pea and corn salad looks AWESOME! I am slightly obsessed with blackeye peas since recently discovering how tasty they are about a month ago :).
That potato salad is what Iowa dreams are made of!
On another note, I think you’ll like your 30s. I’m 31, and I remember on the eve of my 30th, my dad told me how much more he liked his 30s than his 20s- you’ve ‘grown’ into yourself by 30 and the decade usually has lots of exciting moments as an adult….plus you’re still considered young. Enjoy it! And p.s. you don’t look a day over 21! :)
Love it! I’ve never thought to marinade your potato salad. The menu you’ve come up with looks divine. We had to cancel our fourth of July plans because my hubby has been deployed to fight a wildland fire but when he get’s back I’m sure he’ll be hungry. Happy birthday to you both!
Wishing him a safe and quick return!
Prayers for his safe return!
Happy early birthday! So glad that you and Sandy are celebrating together. And this potato salad looks fabulous!!
Happy early Birthday! I had my first baby right after turning 30. My 30’s were way different than my 20’s. :)
This might be a silly question…do you use regular light mayo or miracle whip light. They have such different tastes and I don’t want to take away from any of the other flavors.
Thanks, Rachel! It’s Mayo!
We were at the art festival Sat morning too. It started raining within seconds of swiping our credit card at a booth. No joke. If anyone saw a couple running down the street in the rain with a 4ft x 4ft painting, that was us!
Happy joint birthday to you and Sandy!! So fun!!!
LOVE classic recipes like this!
I loooove classic potato salad! And happy birthday to both of you!
That potato salad looks divine. Happy birthday! My brother’s birthday is july 5 too, and he’s also turning 30 as well. Special day!
Happy birthday to two of my favorite people! SO fun!
Happy Early Birthday to you and Sandy.
Sandy and you look like you could be Mother and Daughter!
That potato salad sounds delicious. It’s my weakness, and I love it all different ways!
That potato salad looks killer!
Mmmm, that potato salad looks super tasty! For years I thought I just couldn’t handle potato salad, but I finally broadened my horizons and discovered that I love it. My favorite is from a burger joint here in Madison and it contains super crunchy radishes, which I normally don’t even like.
What a fun birthday twin menu!
Yummy! My mouth was watering by the end of this post..that potato salad looks delectable!
Yum that looks so delicious! I would never have thought to add vinegar to the dressing.
Love that the potato salad doesn’t have onions or celery- I think this will be my new favorite recipe!
Why do you boil the potatoes whole and then peel and cut up, rather than peeling and cutting up before boiling? Thank you!!!
Haha, I had the same question! The original directions said to boil the potatoes in their “jackets” aka skins. She said this keeps the potatoes from getting mushy.
Yum- this looks so good! Do you think it would be just as flavorful if I substituted Greek yogurt for the mayo?
This is one dish that I wouldn’t recommend swapping the mayo for Greek yogurt. It’s actually the only recipe I can think of off the top of my head that I eat mayo in, and it’s so good!
Lots of steps for your ma’s potato salad but I will eventually try it, looks good, thanks for sharing
Thanks for sharing mom’s potato salad recipe. You mentioned omitting celery and onions due to family’s taste preference, well my grandmother’s recipe also called for onions and celery and growing up since my mom knew I didn’t like it, she started sauteeing the onion and celery in butter so now you’d never know there were in there. (I’m assuming there is some sort of flavoring but you’d never know)
Your Grandpa’s pasta salad is next on my list to try!
Your blog is my favorite food blog–EVER–so imagine my surprise when I saw someone from my town! I didn’t know Sandy has a blog (I’ve seen her book). Now I just think the two of you are even cooler! Thanks Kristin for all the great recipes. I don’t ever comment, but I read and cook your stuff all the time. xoxo
This salad looks so good, love that marinating step! Happiest birthday to both of you lovely ladies!!
Thumbs up on the potato salad! I don’t usually like it, either, but this is great. I added a little more vinegar at the end for more zing, and even added hot sauce on my own serving.
Happy Birthday! =)
Love your Potato Salad recipe!, it looks so delicious!
I have made this twice in the past few weeks, once for the 4th and today for a BBQ. People loved it and so do I! This is now my go-to potato salad. Thanks so much!
[…] Mom’s Classic Potato Salad Iowa Girl Eats […]
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My new go-to potato salad recipe! I love that this is simple with basic ingredients since I live outside of the US and can’t always get my hands on certain ingredients. Also, as I am 38 weeks pregnant, my stomach is very picky these days so I have been making a bowl of this every week. Thanks!
Easy to follow recipe and a very tasty salad!
Was looking for a tried and true recipe for the potato salad, glad I stumbled over yours; it is definitely a keeper!
Thank you :)
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Making this now. Will let you know how it went.
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Try this with about 2 TBSP dried Dill. It’s divine! Thanks to you, (and your mom) for sharing this recipe. It’s coming with us to our favorite lake this Friday!
I made this today (10-2-15) and it’s the best potato salad I’ve ever tasted! Thanks so much for the recipe…it’s a keeper!
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I came across this recipe today 7-3-16…. This potato salad if delicious! Thanks for sharing!!
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