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!!!
What Potatoes to Use for 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.
Can I Make This Side Dish Ahead of Time?
You can absolutely make this potato salad up to two days ahead of time. The flavor just gets better as it sits in the refrigerator and the flavors meld together.
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!
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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.
maria 07.01.2013
Happy birthday to two of my favorite people! SO fun!
Megan 07.01.2013
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!
carrian 07.01.2013
I loooove classic potato salad! And happy birthday to both of you!
Jamie @lifelovelemons 07.01.2013
LOVE classic recipes like this!
Liz @ The Lemon Bowl 07.01.2013
Happy joint birthday to you and Sandy!! So fun!!!
Melanie 07.01.2013
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!
Rachel 07.01.2013
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.
Iowa Girl Eats 07.01.2013
Thanks, Rachel! It’s Mayo!
Ali | Gimme Some Oven 07.01.2013
Happy early birthday! So glad that you and Sandy are celebrating together. And this potato salad looks fabulous!!
Nina @ Too Hottie For That Body 07.01.2013
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!
Iowa Girl Eats 07.01.2013
Wishing him a safe and quick return!
Meta 07.01.2013
Prayers for his safe return!
Aubree Compton 07.01.2013
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! :)
Hannah @ CleanEatingVeggieGirl 07.01.2013
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 :).
Georgia @ The Comfort of Cooking 07.01.2013
Such a great, classic recipe that every good cook needs! Looks so scrumptious!
Sarah @ Making Thyme for Health 07.01.2013
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.
Sarah @ Making Thyme for Health 07.01.2013
*complete…seriously autocorrect? Omelette? :)
Nina @ Too Hottie For That Body 07.01.2013
LOL this seriously cracked me up for some reason.
Brittany 07.01.2013
My birthday is on July 5th too! Turning 25 here. SO fun to meet birthday twins. Much love. B
Iowa Girl Eats 07.01.2013
Awesome!! 25 will be a great year – happy early birthday!
Jenn 07.01.2013
My grandma turns 90 on July 5th. Must be a common milestone birthday this year! :)
Katy 07.01.2013
For some reason “entertainer” is misspelled several times in your post…just thought you’d like to know! Happy 4th!
Kristina 07.01.2013
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!!
Brittany 07.01.2013
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!! :)
Iowa Girl Eats 07.01.2013
I would just use regular mayo – it will still taste just as good! :)
steph@stephsbitebybite 07.01.2013
Now I’m even more confused about what to make for The Fourth. Too many options LOL
Tieghan 07.01.2013
Whoa! Lots and lots of amazing food in this post. I love it all!
Ashley @ Coffee Cake and Cardio 07.01.2013
Such an awesome spread of food!