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How To Make The Best Potato Salad Recipe

How To Make The Best Potato Salad Recipe you’ve ever tasted!

How To Make The Best Potato Salad Recipe (Mom's Recipe) #ASpicyPerspective #easter #potatosalad
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The Best Potato Salad Recipe

My mom’s potato salad is better than your mom’s potato salad.

There, I said it and I’m not taking it back! *wink*

Seriously though, my mother has magical abilities in the art of potato salad making. My mom makes traditional mustard, pickle, and hard-boiled egg potato salad. It’s simple, but I have never made or tasted another potato salad better than her version… And I’m not the only person to think so.

Over the years I’ve watched countless relatives and friends swoon over here classic potato salad.

The problem is, when you ask her for the recipe she has a hard time sharing it, because she doesn’t actually have a recipe written down. She makes it by feel.

It’s taken years of watching, assisting her, and asking questions to come up with what I consider to be her recipe.

Want to know mom’s secrets?

How To Make The Best Potato Salad Recipe Ever (Mom's Recipe)

How To Make The Best Potato Salad Recipe

1) The key to making the best potato salad is to use starchy potatoes and let them get really soft, so they are partially mashed once mixed. This gives the potato salad a rustic, yet thick and luxurious quality. I like to use Yukon Gold or Klondike Goldust potatoes. Do not use new potatoes, because they hold their shape too well and will leave the dressing soupy.

Start the potatoes in cold water and bring them to a boil to ensure even cooking. Make sure to salt the boiling water so the salty flavor gets deep down in the potatoes.

Make The Best Potato Salad Recipe Ever

Once the potatoes are soft, drain off the water and peel off the skins. You can leave some of the skins on if you like the added texture.

Chop the potatoes when they are soft; this saves time on the peeling and chopping.

How To Make - Best Potato Salad Recipe Ever

2) Next, mix all the dressing ingredients together. Use your favorite mayonnaise as the base.

I know better than to tell you what brand to use… Mayonnaise is an intensely personal condiment!

Here in the Carolinas, we use Duke’s Mayonnaise, but mom usually uses Hellmann’s. You can even go with Miracle Whip if that is your favorite.

Making The Best Potato Salad Recipe Ever

Mix a large amount of sweet pickle relish into the dressing.

Use the refrigerated kind that tastes fresh and stays firm. If you can’t find it, finely dice firm refrigerated sweet pickles instead.

How To Make: The Best Potato Salad Recipe Ever

Make sure to use yellow mustard for flavor and color. Sometimes mom adds half yellow mustard and half dijon mustard, but if it’s going to be one or the other, you have to use classic yellow mustard.

Apple cider vinegar, celery seeds, and a little bit of paprika round out the dressing flavor.

The Best Potato Salad Recipe Ever

3) Mix the potatoes and the dressing while the potatoes are still warm. Add chopped hard-boiled eggs for richness, celery for crunch, sweet onions for a zippy bite, and fresh chopped dill for a herbaceous punch.

The onions are a point of discrepancy in our family… Personally, I would always choose scallions over any other raw onion. However my dad insists on raw chopped sweet onions for crunch and flavor, so that’s what mom uses.

To his credit, they do provide a more potent onion essence and crisp texture when serving on the second or third day.

The Best! How To Make The Best Potato Salad Recipe Ever #ASpicyPerspective #easter #potatosalad

4) Finally, potato salad, any potato salad, tastes better on the second day after the flavors have had ample time to mix and mingle.

When possible make mom’s potato salad the day before you plan to serve it.

However, if you don’t have time to make it a day ahead, refrigerate the potato salad for as long as humanly possible before meal time.

Get the Full (Printable) Recipe & Video For How To Make The Best Potato Salad Below!

How To Make The Best Potato Salad Recipe

If you are determined to learn How To Make The Best Potato Salad Recipe, give my mom’s recipe a try.

I guarantee you will not be disappointed!

More Fabulous Make-Ahead Side Dish Recipes

How To Make The Best Potato Salad Recipe
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5 from 161 votes
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How To Make The Best Potato Salad Recipe

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
How To Make The Best Potato Salad Recipe. My mom's potato salad recipe is hands-down the best potato salad I, or anyone else who's tried it, has ever eaten!
Servings: 16


  • 5 pounds Yukon Gold potatoes or Klondike Goldust potatoes
  • 2 cups mayonnaise (your favorite brand)
  • 1 cup refrigerated sweet pickle relish
  • 2 tablespoons yellow mustard, or 1 part yellow + 1 part dijon
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon celery seeds
  • 1/2 teaspoon paprika
  • 4-5 hard boiled eggs, peeled and chopped
  • 3 celery stalks,  diced
  • 1/2 cup sweet onion,  diced
  • 1 tablespoon fresh chopped dill
  • Salt and pepper


  • Cut the potatoes into quarters and place them in a large stock pot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender.
  • Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste. Stir until smooth. Then chop the eggs, celery, onions, and dill.
  • Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks. It's okay if they are soft and crumbly. Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions, and dill. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika.
  • Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on day two! Keep refrigerated in an airtight container for up to one week.



  1. If you can't find golden potatoes, use russets.
  2. For best flavor, make your potato salad a day ahead.


Serving: 1cup, Calories: 317kcal, Carbohydrates: 24g, Protein: 5g, Fat: 22g, Saturated Fat: 3g, Cholesterol: 58mg, Sodium: 360mg, Potassium: 643mg, Fiber: 4g, Sugar: 5g, Vitamin A: 335IU, Vitamin C: 16.8mg, Calcium: 63mg, Iron: 5.2mg
Course: Salad, Side Dish
Cuisine: American
Author: Sommer Collier

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156 comments on “How To Make The Best Potato Salad Recipe”

  1. Thanks for the tip about not using new potatoes. That makes sense when I consider ones that I have enjoyed or those that felt lacking.

    Whether I get the rest of it right remains to be seen.

  2. Wow…in 40+ years of cooking, this is the best mayonnaise-based potato salad recipe I have ever made. Even my husband commented on how good it was.  Will be my “go to” recipe going forward.  

  3. I love this recipe. Made a few changes, but mainly I let the potatoes cool before mixing in the dressing. Also, I stirred in a couple of tablespoons of vinegar separately to the potatoes while they were cooling. This helps them absorb more of the flavor. Two cups of mayo is too much for me, so I cut it back. Delicious!

  4. Bravo! I had a hankering yesterday for a traditional potato salad and did a search for some guidance. So delighted I found your recipe! Followed it to the letter (used Hellman’s mayonnaise) and the result was indeed, the BEST as promised! My husband loved it and said it will be our “go to” now. High praise indeed.

  5. Great recipe. Goes great with barbecue ribs! We’ll be making this one again.

  6. Has anyone tried to freeze this recipe? 

  7. My husband loved it, my friend loved it, her family loved it and most importantly,  I loved it.

    Next time I will add some bacon cause a YOLO. 

    This is the best potato salad recipe I ever came across! Thank you for sharing! 

  8. I’ve made southern potato salad for 50 years, and have never used a recipe. But, just to prove that you can teach an old dog new tricks I followed your  recipe more or less exactly because it really sounded good. I did soak the onions in dill pickle juice as recommended by one reviewer because I usually soak onions in ice water for 20 minutes or so if using them raw. It really does mellow out the bite especially with red onions. I also used plain yellow mustard- no Dijon. Well, the potato salad is absolutely delicious! It’s in the fridge now for tomorrow night’s cookout and my family will be so surprised that I’ve changed it up.  Thank you for a wonderful recipe!!!

  9. This recipe is as good as it gets when it comes to potato salad. A Grade. Here are my suggestions and how I tweaked it that knocked my socks off because all of us sitting out here think they know how to get an A +….heh? 1) Drop what you’re doing and actually go to the market and buy Celery Seed and buy Apple Cider Vinegar and don’t substitute….!!! These two ingredients make it spectacular – so don’t be crying on here later wondering when something went wrong. You’re nothing but a lazy low life without a chip in the game if you miss this step. Whew! 2) I went with peeled red potatoes the last 6 times I made it and found it didn’t break the recipe. 3) Stick with 100% Yellow Mustard no Dijon mix. 4) It’s OK to be a little heavy handed on the Apple Cider Vinegar and Paprika….wink, wink. 5) Finally, hate to loose some of you…..Never been a fan of the Dill…..so I left that out. Apologies to Mom. (an extra celery stalk or an extra egg won’t get you killed, I promise….)
    Tasting it warm will vibrate your taste buds leaving you on the verge of euphoria. Waiting the next day, stirring and tasting will have you pumping your fists all the while doing your touchdown dance. Enjoy…!

  10. Best potato salad. Even my kids who don’t like potato salad enjoyed it. I did add some chopped dill pickles and some of the dill pickle juice, about a half of cup. It added a nice additional crunch.

  11. My mom’s potato salad is “magical” as well. She never uses a recipe but I know the basic ingredients and they are pretty much identical to yours. I did learn one tip a few years ago that i added: chop the onions (I like vidalia or purple) fine, then soak them in pickle juice for a while, drain, then add. It takes the raw bite out of the onion but keeps most of the crunch and adds a nice dill flavor to the potato salad. All this makes me hungry!

  12. Is there a reason you don’t peel the potatoes first? 

    • Hi Patty – Just decided to chime in here on my own. I could not fathom trying to peel after they’ve been boiled. I’ve always peeled first and then boiled. It’s worked every time for me. Just an F.Y.I.

    • My mom always boiled then peeled. In fact, she liked to peel them while they were hot. So I have followed her method with one exception. I boil mine with the peel on then refrigerate overnight to cool them so they are easier to peel.

    • Hi Patty,

      I just find it’s less work to pull them off after cooking. And it also gives you the option to leave some in if you like the texture.

  13. Co-workers loved it for our office potluck!

  14. Great and healthy salad, look so good. I will try it soon thanks a lot.

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  16. Has anyone tried using  chopped dill pickles with this recipe?  My family prefers dill over sweet and I was hoping it will still taste as delish. 

    • I only had 1/2 cup sweet relish, so I substituted finely diced dill spears for the other half. It came out great.

    • Hey Lisa! Just used chopped petite kosher dill pickles yesterday when making this recipe – turned out amazing! My family also prefers dill over sweet pickles. I also added a tbsp. of the pickle juice to make up for the lost sweet relish liquid. I read these comments beforehand and also used the one tip I saw for soaking the chopped onions in pickle juice (3 tbsp) for 1/2 hour before adding them to the salad.
      – Cheers! Tim

    • Yes, I added about three finely chopped dill pickle spears. Perfect.

    • I like your recipe since it rivals my own. However, I too have received rave reviews for my potato salad. I also boil the potatos with the skin and peel when cooled, I omit vinegar and celery. I use red and green bell peppers, onions, eggs, small leaf parsley, mustard, mayonnaise, India pickle relish, paprika , salt and pepper and my special ingredient of Wishbone Thousand island dressing. Mix all the wet ingredients in a separate bowl and then add to the vegetables and eggs mix everything together and chill it before serving

  17. Wonderful! Great tips, and my best potato salad, EVER!

  18. My husband loves potato salad and wanted to make something different from the traditional. We made this together and it was fun and delicious and if you use gluten free condiments gluten free as well! Love it! We added everything including regular celery as well as celery seed and the onions and eggs !

  19. I would not know how to improve this recipe. It is truly perfection.

  20. Very close to my version.

    Regarding the onion debate; always some green onion BUT
    I like to add either some bacon bits or crispy pork belly bits. And in the fat, be it bacon or PB, simmer the sweet white onions until just clear. This sweetens them. I’ll leave the bit of crunch to the bacon and celery.

  21. Made this for a 4th of July family reunion, not a bit leftover. I wasn’t to sure of the apple cider vinegar but it all tasted amazing !! Family loved it ! Thank you so much for the recipe….

  22. Great recipe, awesome flavor. Made it for July 4th, 2019. My boyfriend loved it and will definitely make it again. Love the idea of sweet relish. I am not a fan of potato salad but this one is delicious, a little spicy and not overly dressed. Thank you for sharing .

  23. This is an outstanding dish. I came home from the office, goggled potato salad recipe, found this one a hour and a half later I was out the door. I had an empty dish to come home from the pot luck. Very. very delicious and as the majority at the meeting were men, very popular with the guys. You would never know how easy this is to make and how good it tastes. My mother used to make a cooked sauce and it took a long time with a dozen ingredients. I highly recommend this excellent recipe.

  24. I made this potato salad for the 4th of July and it was delicious. Not too sweet, not too salty. The onions and celery provide a nice subtle crunch, while the hard-boiled eggs enhance the creaminess of the potatoes. My supermarket didn’t have Yukon Gold potatoes, but they did have Baby Dutch Yellow Potatoes which I used as a substitute. I quartered the baby potatoes and left the skins on, which contributed a lot of texture to the salad. I’ll be saving this recipe for future use!

  25. I made this potato salad and it was delicious! Thanks

  26. This is a great recipe. Tastes just like my grandmother’s.  I had to use red onion and chopped sweet pickles and its excellent! 

    • I can’t wait for my family to try this recipe because my grandmother just passed recently and was our “potato salad maker Queen”. I know me making this recipe would of made her proud! It is delicious and resembled hers so much. Thank you for making the void of not having her here a little easier by giving me the tools to create something that reminded me of all our wonderful memories together! She would of enjoyed knowing I made this for my family in her honor. I followed the recipe exactly and it was great!❤😊

  27. I found the dressing to be on the bitter side so I added two teaspoons of sugar and it turned out delicious.

  28. This was the first time I’d ever made potato salad, and when I taste tested it I was so shocked at how amazing it was!!! I put it in the fridge and now I can’t stop thinking about it and can’t wait for my husband to try it!!! Thanks so much! Also such a time saver to peel the potatoes after they’ve been boiled. Brilliant! 

  29. Made it twice for work potlucks. Everyone absolutely loved it. I followed the recipe exactly and it was a big hit!

  30. I have to say, this is the best potato salad I’ve ever tasted. I made it for my son’s graduation party to go along with pulled pork and it was a huge hit. Several people commented on it even days after the party. My only modifications were to leave out the dill and I made an extra 1/2 recipe of the dressing to add just in case the potatoes dried out. I had to add a several tablespoons before serving, but that was it. This recipe is a keeper!

  31. I missed one thing. Add 3 more eggs as well.

  32. Delicious! I love making it for the family! Thanks for sharing :)

  33. I just made potato salad and then found your recipe. Mine is almost the same and is really good. While the potatoes are cooking I chop a cup of velveeta cheese in the bowl and put the hot cooked potatoes on top to melt the cheese. In the dressing I use the pickle juice for the vinegar and add some heavy cream so the salad is not dry. Thanks for sharing your recipe. Carolyn

  34. thanks for you sweet recipe

  35. Thanks for the recipe. I just made this and it’s the best potato salad I’ve ever had. This will be my go to potato salad recipe from now on! 

  36. This recipe is really great! I followed the recipe exactly but used yellow & purple fingerling potatoes because it’s all I had–and I left the skins on. Like others have said, it’s very similar to my mother’s recipe (except she always used Miracle Whip and didn’t use the paprika). Next time I will try the 1/2 & 1/2 MW-mayonnaise idea! So yummy.

  37. Some people will eat anything. Look at all the ready made potato salads in the stores. That are not edible. Often, the old fashioned is the best, and that’s what I recommend. Also the simplest is often the best when it comes to food, instead of the contrived, everything but the kitchen sink approach. I’ve made potato salads for years, even 15 pound ones for big occasions. And I’ve had people point at mine and say, “That one!” And return again and again. It’s because I keep it simple. I cook the potatoes–russet– in the skin the night before, or not, and lay out to cool. ( Start in cold water, bring to boil, and simmer ’til just done. Don’t cook until they fall apart.) In the morning they are easy to peel by just scraping the skins off with a paring knife. Dice them into a bowl. Add sweet red onion–diced– (that’s the ones that are flat–not the round ones. Hard boil eggs, Add them cut up. toss together. Add salt. Add a good mayonnaise. I use Best Foods, in the West, same as Hellman’s in the East. Use plenty. Refrigerate if waiting to serve, but remove from refrigeration early enough to get to room temp. It’s better. But don’t ruin it with vinegar, pickles, mustard (ugh) or other gunk like French dressing. If you must, celery wouldn’t hurt it, nor would canned pimentos. In fact it’s fine. But that’s it. I know others who advocate the same simple recipe, but not many. Most start out well, and then ruin it when they start adding other stuff. Best Food ought to know this too, but I think they add mustard, and I can’t believe it. Try a little one like mine first, and you’ll see.

    • Did you make this recipe? Sounds like you just want to talk about your own. Maybe you should start your own blog.

    • You speak in absolutes like you know better than everyone. Start your own site and leave this one.

    • First, you really should just go make your own blog. If you don’t like mustard or any of the add ins used here, of course you wouldn’t like it or try it.
      Second, to someone like me, yours sounds absolutely disgusting. No mustard in a potato salad is weird as hell. So basically, potatoes swimming in bland mayo. Gross and no thanks. The one here sounds perfect. You should peddle your recipe to people who don’t like mustard or any other thing that adds flavor. Which is no one I’ve ever met. Sorry not sorry.

      • TB – We’re all here to just get along and share. This isn’t Chopped and you’re not a judge from the show. This is all about sharing – the pros and cons – the dos and the don’ts – Some are better than others at highlighting their differences in taste and opinion. It’s Potato Salad for Christ Sake….

  38. Yes, this is the best potato salad recipe ever!  Followed the recipe but could not find refrigerated relish and used regular jarred relish which worked.

  39. I NEVER go back & revisit a site to just post a comment-this is my first time. But that’s how amazingly delicious this recipe is!! I was surprised at how great it turned out! And so easy to make! This will be the only potato salad I’ll ever make from now on! 

  40. I made it, was so good, likes we had it three times last week. Thanks for sharing the recipe.

  41. Thanks for sharing this recipe with us.

  42. This sounds AMAZINGLY like my mom’s potato salad. She never could give anyone the recipe either. It was learned by watching. Interestingly enough, she added a glug or so of canned milk, not sure why. It does however change the flavor of the dressing a bit.

  43. I just made this delicious recipe. Will definitely be making again…thank you !!

  44. This is very similar to my grand mothers recipe.
    As a young man, I was only interested in eating not learning how to cook so have had to learn to recreate her cooking from my 67 year old memory.
    It took a while until I recalled her chopping up her homemade “bread and butter” pickles.
    While this recipe is likely quite good on its own merits, the only way to make potato salad is to not use sweet pickle but to use bread and butter pickles.
    I find an off brand next to the name brands that look,like my grand mothers pickles.
    I will stack her recipe up against any.
    Try it.

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  46. Yes! Perfect I love it and my family does too. Just like my mother used to make it. Did I say PERFECT!

  47. I made this yesterday to go with our bbq ribs and baked beans. My husband gave the recipe an A+. He is very picky, so I was pleased that he liked it so much….especially since I made the full recipe for just the two of us! They didn’t have golden russets at the store, so I picked a bag labeled “yellow” and that worked out well. I followed the recipe exactly except for I didn’t have celery seeds so I used a teaspoon of celery salt.

  48. This looks so fresh & clean & delish! Thanks for the meal inspo!

  49. wow yummmmm

  50. Love this recipe! it’s a really good and easy recipe

  51. Very good recipe! I didn’t change much. I added paprika and used finely chopped carrot instead of celery because I forgot to buy celery. I actually did not miss the celery. I used Dukes and half prepared and half grain mustard.

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  53. Wow   I’m so excited. This potato salad is to die fir. I’m like your Mom. I’m known for my potato salad. Have to make it for every event there is. People love it.  I sw your Moms recipe and thought I would try something different. Can’t tell you how good it is. I balked at the apple cider vinegar at first but to be fair I put it in. .well, that is a wonderful secret ingredient . I would have not thought it would be very good, but it made all the difference in the world! I am keeping this recipie. I cook like your Mom so it’s hard to stick to a recipe.  My mother did the same thing. Followed her all over trying to figure out how much abt this much was…lol Thank you for sharing this wonderful recipe with us on here.  Can’t wait till family is here to try it. It’s in the fridge as we speak.  Tytytyty

  54. Delicious! I had just failed at another recipe last week. I made this recipe and coerced my family to try it and they all agreed that this was the best I’ve made yet!! It was an easy recipe to cut in half. Thank you for sharing!!

  55. 5 + stars! Hands down the best I’ve ever had and the rest of my family agrees with me. Now I’m told that it’s the only dish to make at our family reunions! Haha huge complimented dish. Thank you very much for posting this and allowing us to try it. Simply amazing….. Found myself eating a bit right after i made it and it’s yummy anyway you eat it i think! Tho, i didnt use the celery, dill seed, or the dill but i did put in a pinch of dried chives! A-maz-ing!!!!! Only potato salad ill ever make again and will be passing it on to my friends and family…. Thank you again.

  56. Can you omit the celery and it still taste good. I’m not big fan of it…..any suggestions for substitutions if so??

    • I made this the morning before a family potluck and realized I didn’t have any celery, so I left it out. Lightly sprinkled it with celery salt, but not much since I’d already added salt. It was still delicious, I got compliments and some folks took a bit home in containers. I think the crunch would round out the texture but leaving it out still produced a winning dish.

  57. Did this recipe today Mothers Day and My Mom and My Granda Love It! ❤️🔥💪 Thanks 🙏 

  58. Excellent recipe! Subbed some of the relish with jalapeño relish and crumbled some crispy bacon with
    the chopped dill on top. YUM!

  59. My family loved it!

  60. This is hands down the best recipe for potato salad. I used dill relish instead of sweet, and also added about 1/3 cup of pickle juice, 1 tsp more paprika, 1 TBS more of apple cider vinegar. THE BEST EVER!!
    Even without these changes – it is still the best recipe. This is the second time I have made it.

  61. Holy Sweet Pickle Relish Moly! My hubby and I were gobbling this down while it was still warm. Perfection! Thank you SO MUCH for the world’s best potato salad!

  62. I made this exactly as instructed, but used russets and a deli style sweet pickle relish not refrigerated. Oh my! Hands down the best potato salad I have ever made, and I’m 65 years old. Ate it warm an hour after made, so good I can’t imagine how good it will be tomorrow. Thanks so much for sharing.

  63. My sister-in-law made it for our Easter potluck and I did a double back flip! Best potato salad I’ve ever had! That’s why I’m here now, saving the recipe. Thanks!!!

  64. where is the recipe video for Mom’s potato salad

  65. Really delicious. This was like my mother used to make!

  66. This was so yummy! I did make my own mayo. All I had was dried dill, but it was still great. I will use this recipe from now on. Thanks!

  67. Great recipe! The relish was pretty sweet for my tastes, next time I’ll half it. Will make again!

  68. Love that you added dill! Looks so delicious. Haven’t made a good potato salad in a long time. Cannot wait to make this!

    • This tastes amazing!!! 

      • Seriously the best potato salad EVER! I just finished making it and its delicious!!!! I’m sure it’s going to be even better -if that’s possible- once it’s cold!! Thank you!

  69. Best potato salad I’ve had in 68 years

  70. Yum yum! Qiuck, easy and ih so tasty. This pitatis salad was a nice combo to my bbq ribs.

  71. Great potato salad recipe; made this for a family dinner and it was a hit! I also have a sweet spot for Duke’s mayo since I used to live in North Carolina (which they now sell at Wal-Mart here in Iowa!) I added about 3 tablespoons fresh dill and five finely-diced radishes, but those were the only things I changed. Thanks!

  72. This recipe is a keeper!

  73. This really is the best with that sweet pickle relish!

  74. It was a huge hit!! My new favorite way to make potato salad!

  75. We love this potato salad! So delicious! Thanks for the fabulous recipe!

  76. This reminds me of my mom’s potato salad! Love that you added the celery seeds, too! Perfection.

  77. Thanks for making me look like a pro! 😊❤️
    This is wonderful potato salad, creamy and complex in flavor. Perfect compliment to my gumbo. I followed the recipe pretty exact and used smoked paprika. 

    • Can you omit the celery and it still taste good. I’m not big fan of it…..any suggestions for substitutions if so??

  78. Fantastic recipe! Couldn’t stop eating it! Definitely better after refrigeration for a day or two. Made a few changes as I didn’t have all of the ingredients. For example, I added chopped sweet red bell pepper (capsicum). Really delicious. I’ve used a few different potato salad recipes, and this is one of the best recipes.

  79. Tried this recipe and really liked it! I cut the relish in half and still felt like there was plenty. I went with 4 eggs and wished I used 5. 

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  81. I’M trying this tonight for New Years Eve 2019 along side BBQ Beef Ribs and Crock Pot Collard Greens and Corn bread. Wish me luck. Happy New Years Everyone.

  82. Thank you for all of your help on this. I will keep coming back to it for some help.

  83. This is my grandmothers potato salad recipe. I make it exactly like this, sometimes you can add chicken breast instead of eggs or both. People cannot make potato salad like this, the secret is the vinegar and relish. By the way my grandmother is From the Philippines and she was born 1915. This recipe was passed on to 4 generations already 

  84. I literally just finished using your recipe for the potato salad. I am amazed because I never tried to make it. This is soooo good. Thanks for sharing.

  85. Thx….great tips

  86. OMG. Delicious. Small change that was better suited for my preference. I used Dijon only and a smaller amount, just maybe a teaspoon of relish, a teaspoon of sugar. Didn’t have celery seed so I used a small amount of celery salt. Only made half the recipe with the other ingredients. Really good.

    • Need help! What am I doing wrong??! Hi, I have tried to make potato salad many times & I can never get it right! Mine always comes out like seasoned mashed potatoes! Is there help for me??! I really want to try this, but I want potato salad, not mashed potatoes! 😀

      • You might be boiling your potatoes too long. Also, try adding the sauce mix to the potatoes slowly and only until it suits your preference. Just a thought!

  87. I love to make different potato salad recipes. I have learned to boil or bake the potatoes whole. That way the flavor stays in & doesn’t get watered down. They are easy to peel & chop after they have cooled. I don’t like sweet relish, so I use dill pickles finely chopped. I like Dukes & Best Food Mayo & of course yellow mustard. I use more eggs & will add sliced black olives. Haven’t tried adding bacon.

  88. So easy to make and delicious!

  89. This looked so good I had to try it even though I was skeptical about the relish!  It is the best potato salad I have ever made.  Hubby loved it too!  Our new normal.  

  90. I made this for Thanksgiving, and everyone loved it.  I personally have never liked potato salad, so I was a bit nervous to serve something that I could test first and make sure it was good, but everyone loved this potato salad! 

    • I made this for Easter dinner first time making potatoes salad and it was a hit. Everybody loved it. I am still hearing about how great it was.

  91. I made this potatoe salad for tomorrow’s dinner and is DELICIOUS. Thanks for the recipe.

  92. My wife was craving potato salad so after looking at a few different recipies I tried this one. It was really good! It is better the next day so make it a day in advance if possible. I added more mayo so it wasn’t dry. It definately is a classic picnic potato salad. I will definately make this recipe again. Thanks for your sharing!!

  93. This recipe is close to my grandmothers recipe. I grate my onions because some people in my family have issues with the diced onion. When I grate the onion they can’t feel them. 

  94. Im going to try the recipe for a family get together. But I’ve never had potato salad and I’ve never made it. I got assigned potatoes🤷🏻‍♀️. Is it served hot, warm, or cold???  

  95. Yum! I’m a big fan of potato salad, and this was my favorite recipe for it so far! I added some red pepper flakes for a little extra kick! Thanks for sharing!

  96. This was delicious. I made it vegan by using a Helman’s Vegan Mayo and omitted the eggs. Sometimes I used pickle juice, sometimes vinegar. I like to add a tablespoon of  siracha  for some punch. Very good.

  97. I made this potato salad  today to go with pulled BBQ chicken for dinner. I am no potato salad making expert so I followed the recipe and directions to a tee. It was amazing!!! So tasty and tangy and personally I love it warm. I gave some to my Mother in Law (who’s potato salad is famous in our family) and she loved it!! Totally recommend ❤️

  98. Add a little sugar and bacon and be prepared to smile really big! 😊

  99. This was really delicious and quick to make! I’m not even a big fan of potato salad, but wanted a good side for school days when I’m rushing between classes but also starving and in need of something of more nutritional value than a Cheeto. Thanks so much for sharing your mom’s recipe, it really is great. The dill is just lovely in this. I cut it down by about 1/4 and it made 4 (generous) servings for me.

  100. Omg with is good!!! Thanks

  101. My Grandma thinks every one loves her potatoe salad. However I do not. She uses miracle whip and I can not stand miracle whip. I used your recipe with Dill relish and Best Foods Mayo it is delicious. I wish I cooked the potatoes a little longer but I know for next time. Going to have my son try both and see which one he likes better. Thank you.

  102. I didn’t have any mustard(!?) so I added two packs George Washington Golden seasoning. Spectacular! Not dry, perfectly seasoned. Winner!!

  103. After making this recipe a few days ago we were able to try it tonight and it is a winner! It reminds me of the potato salad that one of my aunts used to make for family get together’s and it was something I always looked forward to. My previous comment lists some of the modifications I made to it, but it is essentially what was in the original recipe. I did halve the recipe since it was only for my wife & I, but this will be my go to recipe from now on.

  104. I liked the sound of this recipe so decided to try it out to serve with a smoked pulled pork that I’m going to make in a couple of days. I halved the recipe & chopped up a quarter of green pepper that I had in my refrigerator. I’ve mixed the dry ingredients with the wet ones, diced the celery & onion, boiled the eggs, and placed everything in the fridge to cool down. Later today I’ll boil the potatoes and then mix everything together. This will give the potato salad a couple of days to meld all of the flavors. I did taste the mayonnaise mixture and it tastes wonderful. I didn’t have sweet relish so I used some dill pickle relish and I think it works well. I’ll let everyone know how the finished product tastes in a couple of days.

  105. No one in my family is a super big fan of the traditional potato salad, so I was looking for something with  just a little more to it.  This is it!  A really a good mix of flavors.  So happy I found it:D This will be my new go-to for potato salad.  Thank you so much for sharing!

  106. Huge thanks. I cooked it, and it is really the best recipe

  107. Looks tangy I will venture a bowl.Thanks.

  108. I love, love, love this potato salad. It has just the right amount of tang to make it full of flavor. I used Yukon Gold potatoes, good ol’ Duke’s mayo, and regular yellow mustard. And yes, be sure to make it a day ahead.

  109. Love the sound of the recipe but please can you enlighten an Engishman and explain what sweet pickle relish is or similar to? Seems like an important part of the whole

    many thanks


  110. Reduced the relish to a couple tbsp.  it was the best I’ve had in a long time !

  111. I Used Dill Pickles, 1/2 Cup It was Amazing!

  112. Pingback: Garden to Table: How to Make the Best Potato Salad Recipe - Garden Weasel

  113. Wow, I can already tell this is the potato salad of my dreams. You had me at yellow mustard LOL. Thanks so much for sharing, I can’t wait to make this!!

  114. Pingback: Low-Stress After-Church Easter Lunch - wifesense

  115. Potato Salad – nothing like a perfect summer dish!

  116. Your potato salad is very similar to my mother’s as well. I do like the finishing touch of dill, which I will try today, as I have a potluck tomorrow. I’m so tired of potlucks having potato salad from the local grocery store and the potatoes are so hard! I will be putting this one together today. BTW: Is it smoky or sweet paprika?
    (I’m tempted to add a bit of cardamom. What do you think?)

  117. This looks completely delicious!

  118. This potato salad recipe is a MUST try!

  119. Sounds very similar to my mom’s potato salad (and hers is pretty darn good too), however she uses a couple grated or chopped dill pickles instead of relish. And for myself, I can’t stomach onions of any kind in my potato salad (they just don’t agree with me) so I put diced celery in mine for the crunch…

  120. Well, my Mom’s recipe is better than yours! LOL She uses pickle juice instead of the vinegar, she’s almost world famous! People love it and try to figure out the secret. I love it with apple cider vinegar as well!

  121. I love dill in my potato salad!