The Best Potato Salad Recipe Ever
by Sommer Collier — last updated on Mar 5, 2025 
How To Make The Best Potato Salad Recipe – Today, I’m sharing our secret family 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!
The Best Potato Salad Recipe… Ever.
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 her classic potato salad.
The problem is, when you ask her for the recipe, she has difficulty sharing it because she doesn’t 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?
Here’s What You’ll Need…
You need a few key ingredients to make the most comforting potato salad…
- Yukon Gold potatoes or Klondike Goldust potatoes – or use Russets
- Mayonnaise – your favorite brand
- Refrigerated pickle relish
- Yellow mustard – or 1 part yellow + 1 part dijon
- Apple cider vinegar
- Celery seeds
- Paprika
- Hard-boiled eggs – peeled and chopped
- Celery stalks – diced
- Sweet onion – diced
- Fresh chopped dill
- Salt and pepper
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 recipe a rustic, yet thick and luxurious quality. I like to use Yukon Gold or Klondike Goldust potatoes. You can also use Russet potatoes if you like. Do not use new potatoes, because they hold their shape too well and will leave the dressing soupy.
Start the potatoes in a large pot of 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.
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.
2) Next, mix all the dressing ingredients together in a large bowl. 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.
Mix a large amount of sweet pickle relish into the dressing.
Use the good quality refrigerated relish that tastes fresh, has large chunks, and stays firm. Otherwise, the dense, ultra-sweet shelved variety might overwhelm the flavor of the dressing.
If you can’t find “good relish”, finely dice firm refrigerated sweet pickles instead.
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.
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 served on the second or third day.
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 this recipe the day before you plan to serve it.
However, if you don’t have time to make it a day ahead, refrigerate the recipe for as long as humanly possible before mealtime.
Get the Full (Printable) Best Potato Salad Recipe + Video Below!
If you are determined to learn How To Make The Family Secret Recipe, give my mom’s recipe a try.
I guarantee you will not be disappointed!
Frequently Asked Questions
What Type of Mayonnaise Should I Use?
The mayo is the base flavor in the dressing, so it is a very important ingredient. I find most people have a favorite brand. Go with your family favorite. If you don’t usually buy mayonnaise, Hellman’s is very popular, but Duke’s mayo is the brand of the South. *wink*
Why Sweet Pickle Relish?
Most brands of store-bought pickle relish are sweet. I like to use the refrigerated kind that has larger chunks. It provides a better texture, and the sweetness adds a lovely balance to the salad. If you hate the idea of adding sweetness, find a tart pickle relish or add chopped banana peppers.
Can I Peel the Potatoes Before Cooking?
Mom always cooked the potatoes with the peels on, then removed some (or all) of the peels after cooking. This allows you to leave some potato skins in the salad, if you like, for extra texture. Also, it eliminates the need for a vegetable peeler because the skins will pull right off after the potatoes are fully cooked.
However, if you do not want to incorporate any of the potato skins into the salad, you can peel them beforehand. It’s a matter of personal preference.
Is This Recipe Gluten-Free?
Yes, as long as the mayonnaise is gluten-free, the whole recipe is. (Most brands are, but double-check your jar.)
Can I Make a Dairy-Free or Vegan Version?
Of course! This recipe is already dairy-free. However, to make it vegan, simply buy a vegan mayonnaise and then omit the hard-boiled eggs.
How Long Does This Salad Last?
Stored in an airtight container in the fridge, this salad will last a week.
Can You Freeze This Recipe?
I wouldn’t. The thawing process will change the texture, and the dressing will not be as creamy.
Can I Add Other Ingredients to Mix Things Up?
Sure! Try adding bacon, rosemary, scallions, chopped banana peppers, shredded cheese, or sour cream.
More Fabulous Make-Ahead Side Dish Recipes
- Perfect Southern Macaroni Salad
- Italian Pasta Salad
- The Best Broccoli Salad
- Provencial Potato Salad
- Market Bean Salad
- Hot German Potato Salad
- Mexican Street Corn Salad
- Pickled Banana Peppers
- Hoppin John Recipe
- Hawaiian Style Macaroni Salad With Potatoes
- Homemade Sweet Cornbread
- Buttermilk Drop Biscuits
How To Make The Best Potato Salad Recipe
Video
Ingredients
- 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
Instructions
- Cut the potatoes into quarters and place them in a large stockpot. 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.
Notes
- If you can’t find golden potatoes, use Russets.
- For best flavor, make your potato salad a day ahead.
Nutrition
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I made it twice for my vegan husband and I love it.
You didn’t use Mayo, did you? Mayo isn’t vegan friendly since it’s made with egg.
What her soy boy husband doesn’t know won’t hurt him.
My potato salad is exactly like this one,but, I use half Hellmans and half really thick Western sour cream. Fresh scallions, fresh chives; fresh dill; Hungarian sweet Paprika. I also toss in a few off the grill roasted red peppers and one cup of roasted asparagus tips.
Personally, I like to crank things up a bit. The key to taste is letting it ferment in the fridge for a day.
Are you serious Mark saying it’s exactly like yours, this one has no sour cream yours does also no spices like you put in yours, I’m sure yours is good too but not the same salad. You’re joking right? I sure hope so because this is the most stupid comment I’ve seen on any sites. Ugh
If that’s the stupidest thing you’ve read on any of the sites you have frequented, then you do not read very much or you are so unhappy that you feel compelled to be mean. Use your words carefully and be kind. Comments like the one you made are inappropriate and unnecessary. I hope you find the happiness in your life that allows you to treat others with more kindness.
Potato Salad is great! I just finished it last night and the result was unexpected, my wife and daughter both liked it, which made me happy. Thanks for your recipe
I don’t know if I have ever left a comment on this site. I was just browsing the internet and found you again. I just want to say that your potato salad recipe is my go to for the last 3-4 years. It is the easiest and yummiest potato salad I have had that is the closest to what my grandma and mother make. Thank you for sharing this recipe with the rest of the world.
Also, I love your carrot sheet cake recipe too. It is moist, flavorful and tender. That is a great cake for a potluck or gift giving.
Loosely followed this recipe and it absolutely turned out to be the best potato salad I’ve ever had! Black magic?! Perhaps. I used a potato
peeler on carrot instead of cutting celery because that’s what i had, and i was out of yellow mustard so I skipped all mustard altogether. So damn good. Excellent potato salad guide, but the photo aids in determining the amount of condiments for your dressing.
This is legit the best potato salad recipe and the only one I’ll ever use. Went with the recipe’s alternative of using 1/2 yellow and 1/2 Dijon mustards which added a little kick. Super fast, super easy, and enjoyed by all!
Hello. OMG!!!!!!IT’S TRUE, IT’S TRUE!!!!
I’ve been cooking for a long time, potato salad was always a hit or miss for me.
You will not miss with this recipe I didn’t have celery seed or paprika, but I made it work.
And so can you. Thank you.
I made this for a rehearsal dinner for my best friend’s daughter’s wedding. I added some ground mustard and creamy horseradish to spice it up. This is the best potato salad I have ever made and that’s no joke. Thank you for sharing this!!!
I also made this for a rehearsal dinner and it was a big hit, classic potato salad great recipe! My secret technique is to rub my balls all over the ingredients.
Thanks for the tip Steven 😏
🤣🤣🤣🤣🤣
This potato salad was SO GOOD!!! I made it the day before I served it and the flavors were so refreshing and delicious! The only modification I made was using dried dill since there was no fresh dill at the store.
Hands down the BEST potato salad! I made it for a bbq and everyone raved! Thank you!
I’ve been making potato salad since I was a teenager and this is by far the BEST recipe. A perfect mix of sweetness, hint of spice, and great texture. I’ve made this about 3 times now and I will never use another recipe ever again.
This is a great recipe. The only thing I have changed and always change when it come to potato salad is the relish. Sweet pickle relish is just that, SWEET. I prefer dill pickle relish. It give mellower flavor vs sweet. Sweet is very dominant vs dill which gives flavor and is not over powering. If you have never tried dill vs sweet, you don’t know what you are missing.
Good recipe. I ate two helpings and a few hours later the toilet paid the price. It stunk so bad I threw up in the sink. I’m talking about a deuce that would choke a donkey. It was really cool though because I ate some corn on the cob and my deuce was studded with corn kernels.
you’re killin’ me smalls……….