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 have always loved potato salad but I don’t make it ever because it’s too good and carb loaded. My hubby was craving and wanted me to bring potato salad for a picnic. Thank you for your recipe! I had a lot of compliments and my family loved it! I couldn’t find a refrigerated pickle relish, so I used the regular one. This recipe will be in my rotation now. I’ll try not to make it always, but when I do I will give myself permission to indulge!
The only two things I would like to add to this are:
1. Once the potatoes are nice and tender as directed, strain them into a strainer while they’re still steaming hot and add your salt and your vinegar SLOWLY as you drain and mix them, be very careful not to add too much vinegar. Doing this brings out the flavour of the potatoes SO MUCH MORE!
2. WAIT until your potatoes have completely cooled off before adding your dressing to them, this way there’s no chance of it turning runny.
Excellent simple easy recipe though!! I love it!!
Christine, take your opinion elsewhere. Your nothing but a troll.
This is absolutely delicious! Although, we are not fans of sweet relish, so dill it was. I put dill in my egg salad and deviled eggs so it worked!
Thanks!
Everyone loved it. It does make a huge batch. We had a 10 person party, everyone enjoyed and we had plenty BUT it was gone by end of night because this is the leftover everyone wanted. This recipe will definitely be my go to in the future!
Everyone loved it. It does make a huge batch but with a 10 person party, everyone enjoyed and it was gone because this is the leftover everyone wanted. This recipe will definitely be my go to in the future!
Just made this and it is so good! Can’t wait to try it after it sets for a few hours!!
If you like you potato salad sweet, this is an excellent recipe for you. If you prefer a more savory flavor, leave out the sweet relish. It was way too sweet for me. I ended up adding more vinegar and a ton of green olives for balance.
I’m always looking for new potato salad recipes, and this one looks delicious! I love the combination of Yukon Gold potatoes, mayonnaise, pickle relish, mustard, and dill. I’m also intrigued by the addition of celery seeds and paprika. I’ll definitely have to try this recipe soon.
One question I have is about the hard-boiled eggs. Do you think it’s important to peel them before adding them to the potato salad? I’ve heard some people say that the peels add a bit of texture and flavor, but I’m not sure if I agree.
LOL. I know you’re joking about the term “peeling” as properly it might be “shelling”. For the sake of readers who lack a sense of sarcasm… eggs are always peeled/shelled, potatoes may or may not be peeled/skinned.
Hi Caspian!
Definitely always peel/shell hard boiled eggs. The hard shells in the salad would not be very inviting… But I think you might have meant to ask about peeling the potatoes. I sometimes leave them on, or half of them on, for added texture. It’s totally up to you!
I actually veganized this recipe, using vegan mayo and omitting the eggs. Also used chopped up pickles as I couldn’t find relish in the Netherlands, used spring onions instead of regular onions and a bit less celery stalks. Everyone loved it!
The egg instructions seem totally bogus. I tried it twice. Once at 13 min instead of 10 and eggs were not even cooked. Tried a 2nd time for 15 min and eggs were barely soft boiled at best. Apparently water boils at lower temp where I live at sea level.
This recipe calls for already hard boiled and peeled eggs so this review is confusing as we don’t know what directions are being referred to; this recipe has none for that.
You can buy eggs hard boiled and peeled if you can’t find instructions that work for you.
It always seems a shame when people give bad reviews on the wrong recipe.
I do them by putting the eggs in salted water, bringing to a boil, turn off, cover and let stand 15 minutes. Then drain and cover with ice water. Peel once eggs are cold.
This is my no fail way to boil eggs. I bring water to a boil then put in eggs that are room temperature. I use a slotted spoon for that. After eggs are in the water, let water come to a boil again then set timer for 14 minutes. While eggs are boiling, prepare a bowl of ice water. Immediately after eggs are cooked, place them in the ice water for about 10 minutes. Then they are cooked perfectly and should be easy to peel.
I love this recipe! I always try and make it a day ahead! I’ve finally written it down to keep in my recipe book- it’s that good! Thanks to your mama for creating this 🤌
I quite like this recipe.. Not overpowering with seasonings like a lot of recipe’s.. simple & delicious. Thanks for sharing!