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
Disclosure: A Spicy Perspective participates in affiliate advertising programs. We may earn a commission when you make a purchase through links on our site.
thanks for you sweet recipe
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!
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.
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….
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.
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!
I made it, was so good, likes we had it three times last week. Thanks for sharing the recipe.
Thanks for sharing this recipe with us.
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.
I just made this delicious recipe. Will definitely be making again…thank you !!
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.
Yes! Perfect I love it and my family does too. Just like my mother used to make it. Did I say PERFECT!