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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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…!
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.
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!
Hi Kyra,
What a great idea! I’ll have to try that on my next batch. :)
I shredded a large vidalia onion on the large holes of a box grater…..yum!
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.
Co-workers loved it for our office potluck!
Great and healthy salad, look so good. I will try it soon thanks a lot.
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
Just made this today OMGGGG it’s amazing. My new favorite!!!
Wonderful! Great tips, and my best potato salad, EVER!
Looks delicious definitely going to try it.
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 !
I would not know how to improve this recipe. It is truly perfection.
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.
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….