It's basically the recipe my mother taught me ages ago. Whenever we went to gatherings, she was always asked to make the potato salad. I could eat this all day

 

🥔 Classic Creamy Potato Salad (Just Like Mom Made)

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🧡 The Story Behind the Recipe

This isn’t just any potato salad. This is the kind of recipe that brings people together — the one that vanishes first at the table. It's more than food — it's tradition. You said your mother made it for gatherings, and she was always asked to bring it — that’s a recipe passed down with love, care, and a touch of flair that can’t be found in store-bought tubs.

This version captures the essence of that homey, irresistible flavor — the creamy dressing, tender potatoes, the little bites of crunch from celery or pickles, and the perfectly balanced seasoning. I’ll walk you through every step in detail, including tips, storage, variations, and even a little history of why this dish is such a timeless favorite.

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📋 Ingredients (Serves 8)

For the Potato Base:

• 3 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch chunks

• 1 tablespoon kosher salt (for the boiling water)

• 1 tablespoon white vinegar (optional, for added tenderness)

For the Dressing:

• 1 1/4 cups real mayonnaise (like Hellmann’s or Duke’s)

• 2 tablespoons yellow mustard (adjust to taste)

• 2 teaspoons apple cider vinegar

• 1 teaspoon sugar

• Salt and freshly ground black pepper, to taste

• 1/4 teaspoon celery seed (optional, but adds great flavor)

• 1/4 cup sour cream (optional for extra creaminess)

Mix-Ins (The Good Stuff):

• 3 large hard-boiled eggs, chopped

• 1/2 cup celery, finely diced

• 1/4 cup sweet pickles or relish (dill pickles also work!)

• 1/4 cup red onion or scallions, finely chopped

• 2 tablespoons fresh parsley, chopped

• Paprika, for garnish

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🔪 Step-by-Step Instructions

Step 1: Boil the Potatoes

Start by placing your peeled, cubed potatoes into a large pot. Fill with cold water until the potatoes are covered by at least an inch. Add salt and a tablespoon of vinegar — this helps keep the potatoes tender but not mushy.

Bring to a boil over medium-high heat. Reduce to a simmer and cook for 10–15 minutes, or until the potatoes are fork-tender. Be careful not to overcook — you want them to hold their shape.

Drain the potatoes and let them cool slightly in the colander. For extra flavor absorption, spread them out on a tray and sprinkle lightly with a little vinegar while still warm.

Let them cool completely before mixing with the dressing.

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Step 2: Make the Creamy Dressing

In a large mixing bowl, whisk together:

• Mayonnaise

• Yellow mustard

• Apple cider vinegar

• Sugar

• Salt and pepper

• Optional: sour cream and celery seed

Taste and adjust. Want it tangier? Add more mustard or vinegar. Creamier? Add more mayo or sour cream.

This dressing should be thick but still spreadable, with a golden color and a tangy aroma.

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Step 3: Prepare the Mix-Ins

While your potatoes are cooling:

• Chop your hard-boiled eggs. Some people mash one into the dressing for extra richness.

• Dice your celery, onion, and pickles finely. Too big and they overpower a bite; too small and they disappear.

• Chop parsley for brightness and color.

These mix-ins bring texture and contrast — the eggs bring richness, the celery adds crunch, and the pickles give that signature tang.

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Step 4: Mix It All Together

In your large bowl with the dressing:

1. Gently fold in the cooled potatoes. Don’t mash them — you want tender chunks.

2. Add the chopped eggs, celery, onion, pickles, and parsley.

3. Use a rubber spatula or wooden spoon to fold everything together. Be gentle to avoid breaking up the potatoes too much.

4. Taste and adjust seasoning. A little more salt, maybe more mustard — make it yours.

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Step 5: Chill & Serve

Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight. This allows all the flavors to mingle and intensify.

Before serving, give it one more gentle stir. Sprinkle a little paprika over the top for that classic potato salad look.

Optional garnishes:

• Extra slices of hard-boiled egg

• Chopped chives or green onions

• A few pickle slices or relish dots

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🧠 Tips for the BEST Potato Salad (Mom Would Approve)

1. Start with cold water: Boiling potatoes in hot water makes them cook unevenly. Always start in cold.

2. Season the water: Salt the water like pasta — it’s the only chance to flavor the inside of the potato.

3. Let the potatoes cool before mixing: Hot potatoes can break down the dressing and make it greasy.

4. Use waxy or all-purpose potatoes: Russets are traditional and creamy, but Yukon Golds are great for a bit more structure.

5. Don’t skimp on seasoning: Potatoes absorb a lot of flavor — taste and adjust.

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🥄 Variations on a Classic

Everyone has their own version of potato salad — here’s how to customize it:

1. Southern Style

• Add sweet pickle relish and chopped pimentos

• Use only yellow mustard and mayo — bold and tangy

2. German-Inspired

• Skip the mayo; use warm bacon vinaigrette

• Add chopped bacon and a splash of mustard vinegar sauce

3. Loaded Baked Potato Style

• Add sour cream, bacon bits, shredded cheddar, and green onions

• Top with chives and a dollop of sour cream

4. Herb-Heavy Garden Salad

• Add fresh dill, basil, parsley, and chives

• Use a lighter, yogurt-based dressing

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🍽️ What to Serve With Potato Salad

Potato salad is the ultimate side dish for just about anything grilled or roasted. Here are some perfect pairings:

• Grilled burgers or hot dogs

• BBQ ribs or pulled pork

• Fried chicken or roasted chicken

• Baked beans

• Corn on the cob

• Coleslaw

• Grilled vegetables

• Picnic sandwiches

It's also perfectly acceptable to eat it straight from the fridge, in your pajamas, with a spoon. No judgment here.

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🧼 Storage & Make-Ahead Tips

Refrigerator:

Store in an airtight container for 3–5 days. The flavors actually improve after a day or two.

Freezing:

Not recommended — the mayo-based dressing doesn’t thaw well and can split.

Make-Ahead:

This is a perfect make-ahead dish. In fact, it should be made in advance. Mix it the day before, and let it chill overnight for best flavor.

Pro tip: If prepping ahead for an event, stir in a little fresh mayo before serving to freshen it up.

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🧮 Nutritional Info (Per 1-Cup Serving)

(Estimated values — will vary by exact ingredients used)

• Calories: ~280–320

• Fat: ~18g

• Carbs: ~25g

• Protein: ~5g

• Sugar: ~3g

• Fiber: ~2g

This is comfort food — not a low-fat salad. But you can make it lighter by using light mayo, Greek yogurt, and less sugar.

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📝 Common Questions

Q: Can I make this egg-free?

Yes! Just skip the eggs or substitute with diced avocado or extra pickles for richness.

Q: What if I don’t like pickles?

Try chopped green olives, capers, or skip them entirely.

Q: Can I use red potatoes?

Absolutely! They hold their shape well and don’t need peeling if you like a rustic texture.

Q: Can I double this recipe for a crowd?

Yes, easily! Just make sure to use a huge bowl and taste as you scale — some flavors (like mustard or pickles) may need to be adjusted more.

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🧡 Final Thoughts — A Taste of Home

There’s something about a good potato salad that just feels like home. Maybe it’s the creamy texture, maybe it’s the slight tang from the mustard and vinegar, or maybe it’s the memory of mom in the kitchen, stirring with a big wooden spoon, taste-testing it before it goes to the party.

Every family has their version, and that’s the beauty of this dish — it’s adaptable, comforting, and personal. This recipe is built from the bones of those timeless family traditions. It’s made to be shared, to sit beside grilled meats at summer cookouts, and to bring a smile when someone takes a bite and says, “Who made the potato salad?”

Now you can answer, “I did. It’s my mom’s recipe.”

And that’s something special.