This recipe was passed down from my mother and my all time favorite potato salad recipe. This Classic Potato Salad will need to be at your next grill out or picnic!

This recipe is a classic that was passed on to me by my mother. She came to visit me during her spring break and we grilled burgers, sliced up watermelon, and served this Classic Potato Salad. This recipe isn't just for a picnic and a summer table though! We actually serve this with our Christmas meal each year. It was my Granny's favorite so we served it instead of mashed potatoes on the side of ham, deviled eggs, and broccoli casserole. No matter the setting this recipe is a classic that you are going to love.

How to make Classic Potato Salad:

Step one: Start by preparing your potatoes. I washed then peeled and diced my potatoes into bite-size pieces. Place potatoes in a large pot and cover with water. Boil until potatoes are fork tender. Time will depend on how small your potato pieces are. Once cooked drain and place in a large mixing bowl.

Step two: In mixing bowl with cooked potatoes add mayonnaise, yellow mustard, diced pickles, celery seed, and eggs. Gently fold together until well combined. Add salt and pepper and again gently fold until mixed in. You want to be careful mixing your warm cooked potatoes. You want to try and keep chunks and not turn them into mashed potatoes.

Step three: Serve warm or keep in the fridge to serve chilled later.

Want more summer side dish recipes? Try these also:

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Classic Potato Salad

Jennie Duncan

This recipe was passed down from my mother and my all time favorite potato salad recipe. This Classic Potato Salad will need to be at your next grill out or picnic!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Side, Side Dish

Cuisine American

Servings servings

Calories 369 kcal

Ingredients

8 medium russet potatoes (about 5 lbs)
1 ½ cups mayonnaise
4 tablespoons yellow mustard (or to taste)
1 cup mini dill pickles (diced)
½ tablespoons celery seed seasoning (or to taste)
5 boiled eggs (peeled and diced)
1 teaspoon salt
½ teaspoon pepper

Instructions

Peel and dice potatoes into bite size pieces. Place potatoes in a large pot and cover with water. Boil until potatoes are fork tender. Time will depend on how small your potato pieces are. Once cooked drain and place in a large mixing bowl.
In mixing bowl with cooked potatoes add mayonnaise, yellow mustard, diced pickles, celery seed, and eggs. Gently fold together until well combined. Add salt and pepper and again gently fold until mixed in.
Serve warm or keep in the fridge to serve chilled later.

Nutrition

Calories: 369kcalCarbohydrates: 31gProtein: 4gFat: 25gSaturated Fat: 4gCholesterol: 15mgSodium: 648mgPotassium: 738mgFiber: 2gSugar: 1gVitamin A: 50IUVitamin C: 9.9mgCalcium: 34mgIron: 1.7mg

Keyword Classic Potato Salad, potato salad

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Comments

Buttercup

July 23, 2019 at 7:00 pm

After I make my Potato Salad and put it in the refrigerator, I always put a paper towel on top and that absorbs all of the moisture.It really does the trick.

- Jennie
  
  July 23, 2019 at 7:15 pm
  
  Thats a great tip!
  
Karen

June 05, 2017 at 9:29 pm

I hope you can answer this question for me. Why is it that my potato salad gets watery when I serve it the next day?

- Jennie
  
  June 06, 2017 at 7:10 am
  
  Sorry that happened to you Karen! I usually do not have an issue with this recipe but since potatoes contain so much water I see how that could happen. Next time you make it try getting any water out of the potato first. I know some who will shred their potatoes and then squeeze the water out (Here is a video: https://www.youtube.com/watch?v=Xa2O0-0J_8o). If you don't want that extra work then I would say drain the water the next day and mix until it's all gone! Hope that helps Karen!