If you’re looking for that perfect potato salad, you have to try my mom’s potato salad recipe. This classic potato salad features eggs, pickles, celery, bell pepper, and onions in a creamy mustard and mayo dressing.

Why this recipe works

There is no room for dry potato salads around here. This recipe is creamy, filling, and has the perfect amount of tang to it with loads of texture from the tender potatoes, eggs, and crisp celery.

Mom’s potato salad has always used dill pickles. If you prefer sweet pickles or relish, feel free to substitute, but my preference is dill. I’ve served this salad at multiple backyard barbecues and it always gets rave reviews. I also love it as a side for my Crockpot French Dip Sandwiches.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

labeled ingredient photo for potato salad

Ingredient Info and Substitution Suggestions

POTATOES – I prefer Yukon Gold potatoes for this recipe. Red potatoes work well too, but I avoid Russets as they are too starchy and don’t hold together well, making for mushy potato salad. There’s no need to peel the potatoes before boiling them. The skins will come off easily after cooking. You certainly can peel them first if you prefer.

How to Make Mom’s Potato Salad

These step by step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the recipe!

Do not peel potatoes. In a large stockpot, cover potatoes with cold water. Cover the pot and bring potatoes to a boil over high heat (could take 20 minutes or more to GET to a boil.) Once boiling begins, remove the lid. Turn down to medium and gently boil uncovered for 15 minutes. The potatoes should be firm and be able to hold their shape, but they should also be easily piercable with a knife.
Drain the potatoes then plunge them into an ice bath. Peel skins when they are cool enough to handle. Chop into bite sized pieces and place in a large bowl. Sprinkle warm potatoes with 1/4 cup pickle juice, toss to distribute. Set aside.
In a medium bowl, combine mayo, sour cream, mustard, garlic powder, celery salt, black pepper, and salt. Taste for seasoning, add more salt if you like. Set aside.
To the bowl with potatoes, add boiled eggs, celery, bell pepper, onion, pickle, and chives. Top with dressing and toss until completely coated. Cover and refrigerate for at least 2 hours (preferably overnight) to allow flavors to mingle.

Frequently Asked Questions & Expert Tips

How do I store leftovers and how long will it keep?

Store leftover potato salad in an air-tight container or in a bowl tightly covered with plastic wrap. Keep in the refrigerator for 3-4 days.

Can I make it ahead of time?

Yes, absolutely. Making it ahead of time allows all the flavors to mingle together. You can make this potato salad a day in advance and store it in an air-tight container (preferably) we like using these mixing bowls with lids because you can mix, store, and serve it all in one bowl. However, you can also tightly wrap the top of your bowl with plastic wrap and store it this way. If potato salad isn’t properly stored you risk the potatoes browning.

potato salad on the side with a burger and toppings

Serving Suggestions

Potato salad is a classic potluck dish that goes with many different types of grilled meats, kabobs, and sides. Serve cold. You should keep the potato salad in the refrigerator when it is not being used.

Thank you mom for sharing the best potato salad recipe on Earth! I miss you.

More Salad Ideas for Summer:

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This recipe originally appeared here on June 7, 2020.