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Mama’s Old-Fashioned Potato Salad

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There are some recipes that are more than just food—they’re memories on a plate. Mama’s Old-Fashioned Potato Salad is exactly that kind of recipe. Passed down through generations, this simple yet flavorful dish embodies comfort, tradition, and family gatherings. Whether it’s served alongside smoky barbecue ribs, crispy fried chicken, or at a holiday feast, this potato salad has always been a staple on the table.

Potato salad is one of those dishes that varies from household to household. Some like it tangy, others creamy; some prefer dill pickles, others lean toward sweet relish. In our family, this version is the gold standard, the way my mother and grandmother made it. It’s a tried-and-true recipe, and once you taste it, you’ll understand why it has remained unchanged through the years.

The balance of flavors is what makes this potato salad shine. Tender potatoes are combined with hard-boiled eggs, onions, celery, sweet and dill pickles, and then tossed in a creamy dressing made with mayonnaise and mustard. It’s hearty, tangy, and slightly sweet, with just enough crunch to keep each bite interesting.

Why You’ll Love This Potato Salad

  • Classic Flavor: The perfect balance of creamy, tangy, and slightly sweet.
  • Family Tradition: A recipe that has stood the test of time.
  • Versatile: Works as a side dish for barbecue, picnics, or holiday dinners.
  • Customizable: Easy to adapt with extra add-ins or adjustments for taste.
  • Crowd-Pleaser: Makes enough for 8–10 servings, perfect for gatherings.
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Ingredients

  • 5 lb Idaho potatoes, peeled and cubed
  • 1/2 medium onion, finely chopped
  • 5 hard-boiled eggs, chopped
  • 1/4 cup sweet pickle cubes or relish
  • 1/2 cup dill pickle cubes or relish
  • 1 stalk celery, diced (optional)
  • Salt and pepper, to taste
  • 1.5–2 cups Hellman’s mayonnaise
  • 1.5–2 tablespoons mustard
  • Paprika, for garnish (optional)
  • 1 hard-boiled egg, sliced for garnish (optional)

Step-by-Step Directions

Step 1: Cook the Potatoes
Peel and cut the potatoes into 1-inch cubes. Place them in a large 5-quart pot, cover with water, and add a pinch of salt. Bring to a boil and cook for 7–8 minutes. Check around the 5-minute mark—potatoes should be firm but tender. Overcooked potatoes will turn into mush; undercooked potatoes will make the salad unpleasantly firm. Drain and rinse in cold water, then drain again.

Step 2: Prep the Add-Ins
While the potatoes are cooling, combine the chopped onion and hard-boiled eggs in a bowl. This mixture gives the salad a wonderful blend of texture and protein.

Step 3: Make the Dressing
In a separate bowl, mix the sweet pickles, dill pickles, celery, salt, pepper, mustard, and mayonnaise. Start with 1.5 cups of mayonnaise and adjust later if needed.

Step 4: Assemble the Salad
Once the potatoes are cool, add the onion and egg mixture. Fold everything together gently to avoid breaking down the potatoes. Next, stir in the mayonnaise mixture. Add more mayonnaise if needed to achieve your desired creaminess.

Step 5: Garnish and Chill
Top the salad with sliced hard-boiled egg and a sprinkle of paprika for color. Refrigerate for at least an hour before serving, allowing the flavors to meld together.

Tips for the Best Potato Salad

  • Choose the Right Potatoes: Idaho or Russet potatoes are starchy and hold flavor well, while Yukon Golds offer a slightly creamier texture.
  • Don’t Skip Cooling: Letting the potatoes cool slightly before mixing helps prevent them from falling apart.
  • Adjust Creaminess: Some prefer a lighter potato salad, while others like it rich and creamy—adjust the mayo as needed.
  • Taste as You Go: Potatoes can soak up seasoning quickly, so taste the salad before serving to adjust salt, pepper, or mustard.
  • Make Ahead: Potato salad tastes even better after sitting overnight, as the flavors meld beautifully.

Variations

  • Bacon Potato Salad: Add crisp bacon bits for a smoky flavor.
  • Loaded Potato Salad: Stir in shredded cheddar cheese, green onions, and bacon for a “loaded baked potato” twist.
  • Herb Potato Salad: Add fresh dill or parsley for a fresher, lighter version.
  • Spicy Potato Salad: Mix in a bit of hot sauce or chopped jalapeños for heat.
  • Lightened-Up Version: Use Greek yogurt or a mix of yogurt and mayo for a healthier twist.

What to Serve With Potato Salad

This old-fashioned potato salad is incredibly versatile. It pairs beautifully with:

  • Barbecue ribs or pulled pork
  • Fried chicken
  • Burgers and hot dogs
  • Baked beans
  • Corn on the cob
  • Holiday hams and roasts

Make Ahead & Storage

  • Make Ahead: Potato salad is best when made at least a few hours in advance or even the night before.
  • Refrigeration: Store in an airtight container in the fridge for up to 3 days.
  • Freezing: Not recommended, as the mayonnaise can separate and change texture.

Frequently Asked Questions

Can I use Miracle Whip instead of mayonnaise?
Yes, though it will give the salad a tangier, slightly sweeter flavor. Many families have strong preferences when it comes to mayo versus Miracle Whip.

Why add both dill and sweet pickles?
The combination gives a perfect balance of tangy and sweet flavors, making the salad more complex and delicious.

How do I prevent the potatoes from getting mushy?
Keep an eye on the cooking time and test with a fork. Cooling the potatoes quickly after boiling also helps keep them firm.

Is mustard necessary?
Yes, even a small amount of mustard adds depth and tang to the salad. Start with 1.5 tablespoons and adjust to taste.

Can I make this without eggs?
Absolutely. While eggs add richness, you can omit them or substitute with extra veggies if preferred.

Final Thoughts

Mama’s Old-Fashioned Potato Salad is more than just a side dish—it’s a tradition that connects generations. Its simplicity is part of what makes it so special. With basic pantry ingredients and a straightforward process, this potato salad manages to bring comfort, nostalgia, and flavor to every bite.

Whether it’s a summer barbecue, a holiday dinner, or a casual weeknight meal, this potato salad fits right in. It’s creamy, tangy, and customizable, making it a go-to recipe you’ll find yourself making over and over again.

So the next time you’re planning a gathering, skip the store-bought versions and make this tried-and-true family classic. It’s proof that sometimes the old ways really are the best.

Mama’s Old-Fashioned Potato Salad

A classic old-fashioned potato salad recipe with eggs, pickles, and creamy mayo-mustard dressing. Perfect for BBQs, picnics, or family gatherings.
Course Appetizer, Dinner, Lunch, Meal Prep, Salad, Side Dish
Cuisine American
Keyword Mama’s Old-Fashioned Potato Salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8

Ingredients

  • 5 lb Idaho potatoes peeled and cubed
  • 1/2 medium onion finely chopped
  • 5 hard-boiled eggs chopped
  • 1/4 cup sweet pickle cubes or relish
  • 1/2 cup dill pickle cubes or relish
  • 1 stalk celery diced (optional)
  • Salt and pepper to taste
  • 1.5 –2 cups Hellman’s mayonnaise
  • 1.5 –2 tablespoons mustard
  • Paprika for garnish (optional)
  • 1 hard-boiled egg sliced for garnish (optional)

Instructions

Step 1: Cook the Potatoes

  • Peel and cut the potatoes into 1-inch cubes. Place them in a large 5-quart pot, cover with water, and add a pinch of salt. Bring to a boil and cook for 7–8 minutes. Check around the 5-minute mark—potatoes should be firm but tender. Overcooked potatoes will turn into mush; undercooked potatoes will make the salad unpleasantly firm. Drain and rinse in cold water, then drain again.

Step 2: Prep the Add-Ins

  • While the potatoes are cooling, combine the chopped onion and hard-boiled eggs in a bowl. This mixture gives the salad a wonderful blend of texture and protein.

Step 3: Make the Dressing

  • In a separate bowl, mix the sweet pickles, dill pickles, celery, salt, pepper, mustard, and mayonnaise. Start with 1.5 cups of mayonnaise and adjust later if needed.

Step 4: Assemble the Salad

  • Once the potatoes are cool, add the onion and egg mixture. Fold everything together gently to avoid breaking down the potatoes. Next, stir in the mayonnaise mixture. Add more mayonnaise if needed to achieve your desired creaminess.

Step 5: Garnish and Chill

  • Top the salad with sliced hard-boiled egg and a sprinkle of paprika for color. Refrigerate for at least an hour before serving, allowing the flavors to meld together.
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