Best 9 Moms Potato Salad Recipes

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Potato salad is a classic side dish that is perfect for any occasion. Whether you're having a barbecue, a picnic, or a potluck, potato salad is sure to be a hit. There are many different variations of potato salad, but the basic ingredients are always the same: potatoes, mayonnaise, celery, and onion. Some recipes also include hard-boiled eggs, pickles, or bacon.

This article features two delicious potato salad recipes: a classic potato salad and a bacon ranch potato salad. The classic potato salad is a simple and straightforward recipe that is perfect for beginners. The bacon ranch potato salad is a bit more complex, but it is well worth the extra effort. Both recipes are easy to follow and can be made in under an hour. So what are you waiting for? Give one of these potato salad recipes a try today!

Let's cook with our recipes!

MOM'S CLASSIC POTATO SALAD RECIPE



Mom's Classic Potato Salad Recipe image

Mom's classic potato salad is perfect for summer BBQ's! It's creamy, tangy and absolutely delicious!

Provided by Life Made Simple Team

Categories     Side Dish

Number Of Ingredients 11

6 medium size Yukons or 3 large Russet potatoes (about 3 lbs. total) ( cut into large chunks)
3 Tbsp red or white vinegar
2 stalks celery (diced)
1/4 yellow onion (finely diced)
4-5 hard boiled eggs (peeled and chopped)
1/4 cup sweet pickles (finely diced (optional))
1 -1 1/2 cup mayonnaise ((depending on how cream you like it))
1 tsp bon appetit seasoning
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp paprika

Steps:

  • Bring a large pot of water to a boil. Place the potatoes in the pot and cover. Simmer for 15-20 minutes or until the potatoes are fork-tender. Drain and rinse under cold water until the potatoes are cool. Cut the potatoes into ½" chunks, peeling the skin off as you go (although if you like, you can keep the skin on).
  • Place the potatoes in a large bowl. Pour in the vinegar, then add in the celery, onion, boiled egg, pickles (if desired), mayo, and seasonings. Using a spatula, stir the mixture until evenly coated. Cover and place in the refrigerator to chill, for about 1 hour.

Nutrition Facts : Calories 271 kcal, Carbohydrate 31 g, Protein 7 g, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 99 mg, Sodium 449 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 10 g, ServingSize 1 serving

MOM'S BABY POTATO SALAD



Mom's Baby Potato Salad image

Provided by Food Network

Categories     side-dish

Time 10m

Yield 15 servings

Number Of Ingredients 10

1 cup mayonnaise
1/2 cup prepared slaw dressing
3/8 cup sweet relish
1 tablespoon dark mustard
1/4 cup pickle juice, from the relish
1 tablespoon cider vinegar
1/2 small stalk celery, diced
1/3 cup chopped white onion
1/2 hard boiled egg, chopped
8 cups cooked, peeled potatoes

Steps:

  • Combine first 9 ingredients in large bowl. Add potatoes. Chill.

MOM'S MASHED POTATO SALAD



Mom's Mashed Potato Salad image

Mashed potato salad that can be made with or without the chopped egg. This is the only kind of potato salad my dad will eat; try it and you'll see why.

Provided by MICKE

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h40m

Yield 8

Number Of Ingredients 9

6 Yukon Gold potatoes
1 small sweet onion, diced
3 hard-cooked eggs, chopped
½ cup diced celery
¼ cup chopped sweet pickles
salt and ground black pepper to taste
1 cup mayonnaise
⅓ cup sweet pickle juice
1 teaspoon prepared yellow mustard

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
  • Mash potatoes with a potato masher. Stir in onion, eggs, celery, pickles, salt, and black pepper. Mix mayonnaise, pickle juice, and mustard in a separate bowl; pour over potatoes and mix well. Cover and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 308.5 calories, Carbohydrate 19.7 g, Cholesterol 89.9 mg, Fat 24 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 3.9 g, Sodium 222.2 mg, Sugar 1.9 g

MOM'S POTATO SALAD



Mom's Potato Salad image

Make and share this Mom's Potato Salad recipe from Food.com.

Provided by carolinafan

Categories     Vegetable

Time 1h5m

Yield 8 cups, 8-10 serving(s)

Number Of Ingredients 10

6 cups cooked, diced potatoes
1 cup diced celery
1/2 cup onion
4 chopped eggs
1/4 cup chopped pickle
1 1/2 cups mayonnaise
2 tablespoons mustard ("or" whatever you prefer)
1 teaspoon salt
2 tablespoons vinegar
1 tablespoon sugar

Steps:

  • Combine all ingredients.
  • Serve warm or chill.

MOM'S POTATO SALAD



Mom's Potato Salad image

So Easy and SO good! My Mom has made this for years, I love the dressing, this is the only recipe I use for potato salad.

Provided by Donna

Categories     Potato

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

6 boiled potatoes, cut in chunks
4 hard-boiled eggs, chopped
1/2-1 onion, chopped
6 green onions, sliced thin
3 stalks celery, chopped
1/3 cup Miracle Whip
1/3 cup mayonnaise
1/3 cup sour cream
salt and pepper
paprika (optional)
parsley (optional)

Steps:

  • Toss together.
  • chill.
  • EAT!

MY MOM'S GOOD OLD POTATO SALAD



My Mom's Good Old Potato Salad image

I have enjoyed this recipe for years, and now so do my children. The secret to this recipe is the sweet pickles. You can also trade the mayo for salad dressing.

Provided by Andrea Parker

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 2h25m

Yield 8

Number Of Ingredients 5

5 pounds potatoes, peeled and chopped
10 eggs
1 large onion, chopped
1 (24 ounce) jar sweet pickles, drained and chopped
2 cups mayonnaise

Steps:

  • Place the potatoes in a large pan of water and boil over medium-low heat until tender, about 12 minutes. Drain the potatoes, and place in the refrigerator to cool.
  • Place the eggs in a saucepan of cold water over medium heat, and bring to a full boil. Turn off the heat, cover the pan, and allow the eggs to sit in the hot water for about 15 minutes. Cool the eggs thoroughly under cold running water and shell them. Chop the cooled eggs and place them in a large salad bowl.
  • Stir the onion, sweet pickles, and mayonnaise into the eggs, and let the mixture chill in the refrigerator at least l/2 hour to blend the flavors. Mix in the chilled chopped potatoes, and refrigerate for at least 1/2 hour. Serve cold.

Nutrition Facts : Calories 787.7 calories, Carbohydrate 71.5 g, Cholesterol 253.4 mg, Fat 50.5 g, Fiber 7.4 g, Protein 14.8 g, SaturatedFat 8.6 g, Sodium 806.4 mg, Sugar 19.6 g

MOM'S EASY POTATO SALAD RECIPE



Mom's Easy Potato Salad Recipe image

Everyone loves a good potato salad on a hot summer day! If you haven't made it for awhile, this is a new recipe you NEED to try!

Provided by Kristen Hills

Categories     Side Dish

Time 1h

Number Of Ingredients 10

8 potatoes (cooked)
8 eggs (hard boiled)
¾ cup dill or sweet pickles (diced)
2 celery stalks (diced)
1 cup mayonnaise ((you could also use Miracle Whip))
3 Tablespoons yellow mustard
1 Tablespoon sugar
1 teaspoon white vinegar
salt and pepper (to taste)
Salad Supreme Seasoning (optional to sprinkle on top)

Steps:

  • Bring two pots of water to a boil. In one pot boil your potatoes for about 30-40 minutes, or until fork can easily pierce through the potato, but not too soft that they just fall apart. Drain water off of potatoes and let them cool (I usually put the potatoes in the fridge to cool).
  • Once your potatoes are cool, peel and dice. Place diced potatoes, diced celery, and pickles in a large bowl. Dice the eggs and add it to the bowl (sometimes I will set aside 1 egg and slice it to put on top of the potato salad for presentation - totally not necessary, it's just what my mom always did).
  • In a separate small bowl, mix your mayonnaise, mustard, sugar, vinegar all together. Pour your sauce over the potato mixture in the big bowl and gently fold together. Add salt and pepper to taste. If it is dry, you can add more mayo to get it the texture you like. Top with Salad Supreme seasoning. As mentioned before, you can also save 1 hard boiled egg to slice and add it to the top.

Nutrition Facts : Calories 305 kcal, Carbohydrate 42 g, Protein 10 g, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 168 mg, Sodium 466 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

MOM'S CREAMY POTATO SALAD



Mom's Creamy Potato Salad image

My mom has made this potato salad recipe ever since I can remember. I took her recipe and "tweaked" it a tad. Everyone loves it. It's always a hit at family gatherings and potlucks.

Provided by Fran Murray

Categories     Potato Salads

Time 45m

Number Of Ingredients 11

6 medium russet potatoes
1/2 c finely chopped onion
1 1/4 c mayonnaise or mayo salad dressing
2 tsp sugar
1/2 tsp celery seed
2 tsp apple cider vinegar
2 tsp prepared yellow mustard
1 1/2 tsp salt
1/2 tsp curry powder (secret ingredient)
6 large hard-cooked eggs, coarsely chopped
paprika

Steps:

  • 1. In a covered saucepan, cook potatoes (still whole and unpeeled) in boiling salted water for 25 to 30 minutes until fork tender; drain well and cool long enough to handle. Peel (with a paring knife) and cube potatoes. Transfer to a large bowl; add onions and eggs. Combine mayonnaise or salad dressing, sugar, celery seed, vinegar, yellow mustard, salt and curry powder. Add mayonnaise mixture to potatoes. Toss lightly to coat potato mixture. Cover and chill thoroughly (preferably overnight). Makes 8 servings.
  • 2. Serve with additional hard-cooked eggs, sliced, as decoration and sprinkle lightly with paprika (and parsley, if desired).
  • 3. You can double the recipe (use 5 lbs potatoes) for larger groups.

MAMA'S POTATO SALAD



Mama's Potato Salad image

This old-fashioned potato salad recipe doesn't have many ingredients, so it isn't as colorful as many that you find nowadays. But Mama made it the way her mother did, and that's the way I still make it today. Try it and see if it isn't one of the best-tasting potato salads you have ever eaten! -Sandra Anderson, New York, New York

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 12

3 to 3-1/2 pounds potatoes (about 10 medium)
6 hard-boiled large eggs
1 medium onion, finely chopped
1/2 cup mayonnaise
1/2 cup evaporated milk
3 tablespoons white vinegar
2 tablespoons prepared mustard
1/4 cup sugar
1 teaspoon salt
1/4 teaspoon pepper
Additional hard-boiled large eggs, sliced
Paprika

Steps:

  • In a large kettle, cook potatoes in boiling salted water until tender. Drain and cool. Peel potatoes; cut into chunks. Separate egg yolks from whites. Set yolks aside. Chop whites and add to potatoes with onion., In a small bowl, mash yolks. Stir in mayonnaise, milk, vinegar, mustard, sugar, salt and pepper. Pour over potatoes; toss well. Adjust seasonings if necessary. Spoon into a serving bowl. Garnish with egg slices and paprika. Chill until serving.

Nutrition Facts : Calories 231 calories, Fat 11g fat (2g saturated fat), Cholesterol 113mg cholesterol, Sodium 323mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 2g fiber), Protein 6g protein.

Tips:

  • For the best flavor, use Yukon Gold or red potatoes, as they hold their shape well when cooked.
  • Make sure to cook the potatoes until they are tender, but not mushy.
  • If you are using a mayonnaise-based dressing, make sure the potatoes are completely cool before adding it, otherwise the dressing will become runny.
  • For a healthier version of potato salad, use Greek yogurt or sour cream instead of mayonnaise.
  • Add some chopped fresh herbs, such as parsley, dill, or chives, to the potato salad for extra flavor.
  • If you are making the potato salad ahead of time, store it in the refrigerator for up to 3 days.

Conclusion:

Potato salad is a classic summer side dish that is easy to make and always a crowd-pleaser. With a few simple ingredients and a little bit of time, you can make a delicious potato salad that everyone will love. So next time you are looking for a refreshing and flavorful side dish, give this Mom's Potato Salad recipe a try.

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