Mom’s Creamy Potato Salad
Every cook needs a creamy potato salad recipe in their rotation. This recipe is a family favorite that even the pickiest of eaters will enjoy. Perfect for BBQ side dishes, brunches, and long weekend potlucks, this is a true classic.
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It is Joe’s mom’s birthday! Happy birthday to you, Nyuszi! What does nyuszi mean? It translates to bunny, in Hungarian, and it is her nickname because she’s so darned cute. Last year, I shared her homemade meatballs recipe, and this year, it is Mom’s potato salad.
Why you will love this recipe
It’s handed down from one of the best cooks around, Joe’s mom! You would love everything she makes, and this favorite potato salad is no different.
It is super easy to make and keeps well in the fridge.
This recipe is naturally gluten-free and Whole30-friendly. Bonus!
Ingredient notes
Find the complete ingredient list, with measurements, in the recipe card below.
- Potatoes – Waxy potatoes are best for potato salad because they will hold their shape. Look for Yukon golds or fingerlings.
- Red Onion – This adds a little bite to balance the creaminess. Also a punch of color!
- Pickles – A bite of pickle brings some tangy crunch.
- Tomato – Perfectly ripe spring and summer tomatoes add a little refreshing element.
- Mayonnaise – I use my homemade lemon mayo.
- Salt and Pepper – A sprinkle of salt and pepper brings out the best flavors in your ingredients.
Equipment
Nothing fancy needed for this recipe.
- Cutting Board and Knife – For chopping up the ingredients.
- Potato Peeler – Peeling is a personal choice. Some leave the peel on for the extra fiber. I peel mine for my picky eater.
- Saucepan – A medium-sized pot will work.
- Mixing Bowl – I like to use a bowl with a lid so it can do double duty as covered storage in the fridge.
- Includes 1.3-qt, 2.3-qt, and 4.5-qt round glass bowls with BPA-free lids.
- This Pyrex line is proudly designed and manufactured in the U.S.A.
Instructions
Scroll to the recipe card at the bottom for the FULL recipe details.
Step 1
Start by peeling the potatoes and cutting them into even 1-inch chunks.
Next, place the potato chunks in a medium saucepan, cover with cold water, and stir in the salt
Expert Tip!
Liberally salt the water you are cooking the potatoes in. The potatoes absorb some of the salted water, infusing them with flavor.
Then, bring the pot to a gentle boil, then reduce to a simmer. Cook until fork-tender. You want the fork to slide in easily, but the potatoes should keep their shape and not fall apart.
Next, drain the potatoes and let them cool in the colander for 10-15 minutes.
Meanwhile, chop up the onions, pickles, and tomatoes.
Once the drained potatoes have cooled, chop them into smaller pieces (I cut each into 3) and add them to a mixing bowl.
Finally, add the onions, pickles, tomatoes, and mayo to the bowl and stir. Add salt and pepper and stir again. Taste and adjust with more salt and pepper or mayonnaise.
Cover and refrigerate for 4-6 hours.
Substitutions and recipe variations
Make a lighter/tangier version by using Greek yogurt instead of mayo.
Skip the onion and add some chopped celery for crunch instead.
Boost the protein content by adding some chopped hard-boiled eggs.
Get all fancy with fresh herbs by sprinkling in some chopped parsley, dill, or chives.
Serving suggestions
Our fave is to whip up some easy chicken bites and add a simple lettuce salad for some greens.
This is a classic BBQ pairing that you can serve up with grilled chicken and burgers. Other sides you can serve include Mexican street corn and ranch slaw.
Sprinkle some paprika on top for a bit of color. I also like a few healthy grinds of black pepper.
FAQS
A waxy variety, such as Yukon gold, fingerlings, or red potatoes, are all great for potato salad. They will hold their shape and are less likely to turn mushy.
Absolutely! It actually tastes better after a few hours, when the flavors have had time to develop.
Storage tips
To Store: Keep it sealed in an airtight container in the refrigerator for up to 3 days.
More salad recipes
If you’ve tried our Mom’s best potato salad, please give me a rating and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
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Mom’s Creamy Potato Salad
Ingredients
- 3 large potatoes *waxy potatoes are best
- ¼ cup finely diced red onion
- ¼ cup finely diced pickles
- 1 small tomato, finely diced
- 3 tbsp mayonnaise
- salt and pepper, to taste
Instructions
- Start by peeling the potatoes and cutting them into even 1-inch chunks.
- Place the potato chunks in a medium saucepan, cover with cold water, and stir in 2 tablespoons of salt.
- Bring the pot to a gentle boil, then reduce to a low simmer. Cook for about 5 more minutes (depends on the size of the potatoes) until fork-tender. You want the fork to slide in easily, but the potatoes should keep their shape and not fall apart.
- Drain the potatoes and let them cool in the colander for 10-15 minutes.
- Meanwhile, chop up the onions, pickles, and tomatoes.
- Once the potatoes have cooled, chop them into smaller pieces ( I cut each into 3) and add them to a mixing bowl.
- Add the onions, pickles, tomatoes and mayo to the bowl and stir. Add salt and pepper and stir again. Taste and adjust with more salt and pepper or mayonnaise.
- Cover and refrigerate for 4-6 hours.