Mama’s Old-Fashioned Potato Salad

This classic potato salad recipe is a timeless favorite, packed with creamy goodness, crunchy pickles, and tender potatoes. It’s the perfect side dish for picnics, barbecues, or family gatherings. With its balance of tangy, savory, and slightly sweet flavors, this potato salad will remind you of home-cooked meals and cherished traditions.

📋 Ingredients

• 5 lb Idaho potatoes, peeled and cubed
• ½ medium onion, finely chopped
• 5 hard-boiled eggs, chopped
• ¼ cup sweet pickle cubes or relish
• ½ 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

1. Peel the potatoes and cut them into 1-inch cubes . Place the cubes in a large 5-quart pot and cover with cold water. Add a pinch of salt to the water.
2. Bring the water to a boil over medium-high heat. Cook the potatoes for 7–8 minutes , checking for firmness around 5–6 minutes . The potatoes should be tender but not mushy—avoid overcooking to prevent mashed potato salad.
3. Drain the potatoes in a colander and rinse them under cold water to stop the cooking process. Drain well and set aside to cool slightly.

Step 2: Prepare the Mix-ins

1. While the potatoes are cooling, combine the chopped onion and chopped hard-boiled eggs in a small bowl. Set aside.
2. In a separate bowl, mix together the sweet pickle cubes or relish , dill pickle cubes or relish , diced celery (if using) , salt , pepper , mustard , and mayonnaise . Adjust the seasoning to taste.

Step 3: Combine the Salad

1. Once the potatoes have cooled slightly, gently fold in the onion and egg mixture . Be careful not to mash the potatoes.
2. Add the mayonnaise mixture to the potatoes, folding gently until everything is evenly coated. Start with 1.5 cups of mayonnaise and add more only if needed—you don’t want the salad to be overly wet. If the salad seems too dry, stir in additional mayonnaise, one tablespoon at a time.

Step 4: Garnish and Serve

1. Transfer the potato salad to a serving bowl.
2. Garnish with sliced hard-boiled egg on top and a sprinkle of paprika for a pop of color and flavor, if desired.
3. Chill the potato salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld.

Tips for Success

• Potato Choice: Use starchy potatoes like Idaho or Russet for a fluffy texture, or try Yukon Golds for a creamier consistency.
• Mayonnaise Amount: Adjust the amount of mayonnaise based on your preference—some like it creamier, while others prefer a lighter coating.
• Make Ahead: This potato salad tastes even better the next day as the flavors have time to develop. Store it in an airtight container in the refrigerator for up to 3 days .
• Customizations: Add extras like diced bell peppers, chopped green onions, or a dash of hot sauce for a personalized twist.
• Egg Tip: To make peeling boiled eggs easier, add a teaspoon of vinegar or baking soda to the boiling water before cooking.

Why You’ll Love This Recipe

Mama’s Old-Fashioned Potato Salad is a comforting, crowd-pleasing dish that brings back memories of family gatherings and summer picnics. The combination of creamy mayonnaise, tangy pickles, and perfectly cooked potatoes creates a harmonious blend of textures and flavors. Whether you’re serving it as a side dish or bringing it to a potluck, this recipe is sure to be a hit. Dive into this classic potato salad and savor the taste of homemade goodness!