If I had my way, every barbecue food spread would feature a big bowl of potato salad. It’s just one of those summertime staples that I can’t live without! My mom always made potato salad as a side dish at barbecues when I was growing up, and I continued the tradition once I had my own kids. I still use my mom’s classic recipe, which never fails to receive rave reviews!
Today I’ll be sharing that tasty potato salad recipe with you, along with a couple of my own tips for making it as quick and easy as possible! I highly recommend using my fast and easy homemade mayo at least once. But, be warned, store-bought will never be the same.
My Secrets For Quicker & Easier Potato Salad
I actually used to make potato salad a bit begrudgingly, because all that boiling, peeling, and chopping took time and effort! But that was before I discovered the joys of the Instant Pot! The Instant Pot totally revolutionized the way I make potato salad, and made my life a whole lot easier!
Whenever I make potato salad these days, I cook both the potatoes and the eggs in my Instant Pot (separately, but I’m sure you “power users” out there could figure out a way to do both at once!) I just cook them using the directions listed on my Instant Pot Cheat Sheet, which you can download for free at the link below!
Related: The Most Useful Instant Pot Cheat Sheet On The Web
And I’ve recently discovered an even faster way to make “hard-boiled” eggs in the Instant Pot. It eliminates the need to peel them after cooking, so it’s a real time-saver! You can read all about my super-fast Instant Pot egg hack at the post below.
Related: The Most Brilliant Hack For Hard-Boiled Eggs Of All Time
Alright, now that you have all of my time-saving potato salad tips, let’s get to that recipe! :-)
The World’s Best Classic Potato Salad
Ingredients:
8-10 white rose or red potatoes
6 hard-boiled eggs
2 Tablespoons green onions
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup mayonnaise
1/2 cup sour cream
1 Tablespoon yellow mustard
Directions:
Boil the potatoes until they fork-tender. (You don’t want cook them too much or they won’t hold up when it’s time to stir.)
Drain the potatoes and let them sit until they are cool enough to handle. Then peel the potatoes with a small knife and cut them into bite-sized pieces.
Related: This Is The Easiest Way To Peel Potatoes!
More Ideas You'll Love
Cook the eggs, either by boiling them or using my easy Instant Pot method. Let the eggs cool, then chop them up.
Thinly slice the green onions.
Add the diced potatoes, chopped eggs, sliced green onions, salt, and pepper to a large bowl. Place the bowl in the fridge to chill until you’re ready to serve it.
When you’re ready to eat, add the mayonnaise, sour cream, and yellow mustard to a small bowl and stir well. Pour the mayo mixture into the large bowl and fold gently to combine. (I like to add about 1/3 of the mayo mixture at a time to make sure I add just the right amount!).
Serve and enjoy! Leftover potato salad will stay good in the fridge for a few days afterwards (that is, if you have any leftovers!)
What is your favorite summertime side dish?
Classic Potato Salad
Ingredients
- 10 white rose potatoes or red potatoes
- 6 eggs hard boiled
- 2 tablespoons green onions
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon yellow mustard
Instructions
- Boil the potatoes until they are just soft – you don't want them to be too mushy.
- Let them cool, then peel them and cut them into bite sized pieces.
- Hard boil the eggs – I like to use this method.
- After they cool cut them into bite sized pieces.
- Chop the green onions.
- Mix the potatoes, eggs, onions, salt and pepper in a bowl. Chill in the fridge until just before you're ready to serve.
- Right before you serve the salad add the mayonnaise, sour cream and yellow mustard and mix well.
I usually use ranch dressing rather than mayo and mustard. I add good quality chopped pickles, dill or sweet, your preference. I detest store bought pickle relish as do I hate vinegary potato salad so a firm no to adding vinegar for me. I’m from south Louisiana so I add crab boil to my potatoes when they are cooking to kick it up a notch as well as finely chopped poblano peppers. Not a big fan of celery so you won’t find that in my tater salad either. Sometimes I skip the pickles and add seeded and finely chopped cucumber instead, and occasionally I’ll add bacon bits too. I love me a good potato salad!
Please log in or create a free account to comment.Wait: where is the finely chopped celery or at least the celery seed/salt?
For optimal flavor, make this ahead of time and let it “marinate” for at least overnight. I use lactose free Greek-style yogurt instead of sour cream in all recipes- less calories, more nutrition, same taste/texture. Use Just Egg to substitute for those with egg sensitivity too. The rest of the crowd won’t notice these safeguards for those who can’t otherwise enjoy, and they will appreciated it.
Please log in or create a free account to comment.This is the best potato salad recipe ever. Now my go to potato salad. Thanks Jillee
Please log in or create a free account to comment.I cut up the raw potatoes (we like the peels left on) place them on a microwave proof shallow pan and cook on high 3 minutes, then gently move them around, then 3 minutes on high again until all are perfectly cooked, soft but not starchy. Cover with plastic wrap and put in refrigerator. Eggs and DILL PICKLES and red onion, all chopped also go in the fridge. Ingredients must all be cold before adding mayonnaise. Sometimes I use Dijon mustard, sometimes a little pickle juice, some times sour cream and always salt and pepper.
Please log in or create a free account to comment.If you hold the hot potato in a towel you can scrape the skin off with a spoon. Way faster than a knife. My mother showed me how to mix a little oil and vinegar in a bowl. Add the chopped potatoes and you don’t need a lot of mayo
Please log in or create a free account to comment.I sprinkle some Cider vinegar on warm potatoes..then cool as you mentioned. Gives the salad an extra zing.
Please log in or create a free account to comment.Want an even easier method? Use the microwave, no IP needed. Bake your potatoes and eggs in the micro. This is great when sometimes you’re cooking for just one or two, and just want a little bit of salad — not an entire bowl. It’s quick, easy, and there’s virtually no cleanup!
Please log in or create a free account to comment.The egg hint is BRILLIANT, did it last week after that post & OMG, life changer. An even easier tip for the potatoes is to use a bag of frozen Southern Style hash browns, which are already small square cut. Just pop the bag in the microwave long enough to finish cooking the potatoes, cool, and away you go!
Please log in or create a free account to comment.I might mention that a good Russian cook makes sure every addition is the same size dice. An onion dicer gadget makes it much easier!
Please log in or create a free account to comment.Potato salad is like meatloaf. There’s a million ways to make both of those, it’s all a matter of personal preference. Sometimes I don’t peel the red potatoes. It depends on time. I always dice them before boiling. While the potatoes are still hot, I add a mixture of vinegar and mustard. I let this soak into the potatoes which adds more flavor without adding excessive amounts of fat or sodium. After the potatoes cool, then I add the rest of the ingredients. I find I use far less mayo this way.
Please log in or create a free account to comment.I would be leery of using my 7 inch springform pan for cooking cracked eggs. The clean up would be awful. If I did cook the eggs this way, I would press a cake cooling rack down over the eggs. That would chop them in a flash. You can do the same with single hard boiled eggs. Place the cooling rack over a bowl and put the peeled, boiled egg through the rack. Voila! Chopped egg.
If you use organic potatoes leave the peel on. There is a lot of nutrition in the peel. Of course, leaving the peel on is a matter of taste. It is more rustic. There are many varieties of making potato salad. I use the least amount of mayo; use oil and vinegar like in German potato salad. Try them all. It might surprise you. Add-ons like chopped celery, green onions, pickles, eggs all add flavour . Enjoy!
Please log in or create a free account to comment.My mom always adds finely chopped celery, a little relish. And sprinkles a little dash of paprika on top.She hasn’t really used a recipe until recently. She just made it yesterday for a ladies lunch.
Please log in or create a free account to comment.Everyone has great ideas for the salad. I was taught that its better to boil the potatoes in their jackets the day before as the starch needs the time to “settle”. This gives the potatoes a better taste and texture.
Please log in or create a free account to comment.Also, I add chopped crispy fried bacon to the salad and red wine vinegar or apple cider vinegar to the dressin – not much just enough to give it a slight “tang”.
I use garlic salt instead of salt and I take a cucumber and take all the seeds out and chop it up into the potato salad. Delicious!
Please log in or create a free account to comment.I always add chopped gherkins to the salad …and add a bit of the juice to the mustard, mayo dressing mix. It just doesn’t taste right without pickles! I also serve chopped eggs on the side since many dislike them.
Please log in or create a free account to comment.I also add bacon and lightly fried onions….yum!
Please log in or create a free account to comment.Great potato salad. Substitute plain Greek Yogurt for sour cream – it’s healthier and gives some tang.
Please log in or create a free account to comment.Use new Spring potatoes (skins come off easily) and so tasty. The white, yellow or Yukon potato is less watery that red.
I peel, rinse and dice potatoes before I boil them, saves time. Dice other ingredients while potatoes are boiling. Have eggs already hard boiled and cooled.
Please log in or create a free account to comment.I love celery seed in potato salad – try it, you’ll like it!
Please log in or create a free account to comment.Instead of table salt use the Pink Himalayan Salt. It has lots of minerals
Please log in or create a free account to comment.Jillee I need your help. My mom pasted away awhile ago. She was in the home. They name tagged her clothes with an iron which is fine. Now we are trying to remove the tags with an iron. They won’t come off. I asked the home how to remove them they said they have no idea. Can you help figure this out. I want to donate her clothes (there in good condition. She was very careful with her clothes). Have you got any ideas. PLEASE HELP
Please log in or create a free account to comment.I’m so sorry Brenda! If the iron isn’t helping them release, then I don’t know what else would. :-(
Please log in or create a free account to comment.Thank you. I appreciate your help. If you ever come across a good idea on this let me know
Use an indelible laundry marker and cover the name with the black ink.
Try putting a spot of peanut butter on the tag and rubbing it…you might have to wash the item after but it might help release the glue…
Please log in or create a free account to comment.Try using rubbing alcohol it might break down the glue…
Goo gone??
Thanks I appreciate your help. I’ll give the peanut butter a try
I’m sorry I forgot to say that I tried rubbing alcohol it didn’t work not even goo gone
Do you have a recipe without mayo that can be outside & be safe?
Please log in or create a free account to comment.In general bacteria loves starch—it feeds on sugars–so potatoes aren’t perfect for outdoor parties if unrefrigerated. One solution would be to serve it with a larger bowl of ice underneath, or keep part refrigerated or in a cooler and replenish as needed. Another solution would be to find a recipe using olive oil. The olive oil recipes I’ve seen often are vinaigrettes served warm but I like them served cold just as much.
Please log in or create a free account to comment.Instead of a “normal” mayo salad try a German style salad.. they generally last longer outdoors, and its a good change for people…. however a mayo style would be OK IF you use a ceramic style bowl ( think thick/heavy )and freeze the bowl for a few hours before filling… or put 2 bowls that ” nest” in the freezer with some water in between to form an ice bowl… the salad should be ok for about 45- 60 mins… put in the fridge for another hour or so and repeat as needed… OR make your big bowl and take a smaller bowl to refill from time to time…. leaving the bigger bowl in a cooler or in a fridge….
Please log in or create a free account to comment.Store-bought mayo is safe, there is enough acid to it. Just read an article on this last week. Though keeping it cold as JenK suggests is a good idea if it is going to sit out for a length of time. Along with anything else that needs to be kept cold.
Please log in or create a free account to comment.Try this sometime. After cooking the potatoes, chopped the egg whites and combine with the potatoes. Toss the mixture with a light coating of good Italian dressing. Let this marinade overnight. Grate the egg yolks and mix with the sour cream, mayo and mustard. Dice some celery and chop some green onions. Put it all together. My mom’s family recipe.
Please log in or create a free account to comment.My recipe is almost the same as Well! My family loves dill pickles, so we add chopped up pickles and a bit of dried dill to ours. I haven’t tried sour cream before, so that’s one I’m going to try next! Thanks!!
Please log in or create a free account to comment.My mother in law always added tomatoes to her potatoe salad. Try it, it’s good.
Please log in or create a free account to comment.This sounds great, will have to try the addition of sour cream! Our family doesn’t like raw onions, so we add a handful of frozen peas with the mayo etc. They add a nice pop of colour and texture – apple sounds tasty too! Thanks for all the wonderful tips.
Please log in or create a free account to comment.Did you know the potatoes and the eggs can be cooked together in your Instant Pot? I love potatoes in the Instant Pot as they taste less ‘boiled out’. Dice up the potatoes, soak them in cold water for 30 minutes (to remove starch), put them in a steamer basket over 1.5 cups of water, lay however many eggs you want on top of the potatoes, and cook for 3-4 minutes. Do a quick release and you have both your cooked potatoes and hard boiled eggs!
Please log in or create a free account to comment.Great idea, Nancy!
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