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How To Make The Best Potato Salad Faster Than Ever

Potato Salad

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.

Potato Salad

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

Potato Salad

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! :-)

Potato Salad

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

Potato Salad

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.

Hard-Boiled Eggs Hack

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.

Potato Salad

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!).

Potato Salad

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?

Potato Salad

Classic Potato Salad

Jill Nystul
My mom's classic potato salad is a family favorite, and it's sure to make the perfect side dish at any backyard barbecue!
5 from 3 votes
Prep Time 10 minutes
Cook Time 35 minutes
Chill 1 hour
Course Side Dish
Cuisine American
Servings 10
Calories 287 kcal

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.

Nutrition

Calories: 287kcalCarbohydrates: 35gProtein: 8gFat: 14gSaturated Fat: 4gCholesterol: 109mgSodium: 406mgPotassium: 1022mgFiber: 4gSugar: 3gVitamin A: 248IUVitamin C: 19mgCalcium: 49mgIron: 2mg

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Food & Recipes

  • 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.

  • 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

  • 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!

  • 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!

  • 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.
    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!

  • 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.

  • 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.
    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 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.

  • Great potato salad. Substitute plain Greek Yogurt for sour cream – it’s healthier and gives some tang.
    Use new Spring potatoes (skins come off easily) and so tasty. The white, yellow or Yukon potato is less watery that red.

  • 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

      • Thank you. I appreciate your help. If you ever come across a good idea on this let me know

    • 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…
      Try using rubbing alcohol it might break down the glue…
      Goo gone??

    • 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.

    • 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….

    • 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.

  • 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.

  • 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!!

  • 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.

  • 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!

  • We add chopped apple to our potato salads. Ever since we tried this we never leave the apple out! It adds a whole new dimension of flavour and texture, not to mention vitamins, fibre and juiciness.

  • This is very close to the recipe my family has been head over heels about for years! I have totally fallen in love with using Yukon Gold potatoes in my salad as there is a lovely sweetness to them that is awesome. I also have always loved pimentos in my potato or macaroni salads but now, I make my own pimentos by just roasting red bell pepper under the broiler, then peel the blackened top skin as I would when roasting poblano chilies. Slice, chop the cooked red bell pepper and voila! You have wonderful, inexpensive pimentos and they taste great!

  • This is almost the recipe I make. I also add celery & olives. Never tried the sour cream, will have to give that a try. Also, the onion & celery are finely chopped because I, too, don’t like big crunchy bits.

  • My potato salad is more of a salad….diced onion, diced celery, finely shredded carrot, sweet pickle relish, garlic powder, poultry seasoning, finely chopped hard boiled egg, all mixed with the cubed potatoes and real mayo. I also sprinkle in Mrs Dash Italian seasoning and a very little salt Make it nite before so flavors mingle. It’s nice and crunchy, lots of flavor, and requested Summer after Summer.

  • Sounds a bit like the ind my Mom made and now I make, except, no sour cream but add some sweet pickle juice.
    Mix all the ingredients together and taste. After I add to the taters I let it set for an hour or more in the fridge and mix it than taste it -yummy!
    Thanks for all of your daily ideas great info!

  • Thanks I was looking for a lower salt recipe which this is. Love the idea of 1/2 sour cream 1/2 mayo. That cuts the salt in the mayo. Thank you so much I am trying this today.

  • Whenever there is a picnic or any gathering of family and/or friends or a fund raising dinner I am always asked to make potato salad, usually 5 to 10 pounds of it. But my recipe is quite different. I make yellow potato salad, not white. But it is not too tart. I use Miracle Whip, mustard, salt and pepper, a little celery salt, a bit of white vinegar and/or sweet pickle juice and a bit of sugar in the dressing. But it is not tart! I add and mix and taste til I get it right. Lol! I DO let the potatoes cook until they are just past the firm stage as we prefer more of a mashed potato salad. In addition to the potatoes and eggs I add a large yellow onion, chopped, a stalk or two of fine diced celery, and chopped sweet pickles or pickle relish.

    • Should have added that I mix all together including the dressing and refrigerate a few hours before serving. You need time for all the flavors to meld, for the potatoes to absorb the flavor of the dressing and other ingredients.

  • If you say it’s a wonderful recipe, then it probably is. However, it has the same ingredients in it, that mine does, except for sour cream, plus a couple ingredients I use, that I won’t reveal here. I might try the sour cream, though because it sounds like a nice touch. Thank you for sharing this.

  • FINALLY! A good recipe!! I can’t wait to make it. I can’t stand “crunchy” stuff in the potato salad like pickles and celery, this will be perfect once I remove the onion. Thanks!!

  • Sounds very good. Similar to my mother’s recipe except we add chopped dill pickle or dill relish, not sweet relish. We sprinkle paprika on top before serving.

  • Sounds perfect to me, I’m going to make this today! We like a touch of spicy, so I sometimes add a small spoonful of red pepper/onion salsa to my PS, but not this time! Thanks.

  • That can’t be the world’s best potato salad – you forgot the CELERY and a tsp of sugar (or Stevia!) I like to add about 3 tbsp of chopped sweet pickles, too.
    The sour cream makes it extra rich and creamy. Thanks for sharing.

  • My mother made hers with with the following ingredients and it was to-die-for! My daughter & I have carried on the tradition of making her potato salad for special & holiday dinners and it is always requested. I make this from scratch and don’t really measure it so quantities are estimated. The only thing I have changed is to add bacon on top of the dish.

    1 large chopped red onion
    2-3 celery stalks, chopped or celery seed
    1 large green pepper, chopped
    1 large jar pimentos, sliced or diced
    About ½ cup pickle relish (or more to taste)
    About 1/4 cup. Mustard
    About ½ to 1 cup mayonnaise (see NOTE below)
    3-4 boiled eggs, sliced (or more, depending on how many you like)
    Paprika
    ½ pkg. bacon, cooked and crumbled
    About 3 pounds potatoes

    In a large bowl, mix first 5 ingredients. Set aside. Cut up potatoes and bring to a boil. Boil EXACTLY 10 minutes (set your timer so they don’t overcook or you will have mashed potato salad). Potatoes should be slightly firm. Drain potatoes and replace on burner and cook out remaining water (just a few minutes, don’t let potatoes burn). Mix potatoes with first 5 ingredients. Add mustard and mayonnaise together & mix. Make sure you don’t add too much mustard or your potato salad will be too tart. You may have to adjust mayonnaise. You should be able to easily pour everything into a dish and the mixture should be only slightly yellow (or you have too much mustard in it). Add sliced eggs to the top. Sprinkle paprika on top. Top with real bacon and refrigerate until serving time.

    NOTE: Use a good quality mayo not Miracle Whip for this recipe – the pickle relish makes it sweet enough and Miracle Whip completely throws off the flavor.

  • My dad made wonderful potato salad, his tip was to cook the potatoes the day before, let them cool, then refrigerate till needed, I add a tin of drained sweet corn and a small amount of finely chopped red onion.

  • Yes I love potato salad. All potato salads! They just don’t make a bad one. Your recipe is pretty much how I make mine except I use left over potatoes from the previous meal – saves the step of cooking more potatoes. I usually add a few radish slices, they add colour & flavor. One difference is I like to make it a few hours or the day before we need it as I think the flavour just gets better and better. Potato salad is so versatile: you can make any amount and any time of the year (think with cold turkey leftovers); and it’s great for packing in your lunch or a late night snack.

  • I use the same ingredients but use cooked sliced green beans instead of potatoes. My mother made this every summer when we picked green beans from the garden.

  • I love your blog, but the word best is so overused. How can the “best” potato salad have no vinegar or celery? Only 2 of green onion? Add at least one diced onion and a stalk of diced celery. If you don’t like crunch sub celery salt for the salt. My Portuguese grandmother started her own deli and made a great living partly due to her amazing potato salad. She skipped the eggs, used only mayo, diced onion and celery, salt , pepper, maybe some dill, and a healthy splash of white vinegar. The secret was to cook the potatoes with the skins on and she only used Hellman’s mayonnaise. My German/English/Irish grandmother (a great cook actually) made one with eggs similar to this with eggs but also had more onion and dill. That one made the newspaper and everyone who knew her raved about it, but it paled in comparison. Get out your white vinegar and onion! They add life! Thanks for the post though though…i am dying for potato salad now!

    • I personally detest vinegar in potato salad. I think it makes it taste like “store bought”. I do add dill relish to mine instead. I also don’t care for celery. I do add more green onions to mine as well as bacon. Sometimes I add chopped and seeded cucumber which is a trick I learned from my mother-in-law about 40 years ago. I guess it’s all personal preference, but everyone loves my potato salad.

    • Boil the potatoes whole 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. :-)

  • This is basically what I have been making since I am 12. I make 5 – 10 pounds at a time. I do boiled potatoes and have the cutest egg cooker in the shape of a chicken who chirps when eggs are done. I peel, de shell, cut onions and dump in huge bowel. I do not like sour cream, so just miracle whip, yellow mustard salt and pepper. For 5 pounds I use 6 big spoons of mayo and a squirt of mustard. I do not measure just eyeball and I did count spoons on the 4th. I make so much because my sister’s boyfriend of 15 years takes some home, my boyfriend would like the whole bowel, my sister and friends all want some to take home. So nice we almost have the same recipe. By the way I am now 62. Been making this a very long time.

  • This potatoes salad is similar to what I make except I add finely chopped celery, lots of celery seed, a little onion salt, chopped olives, and mix mayo and miracle whip together to give it a little more flavor than what the mayo does when you use it by itself.

    • I forgot to add that you can add a little sugar to sweeten if you like it a little sweeter. I also agree with Paulette that a vadalia onion is very good in it.

  • It ain’t potato salad without relish & celery
    This sounds OK, though. I generally boil the potatoes & eggs together in the same pot.. saves a lot of time. And, I mix everything and leave it in the fridge.
    BTW: if you use relish, and I hope you do, drain it before using it! Get all the wet out of it or it will make the salad mushy
    *JUST MY 2¢

  • Sounds a lot like my Moms potato salad. She doesn’t really use a recipe. She just kind of eyeballs it ( to taste). She also sprinkles some spices like paprika, dill weed, and uses some green onion.

  • This is so very close to my recipe! My rule of thumb is one egg for one potato. The only spice I add is celery salt to taste, no sour cream. It’s my opinion that when you have a good base you can add those things YOU prefer, e.g., pepper, salt, celery, olives & pickles.

  • Looks like a great potato salad. When I clicked onto the site and saw your little blurb about your mother in law, felt bad that so many reviewers weren’t actually reviewing yours but basically asking us to review theirs. Hmmm… Maybe they need to get their own blog and then they could see how thoughtless people can be. I will try YOUR family recipe. Thanks for sharing it.

  • […] specific recipe I’m going to share with you today comes from Kaitlyn at One Good Thing. It is a family recipe that the ladies at One Good Thing consider to be The World’s Best […]

    • Absolutely! I can’t imagine a “best” potato salad without it. Plus to our family’s taste, there would need to be a lot more than just 2 tbsp. of onion – no matter the type. Jill’s recipe is good but it’s hard to have one that is everyone’s idea of best.

  • NO PICKLES in mine either!!! Yuck!!! My variation is I mix the mayo, salt, pepper, onions , Mrs Dash and mustard together and let it sit to meld while I peel the potatoes and eggs and cut them up. Then I mix it all together.

  • I love to try different potato salad recipes, I haven’t found a fav. yet. This one sounds good though.
    My favorite summer sides are Southern Mac N Cheese, and/or Mango Fruit Salad.

  • My recipe is similar to yours but I use Hellmann’s, no sour cream, and I use celery salt in place of the salt. It adds a really nice flavor.

  • FYI Jillee, WARNING- My virus software real time scan just treated 4 high rated viruses after opening this link. I visit this site all the time and that’s never happened. The paths all show this http IP address.

  • I use nothing but Best Foods (Hellmans) mayo in my potato salad — other stuff is too sweet for me — (yuck, especially Miracle Whip!!). I also add chopped celery AND sliced black olives (including the pickles). So yummy!!

  • All these posts just go to show you there are lots of different ways to make potato salad! I’m anxious to try yours though Kaitlyn. I’ve never tried adding sour cream but why not? It sounds delicious! It’s nice to change things up from what I usually do from time to time and try something new. Thank you for sharing! Sounds like you come from a family of good cooks!

  • Your potato salad sounds a lot like my Moms. We add chopped celery, relish and usually sprinkle a little bit of paprika on the top for garnish.
    One of our favorite summer dishes is a,cucumber
    And tomato salad -they marinate in vinegar not sure if it’s balsamic add a few spices and onions.
    It’s good.

  • I love potato salad, but the carbs are now too much for me. I read about substituting chopped cauliflower for the potatoes, tried it, and now that’s the way I always fix it. It’s delicious! I rarely fix it the same way twice, but I’ve never done it this way. Now I have another way — sounds tasty! Thank you!

  • This is about the same as mine but I never thought of using sour cream…must try it!! I put the cooked egg yolk in a separate bowl, smash it with a fork, and then mix it with my Hellmans and mustard. I also add celery.

  • I make a similar potato salad except I add bread & butter pickle juice for a little pizazz and a little dill weed for flavor.

    Good recipe!

  • Way to go. I’m sure Jillee is a proud mom-in-law. You did great and I will make that potato salad! Jillee, prayers from the great state of Texas for your quick recovery! That’s alot of prayers…

  • Btw…Jillee hope your shoulder ordeal is better n your back 100% in no time….your in my thoughts & prayers…….you’re very fortunate to have such sweet helpful daughter in laws. Both are super bloggers too. :-)

  • Ooh my this sounds basically delicious!
    I’m planning to make some for the upcoming weekend. The best way I’ve came up with to make super easy yummy speedy in a flash dressing is simply a bottle of Marzetti coleslaw dressing…or any store brand. Add this to your pot.salad mixture n just alil bit of poppy seeds. Oh sooo creamy and Sooooo super easy!!

  • Nice job Kaitlin, this sounds like a wonderfully versatile recipe base for potato salad. We all have our family “secret” ingredients. Mine must have large chunks of celery and pickle juice.

    My absolute favorite side though is Cucumber Salad: thinly sliced cucumbers, thinly sliced Vidalia onion, Greek yogurt, mayonnaise, some pickle juice & heavy on the dill. My Polish-Hungarian husband needs to have paprika in it too. As with any other recipe, the more homemade ingredients you can get your hands on, the better.

  • My potato salad is very similar, but I add a lot of celery for crunch, chopped olives, and red wine vinegar to the mayo and mustard mixture. Lots of pepper. My husband could eat it all day long (and sometimes does!).

  • Mine is very similar except I use Miracle Whip and no sour cream. I also don’t use chopped green onion but I’m going to include that next time. Sounds delicious! Thanks for sharing the steamed eggs tip link and also the tip of adding the mayonnaise mixture just before serving. Great idea!

  • Does anyone have a good potatoe salad recipe that does not use mayo (of any type) ? My guy dislikes (will not eat) anything using it but I like it. Help.

  • Using Red potatoes, I cut mine up in chunks and boil until fork tender. (I cook them in chicken broth and water mixed) I bring the eggs to a boil and them cover them and let them sit for 10 minutes, after which I rinse and let the sit in cold water. Once cold, I chop them and add mayo, salt & pepper, mustard & sweet pickle relish and mix it all up. Then I mix it into the warm potatoes. Yum! Excellent for people “like me” that do not care for the dill pickles! Does anyone else like potato salad sandwiches?

  • When I’m in a hurry and need a lot of potato salad, I go to Costco and buy their big can of potato salad.
    I think it is reasonable priced.

    I pour it to a big bowl and add thinly cut leek, apple, pickle, garlic, sour cream and mustard then mix. Let it stand for an hour.

    It tastes like homemade and saves my time a lot.

  • Your recipe is so similar to mine. I use a lot of mustard and put in celery and green olives. Even my mother in-law said it was good and that was something because she thought she was the best cook in the world!

  • Ladies there is something that I discovered through a lot of salads. I found that if I peel the potatoes before cooking them and boil them with briskets in a pressure cooker for ten minutes. The salad tastes a lot better as the salt now penetrate the potatoes properly. The flavour is also a lot better.Try this

  • My family’s recipe for the sauce is: mayo, vinegar, a little sugar, sandwich pickle juice, garlic powder, and salt and pepper, and more mustard than this recipe calls for. I usually have my husband taste the sauce. He and I like it tangy-sweet. If I use salad dressing or MIracle Whip, I cut down on the sugar and vinegar. This has been in my family since 1948. I’ll also add dill and/or celery seed to the mix when I have it on hand or want to change it up. My husband says this is his favorite potato salad. One of my pet peeves is bland tasting potato salad.

  • So funny, everyone has their own recipe for this classic and are passionate about it. You get that no matter who you ask! Family, friends, co-workers, etc.

    I am NOT a potato salad girl but my Mr loves it so I will make it if I am having a get together. I did a post for it and had to have him taste it to make sure it tasted good because I don’t know good from bad! :-)

    Get well Jillee!

  • I used to put my eggs in my mini-food processor because I detest the texture of egg whites. I was cleaning the kitchen after having potato salad one night years ago and the eggs were still in the processor. Nobody had missed them. I haven’t put eggs in potato salad since.

  • Looks good. I normally scrub the potatoes well, leave the skins on and cut them up first, add the eggs boil them together. Works great, especially if you’re in a hurry. I also use Miracle Whip and some dill pickles. Always good stuff. Tell Jillee, we hope she’s much better very soon.

  • Several years ago I learned that grating the eggs with the large part of a cheese grater makes potato salad extra yummy. It’s a small thing, but it makes a big difference. Try it and see if you agree.

    • I’m not a potato salad person, but my husbands family loves a good potato salad. Their recipe is very different from the one listed here, but their secret is to grate both the eggs and the cooked potatoes with a cheese grater. It makes a much smoother potato salad. Their family swears by it and won’t make it any other way.

  • Good job Kaitlyn! Thanks for sharing your family recipe! I make one very similar to this only I use Miracle Whip and a little more mustard (it’s a Wisconsin thing). I’m going to have to try the sour cream, it sounds fabulous! Get well soon Jillee!

    • I think it’s a N.D. thing too. LOL I didn’t know anything but Miracle Whip until I left home. Although Mom used a bit of sweet pickle juice or a bit of sugar in it so I do too. We LOVE it. Never had anyone not exclaim about how good it is when I make it. We have no real recipe so I can never give when someone asks for it. How much dressing you make depends on how many potatoes and eggs you make. It’s easy to judge after you’ve done it a couple times. we put the dressing on right away. Let sit in fridge for a few hours or over night so the flavors meld. DH likes it a bit more mustard-y than I do so always have him taste the dressing before I put it on. I think he could eat it every day :-)

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