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! :-)
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!
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.
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
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
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.
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
My mom's classic potato salad is a family favorite, and it's sure to make the perfect side dish at any backyard barbecue!
- 8-10 white rose or red potatoes
- 6 hard-boiled eggs
- 2 tbsp green onions
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tbsp yellow mustard
Boil the potatoes until fork-tender.
Drain the potatoes, allow them to cool, then peel them and cut them into bite-sized pieces.
Cook the eggs, allow to cool, then peel (if necessary) and chop into small pieces.
- Thinly slice the green onions.
Add the potatoes, eggs, onions, salt, and pepper to a large bowl, then chill in the fridge until ready to serve.
Before serving, mix together the mayonnaise, sour cream, and mustard, then fold gently into the other ingredients.
Serve and enjoy!