My Mom’s Potato Salad recipe is based on classic potato salad and it’s truly AMAZING! My version uses homemade 3-minute mayonnaise and is paleo-friendly!
Mom’s Classic Potato Salad
A truly amazing and classic potato salad recipe is hard to come by these days. Most recipes aren’t like the old classics our moms used to make. That’s why I’m SO excited to share my mom’s potato salad recipe, which is kind of a big deal because she’s not a fan of sharing her tried and true recipes with ANYONE.
When it comes to potato salad, this is seriously the best potato salad I have ever eaten in my life. No one can get enough of it, because it’s just that good!
With creamy homemade mayonnaise, soft potatoes, and hard-boiled eggs scattered throughout, you’re in for a treat with every bite.
Is Potato Salad Paleo-Friendly?
For those of you who eat a mostly Paleo diet, this version is paleo-friendly. There is a lot of conversation happening out there right now about resistant starch. White potatoes and white rice that are cooked and cooled sort of fit into the “resistant starch” category. Here is a Q&A from Mark Sisson answering questions all about resistant starch.
Personally, I think there is room in everyone’s diet for awesome sauce potato salad.
Ingredients for Classic Potato Salad
- Russet Potatoes
- Sweet Onion
- Green Bell Pepper
- Carrots
- Celery
- Hard-Cooked Eggs
- Homemade Mayonnaise
- Kosher Salt
- Ground White Pepper
- Celery Seed
How To Make Classic Potato Salad
I am a true believer that potato salad is one of those dishes everyone should learn how to make eventually. It’s so easy, and it always a crowd-pleaser at any party, or event you bring it to.
This recipe is great for beginners just starting to find their way around the kitchen because it allows them to incorporate a few different cooking skills, without going crazy with too many steps. It’s also great for any seasoned cookers who just want to whip up something real quick without too much effort.
The steps are as simple as this:
- Place whole, unpeeled potatoes in a large pot of salted water and bring to a boil, reduce heat to a medium boil and continue cooking until potatoes are fork-tender but not falling apart. (picture #1)
- While potatoes are cooking, prep your vegetables, hard-cooked eggs, and mayonnaise.
- When potatoes are fork-tender, use a slotted spoon or very carefully, remove the skins and discard. (picture #2)
- Cut the potatoes and place in a large mixing bowl and sprinkle with kosher salt. (picture #3)
- Add the vegetables and hard-boiled egg. (picture #1)
- Add the remaining seasonings and mayo and gently fold in. Taste and adjust seasoning if necessary. (picture #2 and #3)
- Cover and refrigerate until well chilled (or overnight!). Serve and Enjoy!
The Best Tips For Making Potato Salad
- My mom prefers to use white round potatoes but I have a hard time finding organic near me so I have come to using organic russets. A lot of people like to use red or new potatoes for potato salad since they stay firm and hold their shape but I think (as long as you don’t overcook them!), the bit of russet that mashes up gives this an extra creamy texture and only adds to the deliciousness!
- Try to select evenly sized potatoes so they cook evenly.
- Plan to make this one day in advance as it is actually better after the flavors settle.
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Did you make this recipe? Please give it a star rating below!
My Mom's Potato Salad recipe is based on classic potato salad and it's truly AMAZING! My version uses homemade 3-minute mayonnaise and is paleo-friendly!
- 2.5 pounds organic russet potatoes boiled whole with skin on (SEE NOTES)
- 1 medium stalk celery diced
- 1/2 small sweet onion diced
- 1/4 medium green bell pepper diced
- 1/2 medium carrot peeled and shredded
- 2 large hard boiled eggs chopped
- 2.5 teaspoons kosher salt divided
- 2 teaspoons whole celery seed
- 1/4 teaspoon ground white pepper
- 1.25 cups mayonnaise
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Place whole, unpeeled potatoes in a large pot of salted water (to cover by about 2"). Bring to a boil, reduce heat to a medium boil and continue cooking for 35 to 45 minutes (depends on size) until potatoes are fork tender but not falling apart.
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While potatoes are cooking, dice celery, onion and green bell pepper. Peel carrot and shred.
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If you haven't already made the hard boiled eggs, put those up.
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Finally, make a quick batch of mayonnaise and place in the fridge until ready to use.
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When potatoes are fork tender, use a slotted spoon to remove them from the water to a plate or cutting board.
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Very carefully, remove the skins and discard. The potatoes are hot so I recommend using a kitchen towel and a fork so you don't burn your fingers.
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Cut the potatoes into 1" cubes and place in a large mixing bowl. Toss in any small potato bits that crumbled off and immediately sprinkle 1 teaspoon of the kosher salt over the potatoes and gently toss to coat.
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Add diced celery, onion and bell pepper along with shredded carrot and chopped hard boiled egg.
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Finally, add the remaining 1½ teaspoons kosher salt, celery seed, white pepper and mayo. Gently fold using a spatula until well mixed. You want to be careful not to crush the potatoes or stir too aggressively so the potatoes retain their shape.
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Taste and adjust seasoning if necessary. Cover and refrigerate until well chilled (or overnight!). Serve and Enjoy!
- My mom prefers to use white round potatoes but I have a hard time finding organic near me so I have come to using organic russets. A lot of people like to use red or new potatoes for potato salad since they stay firm and hold their shape but I think (as long as you don't overcook them!), the bit of russet that mashes up gives this an extra creamy texture and only adds to the deliciousness!
- Try to select evenly sized potatoes so they cook evenly.
- Plan to make this one day in advance as it is actually better after the flavors settle.
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
UPDATE NOTES: This recipe was originally posted in May 2014 but was updated in July 2019 with edited photos, step-by-step images and instructions, and more helpful information.
Made this potato salad last nite & was surprised it was so good…..easy too. I added 2Tbs. of pickle relish which is a standard ingredient for my potato salad….
Perfection Pat! So happy it worked for you 🙂
My family is always happy when I make this potato salad. Thanks for sharing this recipe!
That made my day Renee!