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Mom's Potato Salad
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr

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!

Course: Sides
Cuisine: American
Keyword: best potato salad recipe, classic potato salad, how to make potato salad, Paleo Potato Salad
Servings: 8 servings
Calories: 381 kcal
Author: Alyssa Brantley
5 from 6 votes
close up of potato salad in a white serving bowl
  • 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
  1. 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.

  2. While potatoes are cooking, dice celery, onion and green bell pepper. Peel carrot and shred.

  3. If you haven't already made the hard boiled eggs, put those up.

  4. Finally, make a quick batch of mayonnaise and place in the fridge until ready to use.

  5. When potatoes are fork tender, use a slotted spoon to remove them from the water to a plate or cutting board.

  6. 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.

  7. 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.

  8. Add diced celery, onion and bell pepper along with shredded carrot and chopped hard boiled egg.

  9. 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.

  10. Taste and adjust seasoning if necessary. Cover and refrigerate until well chilled (or overnight!). Serve and Enjoy!

Nutrition Facts
Mom's Potato Salad
Amount Per Serving (0.5 cup)
Calories 381 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 5g31%
Cholesterol 61mg20%
Sodium 977mg42%
Potassium 664mg19%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 3g3%
Protein 5g10%
Vitamin A 740IU15%
Vitamin C 12.3mg15%
Calcium 42mg4%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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