An old family favorite recipe, Momma’s Classic Potato Salad is sweet, tangy, and crunchy. It’s the perfect salad to bring to holiday picnics, church socials or family barbecues.
Whenever we get a craving for home cooked, family favorite foods, two dishes that instantly come to mind are potato salad and deviled eggs. These two foods just go together and I still use my Momma’s recipes for both these crazy good foods. Today I’m sharing Momma’s Classic Potato Salad recipe, my all time favorite potato salad recipe.
My wonderful Mother often made delicious potato salad back when I was a kid growing up on our small “city” farm in quiet Goodland, Kansas. She would make a big batch but there was seldom any left for the next day because it tasted so good and my three older brothers were pigs – not literally – but they sure ate like them. And I know how pigs eat because my Daddy raised them for a side income and to help put meat on the table.
This classic salad is easy to make, but it does take a little time to prepare. There’s cooking time for the potatoes and eggs. There’s chopping time for the celery, onions, eggs, and potatoes. Plus there’s mixing and tasting time to properly combine all the tasty ingredients to match your taste buds. And finally, there’s chilling time to allow all the divine flavors to blend together to absolute perfection.
Potato salad comes in many versions and is made in different regions of the world. It’s a popular choice to serve to a crowd of people because it’s made with inexpensive ingredients. The two main ingredients are boiled potatoes and hard-boiled eggs.
Two things are for sure when it come to potato salad recipes. First and foremost, everyone thinks that their mother’s, aunt’s, grandmother’s, or next door neighbor’s recipe is the very best. And that’s the way it should be when dealing with a recipe so steeped in tradition. So let add to the claim, my mother’s recipe is the best!
Secondly, potato salad recipes call for all types of potatoes ranging from russet, to red, white, purple, yellow, petite, and fingerling. I like to use Idaho or russet potatoes in my potato salad as they are available and economical.
Lots of folks don’t use russets as these potatoes are high in starch and low in moisture, meaning that if overcooked they will not hold their shape and will get mushy. The trick is to boil only until the fork just starts to pierce the potato. Remove them from the stove, drain, and immediately rinse with cold water to stop the cooking process.
One cup of baked or boiled russet potatoes has:
Vitamin B6 – 0.54mg or 32% DRI (Dietary Reference Intake)
Vitamin C – 16.61 mg or 22% DRI
Vitamin B3 – 2.44 mg or 15% DRI
Protein – 4.32 grams or 9% DRI
Carbohydrates – 36.59 grams or 16 % DRI
Dietary fiber – 3.81 grams or 15% DRI
Calories – 161 or 9% DVI
Baked or boiled potatoes are low in calories, high in fiber, and surprisingly, a good source of protein. They are a good source of potassium, copper, manganese, phosphorus, and pantothenic acid. Potatoes are a very popular and healthy food source if eaten without cooking in grease and loaded down with fats.
Momma’s Classic Potato Salad is a delicious, family favorite anytime of the year. #food #salad Click To Tweet
Let’s discuss how to make this wonderful classic potato salad. You begin by peeling and cutting the potatoes into large chunks. Bring them to a boil and cook for 10 – 15 minutes until just tender. While cooking the potatoes, also boil the eggs for 12 minutes. When each finish cooking, rinse and let cool until able to handle.
Meanwhile chop celery and onion. Then mix the dressing. Chop potatoes and eggs into bite size chunks. Toss all ingredients together and here comes the most important part – taste the salad!
You may need to mix up and add more dressing if too dry. If too bland, add more mustard or pickle juice. If not sweet enough, add more relish. If flat, add more salt and pepper. Keep adjusting until it tastes just right to you.
Making great tasting potato salad is more of an art than a science. That’s why I list the ingredients in ranges like 2 to 3 tablespoons yellow mustard. The salad comes out a little different each time you make it because the potatoes are not always the same size, neither are the eggs. Some onions are stronger flavored than others. All this impacts the taste of the salad and the amount of other ingredients you need to add.
Don’t let all this mixing and tasting stop you from making this family favorite recipe. Tasting again and again is just part of the process to making recipes that taste great. Oh, I like my potato to not be swimming in dressing. But if you want a wetter potato salad, mix up more dressing and add to the potato mixture.
Here’s a little tip for you is you like to buy potato salad from the grocery store or deli. Taste it and apply the same technique listed above to improve the flavor. I almost always add mustard and relish and maybe a splash of pickle juice to purchased potato salad. Makes it taste more like homemade!
Hope you make this classic potato salad recipe because it’s:
Better than store-bought
Great for any occasion
Loaded with flavor
Sweet and tangy
I’ve been making this classic potato salad recipe ever since I was married many years ago. When you have a recipe stashed away in your recipe box that works, you just don’t rock the boat.
Not that I’m opposed to trying something new, because believe me, we do. But there’s power in knowing that you have a collection of recipes that you know, without a doubt, will deliver success. This is just one of those precious recipes.
Use Yukon gold potatoes or red potatoes instead of russets. Decide which you prefer.
Love potato skins? If so, cook potatoes in their skins and enjoy the added nutrition. Sometimes I peel half the potatoes and leave skin on other half. Adds variety to the potato salad.
Make with a red onion instead of a white one for more color. Or try a combination of white onion and green onions.
Like your potato salad less sweet and more tangy? Sub chopped dill pickles for sweet pickles. I sometimes use both.
For garnish, sprinkle on a little paprika. Also top with a little chopped green onion or parsley.
If you make Momma’s Classic Potato Salad recipe, and I sure hope you do, please let us know. Leave a comment and tell us how you liked it and what meal or occasion you served it for. Take a picture and tag it #yourdailyfoodchoices on Instagram! We’d love to see your delicious creation.
Until next time,
Linda and Steve
Nutrition based on average value for ingredients listed as a range. For example, 5 to 6 tablespoons relish, 5.5 tablespoons used.
Equipment recommended for this recipe:
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P.S. Need more tips for making tasty and scrumptious salads? Check out this article on healthy ideas for lunch.