Mom's Best Potato Salad Recipe
User Reviews
5
Mom's Best Potato Salad Recipe
Description
Mom's Best Potato Salad Recipe combines peeled and diced potatoes boiled until tender yet firm, with diced hard-boiled eggs. The dressing is made with mayonnaise, sour cream, sugar, yellow mustard, pickle relish (or diced baby dill pickles for less sweetness), and chopped dill. These are gently folded together with the potatoes and eggs, seasoned with salt and pepper to taste.
The salad is topped with sliced hard-boiled eggs for garnish and optionally sprinkled with paprika and chopped celery or green onions for extra texture and flavor. Refrigeration for at least 6 to 8 hours before serving allows the flavors to develop fully, resulting in a rich and balanced creamy salad.
This potato salad is versatile and works well as a side for outdoor meals or family gatherings. The use of dill and relish adds subtle herbal and sweet-sour notes distinguishing it from simpler versions. The recipe suggests using Hellmann’s or Best Foods mayonnaise for best flavor.
For efficiency, potatoes and eggs can be cooked simultaneously in an Instant Pot, reducing prep time and cleanup.
Ingredients
- 5 medium potato Yukon Gold or Russet Potatoes
- 8 egg hard boiled (save 2 eggs to use for garnish on salad
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons sugar
- 1 teaspoon yellow mustard
- 1/2 cup pickle relish or 5 to 6 diced baby dill pickles, if you don't like it sweet, sweet
- 1 teaspoon dill weed finely chopped
- black pepper to taste
- kosher salt to taste
- paprika (optional)
- celery chopped (optional)
- green onion or red onion, chopped (optional)
Instructions
- In a large pot, boil potatoes with peel on for about 25-30 minutes until potatoes are fork tender, but still firm. After potatoes are cooked, drain the water and allow to cool until cool enough to handle. Peel and dice into small cubes and place in a large bowl.
- Peel and dice 6 of the eggs (save 2 eggs for garnish) and place in the bowl with the potatoes. Add salt and pepper and lightly toss.
- In a small bowl, stir mayonnaise, sour cream, sugar, mustard, relish, dill and any other mix-ins together.
- Fold mixture into the eggs and potatoes until well combined.
- Slice remaining 2 eggs and layer on top of salad. Garnish with dill weed or paprika. Refrigerate overnight (or at least 6-8 hours).
Notes
- For more flavor, crush dried dill between your hands before adding to the salad.
- Cooking potatoes and eggs at the same time in an Instant Pot saves time and reduces dishes.
- Hellmann’s or Best Foods mayonnaise recommended for the dressing's creamy, tangy profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 142mg | 47% |
| Sodium | 246mg | 10% |
| Potassium | 505mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 12.4mg | 14% |
| Calcium | 64mg | 6% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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