I made this potato salad because I was craving something classic, creamy, and comforting—just like the kind my grandma used to make. It’s packed with tender potatoes, chopped hard-boiled eggs, a touch of yellow mustard, creamy mayo, and just the right hint of dill for that nostalgic flavor. The combination of tangy and smooth makes every bite satisfying and familiar.
If you’ve been asking yourself how to make potato salad that tastes like grandma’s, this recipe is the answer. It brings together all the beloved elements of a traditional egg potato salad without overcomplicating things. It’s the kind of side dish that disappears fast at cookouts and picnics and earns requests for the recipe at family gatherings. Whether you’re serving it at a summer BBQ, holiday table, or enjoying it with a simple lunch, this homemade potato salad delivers every time. It’s comfort food at its finest—simple, hearty, and full of flavor.
Best Potato Salad Recipe with Egg and Mustard
Ingredients
- 5 pounds Yukon Gold potatoes
- 2 cups mayonnaise
- 1 cup sweet pickle relish refrigerated kind
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon celery seeds
- 1/2 teaspoon paprika
- 4 –5 hard-boiled eggs chopped
- 3 celery stalks diced
- 1/2 cup sweet onion diced
- 1 tablespoon fresh chopped dill
- Salt and pepper to taste
Instructions
- Step 1: Cook the potatoes
- Cut the potatoes into quarters and put them in a big pot. Add cold water until it covers them by an inch. Bring to a boil, then add 1 tablespoon salt. Boil for 13–15 minutes until fork-tender.
- Step 2: Make the dressing
- While the potatoes cook, mix the mayonnaise, relish (including juice), mustard, vinegar, celery seeds, paprika, 1 teaspoon salt, and some pepper in a bowl. Stir it smooth.
- Step 3: Prepare the mix-ins
- Chop your hard-boiled eggs, celery, sweet onion, and dill. Set them aside.
- Step 4: Combine everything
- Drain the soft potatoes and peel off loose skins. Chop into 1/2-inch chunks. Put them in a large bowl while still warm. Mix in the dressing gently until well-coated. Then fold in the eggs, celery, onion, and dill. Taste and adjust salt and pepper if needed.
- Step 5: Chill and serve
- Cover the bowl and refrigerate for at least 4 hours. For best flavor, I always make this potato and egg salad recipe a day ahead. It really lets everything soak in.
Notes
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