Step 1: Cook the Potatoes
Clean and chop the potatoes into bite-sized cubes (leave the skin on or peel, based on preference).
Place them in a large pot, cover with cold salted water, and bring to a boil.
Reduce to a simmer and cook for about 10–12 minutes, or until the potatoes are tender but not falling apart.
Drain the potatoes and let them cool slightly. For extra flavor, you can sprinkle a little vinegar on the warm potatoes.
Step 2: Prepare the Hard-Boiled Eggs
While the potatoes are cooking, place the eggs in a small saucepan and cover them with cold water.
Bring to a boil, then turn off the heat and cover. Let sit for 10–12 minutes.
Drain, cool under cold water, peel, and chop the eggs.
Step 3: Make the Creamy Dressing
In a bowl, mix together the mayonnaise, mustard, vinegar, sugar, salt, pepper, and celery seed.
Adjust seasoning to taste. Add a splash of pickle juice if you want a zesty kick.
Step 4: Combine the Ingredients
In a large mixing bowl, gently combine the cooled potatoes, chopped eggs, celery, onion, and pickles or relish if using.
Pour the dressing over the mixture and gently fold everything together to coat the potatoes evenly without mashing them.
Taste and adjust salt or mustard if needed.
Step 5: Chill and Serve
Cover the bowl and refrigerate the potato salad for at least 2 hours (overnight is even better).
Just before serving, give it a gentle stir and garnish with fresh parsley or chives for a fresh finish.
👩🍳 Tips for the Best Potato Salad
Don’t overcook the potatoes: They should hold their shape when mixed.
Let it chill: Potato salad tastes best when the flavors have had time to meld.
Customize it: Add crispy bacon, green peas, or chopped green onions for your own twist.
🍽️ Final Thoughts
Mom’s Creamy Potato Salad is more than a dish—it’s a nostalgic bite of home. With every forkful, you get a creamy, crunchy, tangy balance that brings comfort and joy to the table. Whether served alongside grilled chicken, burgers, or simply on its own, it’s sure to be a family favorite for years to come.
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