Mama's Potato Salad

An All-American Classic Potato Salad is perfect for any BBQ or potluck.
Course Side Dish
Cuisine American
Author Melissa Stadler, Modern Honey


  • 2 lbs. Yukon Gold Yellow, White, or Red Small Potatoes
  • 1 Tablespoon Vinegar white or apple cider
  • 1 cup Mayonnaise
  • 2 1/2 Tablespoons Mustard may add more if you want more flavor
  • 2 Tablespoons Sugar
  • 2 teaspoons Salt Lawry's or regular salt
  • 1 teaspoon Pepper
  • 3 Hard Boiled Eggs peeled and chopped
  • 6 Green Onions or 1/2 Red Onion finely diced
  • 1/2 cup Sweet Pickles chopped or Relish
  • 2 Celery Stalks chopped (optional)
  • 2 Tablespoons Fresh Herbs chopped (such as Parsley, Chives, or Dill)


  1. Place the potatoes in a large pot of water. Bring to a boil and cook until fork tender but not falling apart. Drain water and place potatoes in a colander. Cover with a towel and let potatoes steam for 15 minutes. This will help them slowly and gently cook and become even more tender. Peel and cut into bite-sized pieces and place in a large bowl. Sprinkle with vinegar and gently toss.
  2. To cook hard-boiled eggs, place eggs in a pot and cover with water. Sprinkle with 1/2 teaspoon of salt. Bring to a rolling boil and then reduce heat, cover, and let sit for about 10-12 minutes. With a spoon, remove one egg and run under cold water. Peel and check for the desired doneness. Chop and slice hard boiled eggs.
  3. To make dressing: in a small bowl, stir together mayo, mustard, sugar, salt, and pepper. Set aside. Pour dressing all over potatoes and gently toss to coat being careful to not break up or mash potatoes. Add hard-boiled eggs, onions, pickles, celery (optional), and fresh herbs. Check for seasoning. The potatoes will become more flavorful as they soak up the dressing in the refrigerator.
  4. Cover and let chill in the refrigerator for at least 1-2 hours before serving. Garnish with sliced hard-boiled eggs and a sprinkle of Lawry's seasoned salt.