Mom's Creamy Potato Salad

A bowl of creamy potato salad with a wooden spoon.

4.65 from 14 votes

This may very well be the best potato salad recipe you’ll ever find. It has the perfect blend of flavors without too much mayo for the ultimate potato salad recipe that can please everyone in a crowd.

Prep Time15

Cook Time15

Chilling Time2

Total Time2 30

Course: Salad

Cuisine: American

Keyword: Potato Salad

Servings: servings

Author: Rachel Farnsworth

Ingredients

2 pounds red potatoes diced
1 pound cooked and crumbled bacon
1/2 cup diced red onion about 1/2 onion
1/2 cup diced celery about 4 ribs
4 large hard-boiled eggs roughly chopped
3/4 cup mayonnaise
1/4 cup apple cider vinegar
1/4 cup minced fresh dill
2 tablespoons granulated sugar
1 tablespoon Dijon mustard
1 tablespoon sweet pickle relish
1 teaspoon salt
1/2 teaspoon black pepper

US Customary - Metric

Instructions

Dice 2 pounds red potatoes into bite-sized pieces and bring a large pot of water to a boil over high heat. Add in diced potatoes and cook until tender, 10 to 15 minutes. Drain well and rinse with cold water to cool.
In a large mixing bowl, add in cooled potatoes with 1 pound cooked and crumbled bacon, 1/2 cup diced red onion, 1/2 cup diced celery, and roughly chop 4 large hard-boiled eggs.
In a small mixing bowl, whisk together 3/4 cup mayonnaise, 1/4 cup apple cider vinegar, 1/4 cup minced fresh dill, 2 tablespoons granulated sugar, 1 tablespoon Dijon mustard, 1 tablespoon sweet pickle relish, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Pour dressing over potatoes and toss until combined and everything is well coated. Cover and refrigerate at least 2 hours before serving.

Video

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Nutrition