9 ratings

Mom's Classic Potato Salad Recipe

Classic Potato Salad
Valaer Murray

Classic Potato Salad

For me, this potato salad spells summer. My mother has some serious potato salad juju, and for years I've been trying to make it exactly right. I figured out the two key things — the combo of celery and celery seed plus the right potato to egg ratio — and then added a twist of my own, using scallions instead of onions. Also, Hellman's mayonnaise is a must, here. There is no substitution.

Click here to see 9 Summer-Ready Potato Salads.

Deliver Ingredients


  • 1 ½ pounds Yukon Gold potatoes
  • 2 large eggs
  • 4 stalks celery, finely chopped or put in food processor
  • 3 chopped scallions, cut into thin rounds
  • 1 heaping cup Hellman's mayonnaise
  • 2 tablespoons spicy yellow mustard
  • ¼ teaspoon celery seed
  • ½ teaspoon pepper
  • 1 teaspoon kosher salt


Boil the potatoes, skin on, for 25 minutes. Add in the whole eggs (shell on) for the last 10 minutes. Drain and put in a bowl and let cool in the fridge. 

Pull the potatoes and eggs out of fridge and dice the potatoes into ¼-inch cubes and finely chop the eggs (both whites and yolks). Place in a bowl and combine with the remaining ingredients. Cover and let cool in the fridge for an hour before serving.

Potato Salad Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Potato Salad Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.

Potato Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.