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Mom's Classic Potato Salad is an old family favorite. Creamy, and just right!


serves 6

Total time

0 minutes




  • 1 medium-sized potatoes (about 4-5 potatoes - make sure all are same size)
  • 4 large eggs
  • ½ - 3/4 cup light mayonnaise
  • dash salt
  • ¼ cup canola or vegetable oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice
  • ½ teaspoon sugar
  • scant 1/2 teaspoon dry mustard
  • ¼ teaspoon salt
  • dash of paprika


  1. Place potatoes in a very large pot of cold water then bring to a boil. Boil for 20-30 minutes or until a knife can be easily inserted into the centers. Meanwhile, place eggs in a saucepan then cover with cold water 1" above the tops. Bring to a boil, place a lid on top, and then remove from heat and let sit for 12 minutes. Drain then plunge into ice water or run under cold water for a few minutes. Peel eggs then chop and place into the refrigerator. Mix dressing ingredients together in a small bowl then set aside. When potatoes are tender, remove to a colander with tongs. When cool enough to handle, but still warm, use a paring knife to help peel potatoes then chop into large pieces and place in a large bowl. Drizzle 3/4 of the dressing over the warm potatoes then toss to combine. Cover then refrigerate for at least 1 hour, or up to overnight. When ready to serve, add remaining dressing, 1/2 cup mayonnaise, chopped hard boiled eggs, and salt to potatoes then mix to combine, adding more mayonnaise to reach desired consistency.
  2. View the recipe instructions at Iowa Girl Eats

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