You can’t celebrate summer without classic potato salad. Made using whole30 compliant mayonnaise, this potato salad recipe is cleaner than mom’s version, but tastes just as good!
For as long as I can remember, my mom’s classic version is the most requested side dish at summer get-togethers. It doesn’t matter if it’s a work potluck, family cookout, or simple picnic, mom’s potato salad is always a hit. I honestly thought everyone had a mom that made this potato salad. I was about twenty when I realized that wasn’t the case…
My mom’s secret ingredient is an entire jar of Hellman’s Mayonnaise. And love. Obvi. But also, so much mayonnaise. While the classic mayo based potato salad with mustard is delicious, we eat this potato salad several times throughout the summer, and I’ve cleaned it up so that I don’t feel bad about eating it.
What kind of potatoes to use
For this classic potato salad recipe, I say the starchier, the better. I would recommend Russet Potatoes or Yukon Gold. A starchier potato will soak up more of the mayonnaise based dressing. I love red potatoes, but they’re a waxier potato, and have more of a creamy texture. We want a starchy potato to hold up for this recipe.
Should this potato salad be made in advance
Yes! So much yes. Whenever we have rushed this potato salad in the past, it hasn’t turned out as amazing as it should. I mean, look it’s still delicious AF, but there really is something special about letting this potato salad chill out in the refrigerator for a while before serving. Be patient, my friend. It will be worth the wait!
If you Google, “classic potato salad” you’ll find so.many.recipes and you know what? They’re not all the same. My version of classic and what I grew eating, is different than the classic potato salads you may remember. Some classic potato salad recipes call for Dijon mustard, or fresh herbs. Some call for a different vinegar, or different type of potato.
How to Make Mom’s Classic Potato Salad:
- Start with the potatoes. Boil Russets or Yukon until fork tender. No need to peel beforehand. You’ll peel after with a butter knife.
- Add hard-boiled eggs. I’ll be honest and tell you that as much as I love eggs, hard boiled egg garnishes are very outdated. I think of Mad Men everytime. But they are a must in this classic potato salad recipe. And sometimes, you just don’t mess with a classic.
- Add celery. For crunch, bby.
- Make the dressing: mayonnaise, mustard, vinegar and turmeric. Easy Peasy.
Truth? My mom’s classic potato salad dressing had a little bit of sugar. Mine does not. I cannot tell a difference. My mom will tell you she can absolutely taste the difference. I’m going to leave this part up to you, friend. If you’re on a whole30, obvi sugar is a no.
other summer sides to make:
- classic creamy coleslaw
- strawberry spring mix salad with goat cheese
- caprese pesto pasta salad
- classic deviled eggs in the instant pot
- Boil the potatoes on stove top until tender. Allow potatoes to cool. Peel skins with a butter knife, quarter and add to a large mixing bowl. Add 4 hard boiled eggs (diced), and celery.
- In a separate mixing bowl, combine mayo, vinegar, mustard and turmeric. Whisk well. Add dressing to potato bowl. Toss to combine. Refrigerate overnight for best flavor!
- Before serving, garnish with one sliced hard boiled egg and paprika.
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