Go Back

Mom's Classic Egg Potato Salad

This is a classic southern-style potato salad that's been in my family for decades. It's got everything you want - creamy dressing, hard boiled eggs, pickles, and fresh dill that makes it way better than store-bought versions.
prep time30 minutes
cook time20 minutes
resting or cooling time4 hours 10 minutes
total time5 hours
Print Recipe

Ingredients

Ingredients (~12 servings)

  • 4 1/2 lbs Yukon gold potatoes, cut into 1 inch chunks
  • 7 hard boiled eggs, peeled and roughly chopped
  • 1 1/2 cups mayonnaise
  • 1/3 cup yellow mustard
  • 1/4 cup red wine vinegar
  • 3/4 tsp celery seed
  • 3/4 tsp paprika
  • 1 1/2 tsp granulated sugar
  • 1/3 cup chopped fresh dill
  • 3/4 cup diced dill pickles
  • 1 large shallot, finely diced
  • 6 green onions, thinly sliced
  • 3 ribs celery, finely diced
  • Kosher salt
  • Freshly cracked black pepper

Instructions

  • Boil potatoes in cold water for 15-20 minutes until very soft.
  • Drain potatoes and let cool for 10 minutes.
  • Whisk mayonnaise, mustard, vinegar, sugar, celery seed, paprika, and dill in large bowl.
  • Season dressing with salt and pepper.
  • Fold in shallot, green onions, pickles, celery, and eggs.
  • Gently mix in warm potatoes, allowing some to break down.
  • Adjust seasoning to taste.
  • Refrigerate 3-4 hours or overnight.
  • Toss before serving and garnish with extra dill and paprika.

Notes

Keeps 3-4 days in refrigerator. Flavor improves overnight.