Laura’s Potato Salad
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Potato salad is an American classic. However, over the years, I have never been truly pleased with any of my potato salad recipes. When I made it, it never tasted like my mom’s.
Then, one day, I decided to try one I saw on a television show. I thought it was good but not good enough, so I made some changes and ended up with the perfect salad. I now love making the version I call Laura’s Potato Salad.
The recipe is the perfect side dish for my family of five. Usually, a small amount is left over. I’ll be passing on this recipe to my kids.
I love this recipe because you can use baked potatoes for this salad. Or, if needed, you can boil the potatoes. Either way works.
Now, I even have instructions on how to cook the potatoes and eggs together in the Instant Pot. I tend to use baked potatoes or the Instant Pot method. I can bake them the day before, then peel and dice the next day.
Then, the potato salad dressing has your usual mayonnaise, mustard, salt, and hard-boiled eggs. The other ingredients that are necessarily usual are sweet pickle relish, green onion, bacon bits, and a little sugar. In my opinion, it’s the best potato salad.
Ingredients to Make Laura’s Classic Potato Salad
- MAYONNAISE
- EGGS
- SWEET RELISH
- YELLOW MUSTARD
- GREEN ONION
- SALT
- SUGAR
- MEDIUM POTATOES
- BACON BITS, IF DESIRED (CAN COOK BACON AND MAKE BITS OR USE HORMEL REAL BACON BITS)
Ingredients to Make Laura’s Baked Potato Salad
Creating a potato salad with baked potatoes adds a delightful twist to this classic dish. To make the dressing, start by mixing mayonnaise, relish, mustard, salt, and sugar in a large bowl.
Peel and cube your baked potatoes, which offer a firmer texture and richer flavor than boiled potatoes, and add them to the bowl. Add chopped green onions and hard-boiled eggs for extra texture and taste.
Mix all ingredients gently, then chill the salad for at least an hour to blend the flavors. Just before serving, stir in crispy bacon for a savory crunch. This recipe serves 8-10, making it ideal for gatherings and family meals.
Frequently Asked Questions
Can I use any potatoes for the potato salad?
Russet, red, or Yukon Gold potatoes will work well. Choose waxy potatoes for a firmer texture.
Can I make potato salad in advance?
Yes, making it ahead allows the flavors to meld. Just refrigerate until serving.
How long does potato salad last in the refrigerator?
It’s best if consumed within 3-4 days. Since it’s a mayonnaise-based dressing, be sure to follow food safety guidelines.
FOR MORE RECIPES LIKE THIS, TRY:
Laura’s Potato Salad
Real Mom Kitchen
Equipment
Ingredients
- 1 cup mayonnaise
- 1 cup hard boiled eggs about 4 eggs
- ⅛ cup sweet relish
- ¾ tsp. yellow mustard
- ⅛ cup green onion diced
- ¾ tsp salt
- 1 Tbsp sugar
- 2 ½ pounds baked potatoes peeled (approx 5 large) or peel and boil potatoes for approx 20 min
- Bacon bits if desired (can cook bacon and make bits or use Hormel real bacon bits)
Instructions
- Mix mayo, relish, mustard, salt and sugar. Then add potatoes, green onion, egg. Combine and refrigerate. Refrigerate at least 1 hour. Mix in bacon just before serving. Serves 8-10.
