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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.

Laura's Potato Salad | realmomkitchen.com

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.

  • 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)

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.

Laura's Potato Salad | realmomkitchen.com

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.

Laura’s Potato Salad

Real Mom Kitchen

This recipe uses baked potatoes for a unique texture and rich flavor, combined with a creamy dressing made from mayonnaise, relish, and mustard. Chopped green onions and hard-boiled eggs are added for extra texture and taste, and the salad is chilled to blend the flavors. Crispy bacon is mixed in just before serving, offering a savory crunch to this classic side dish.
4.5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Course Salad
Cuisine American
Servings 8 servings
Calories 337 kcal

Ingredients
  

  • 1 cup mayonnaise
  • 1 cup hard boiled eggs about 4 eggs
  • cup sweet relish
  • ¾ tsp. yellow mustard
  • 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.

Notes

You can cook the potatoes and eggs in the Instant Pot if preferred. Pour 1 ½ cups water into the Instant Pot inner pot. Add the trivet and then place a steamer basket to the pot.  Put the potato pieces in the steamer basket and set the eggs on top of the potatoes.
Close the Instant Pot lid and turn the steam release valve to the sealing position. Cook at high pressure for 4 minutes. Allow the potatoes to cool before mixing them in the salad.

Nutrition

Serving: 1 serving | Calories: 337kcal | Carbohydrates: 28g | Protein: 5g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 462mg | Potassium: 630mg | Fiber: 3g | Sugar: 4g | Vitamin A: 172IU | Vitamin C: 28mg | Calcium: 29mg | Iron: 1mg
Keyword chicken salad, potatoes, summer
Tried this recipe?Let us know how it was!

4.50 from 2 votes

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4 Comments

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  3. 4 stars
    I made this today, with a few tweaks. But it came out great, and I loved it! Thanks for the great recipe.