What is your best Potato Salad recipe

I use my Mom's recipe for Potato Salad. It's not totally "traditional", but all the family loved it. She very seldom "measured" when she cooked. She peeled and boiled potatoes. When they were "done", she drained them really well....then mashed them. Then she added some boiled eggs, chopped; a small amount of diced onion; sweet pickles that she chopped herself (she never used relish because she said it was "sticky": some chopped pimento; then mayo,a "tad" of mustard, salt, pepper to taste. Along with her potato salad, she made wonderful chicken salad and Thanksgiving dressing. Thank Goodness I watched her through the years and finally wrote down her "recipes".

My dad made the good old fashioned potato salad with onions, celery, pickles some dry mustard, hard boiled eggs and mayo type. Really good stuff. I was pretty sure it was the best ever...til my wife dropped this on me!
2 lbs. red potatoes
1 Tbsp. PLUS 2 tsp. Kosher salt, divided
1-1/4 cups Hellmann’s® or Best Foods® Real Mayonnaise
2 Tbsp. white wine vinegar
1 to 2 jalapeno peppers, chopped
2 tsp. salt
1/4 tsp. ground black pepper
6 green onions (green and pale green part), thinly sliced
1/4 cup chopped fresh cilantro

Instructions:

Cover potatoes with water in 4-quart saucepot. Bring to a boil over medium-high heat. Add 1 tablespoon salt. Reduce heat to low and simmer 10 minutes or until potatoes are tender; drain and cool slightly. Slice into 1/4-inch-thick slices.
Combine Hellmann’s® or Best Foods® Real Mayonnaise, vinegar, jalapeno peppers, salt and black pepper in large bowl. Stir in remaining ingredients and toss gently. Season, if desired, with additional salt and pepper. Serve chilled or at room temperature.

In my old age I've found that I'm far less biased regarding potato salad and can pretty much enjoy most all potato salads...........Like tacos...they're all different and good in there own way..........But this is my favorite potato salad now.

Potatoes, chopped hard boiled eggs, salt & pepper, and Miracle Whip. Don't like Miracle Whip for anything other than potato salad and egg salad sandwiches. Yum.

I like my wife's.....and I don't care for baked beans.

Diced Potatoes:
Add 1 cup of water to the bottom of the InstaPot and add colander with the diced potatoes on top of the water(season potatoes if desired). Close the lid and set to manual for 4 minutes. Once time completes release pressure manually.

Potato Salad:
5 medium red skin potatoes diced into small cubes
1/4 cup sour cream
3 tablespoons Ranch Dressing
2 tablespoon each yellow mustard and Dijon mustard
2 teaspoon celery salt
2 tablespoons chopped dill weed
salt, pepper, seasoned salt, onion salt to taste
diced sweet onion(3 medium slices)
diced medium dill pickle(from 2 whole)
Cook diced potatoes in InstaPot per above directions. Let potatoes cool on countertop and then in refrigerator for 3 hours.
Mix sour cream, ranch dressing, mustards, seasonings in a bowl.
Spread dill weed over potatoes and mix thoroughly.
Add diced onion & pickle.
Mix sour cream sauce in with potatoes adding seasonings to taste.
Refrigerate overnight in covered container.

Boiled potatoes, chopped onions and dill pickles, hard boiled eggs chopped,small jar of chopped pimientos. Miracle whip salad dressing and a touch of mustard. Salt and pepper to taste. Best if chilled overnight. Been making it this way for over 70 years and it hasn't failed me yet!!

Peeled russet potatoes. Cut into bite size pieces. Barely simmer to cook them in water so they do not fall apart.

Hellman's Mayo

A squirt of Dijon Mustard

A couple tablespoons of Sweet Pickle Relish

Salt & Pepper

Chopped celery

I also hard boil 3 eggs. Grate them and fold them into the potato salad.

Sprinkle the top with Paprika.

RobWNY wrote:
The best potato salad there is bar none is the potato salad that never goes in my mouth.

Lol, thats almost blasphemy. Thos isnt tour store bought stuff.

The best potato salad there is bar none is the potato salad that never goes in my mouth.

Ok, ill bite. But i dont have mesured ingredients. I use 2/3 mayo to 1/3 sour cream. Then a splash of viniger and a small amout of mustard. Toss with onions and some shredded carrots, s/p. Done. The sour crream cuts the mayo so its not so oily.