Chicago Style Potato Salad

Lisa Foote


My parents were originally from Chicago. This is an old family recipe for potato salad that is more of a mustard base, than a mayonnaise base. You can adjust the amount of pickles and olives in it to your taste as well.

★★★★★ 1 vote
50 Min
30 Min
Stove Top


medium sized yukon gold potatoes, boiled and pealed
1/4 c
onion, diced
1 c
light mayonnaise
1/4 c
dijon or brown mustard
1/2 tsp
1 tsp
garlic powder
1/2 tsp
1/2 tsp
black pepper
3 Tbsp
dill pickle relish with juice
large or 2 small dill pickles, diced


1NOTE: I usually boil the potatoes the day before and put them in a ziploc bag overnight. The skin can stay on for this recipe but if you want to remove it, chilling the potatoes makes it easier. But if you don't have overnight to make the salad, you can use the cooled potatoes the same day.
2Boil the potatoes for 30 minutes in 2 quarts of water with a small amount of salt added. Remove potatoes from pan on to paper towel or plate. Cool potatoes for 30 minutes. Peel and cube the potatoes ( or you can leave the skin on if you prefer that.) Put cubed potatoes in a large bowl.
3In a separate medium size bowl combine: mayo, onion, garlic, sugar, salt, pepper, pickle relish, pickles and mustard. Mix well.
4Pour the dressing over the top of the potatoes and stir gently just until coated. Refrigerate for at least 4 hours before serving for best results. Store leftovers in tightly sealed bowl in refrigerator.

About this Recipe

Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: For Kids