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Mom’s Potato Salad

2010 May 27
by Alicia

This Memorial Day weekend, I hope you all have exciting plans to get together with family and friends.  And it’s more than likely, you’ll be in for some good food.  If you are looking to bring a side dish that’s sure to please, I know the perfect recipe.

Mom's Potato Salad

This is my mom’s recipe, which was passed down to her by my grandma.  It is hands-down the best I’ve ever eaten.  And I’m not saying that just because she’s my mom.  Every time I bring this dish to a get-together, it always gets rave reviews.

Start by gathering together your ingredients:

What You Need

Put the potatoes, well washed and unpeeled, in a pot and cover with water.  Put the lid on and turn up the heat.  When the water starts boiling, you can turn it down a little.

Potatoes

While those cook, chop up the celery.

Celery

You want the potatoes to cook until you can stick a fork in them… literally.  You should be able to easily stick a fork into the potato.  After that, drain them and let them cool.  After they’ve cooled, peel them and cut into chunks.

Chunky

Peel the hard boiled eggs, and cut those into small chunks.

Eggs

Add the rest of the ingredients and give it a good stir.

Ready to Mix

Store covered in the refrigerator until ready to serve.  I like to give it a few hours (or even overnight) of sitting to let the flavors come together before serving.  Speaking of serving, if you are bringing this dish to a barbecue or picnic, make sure that it is not left out of a cooler or refrigerator for very long… It’s a mayonnaise-based salad, so you want to be careful that it doesn’t sit out for hours and spoil.

I hope this makes your next summer get-together even more special.

Mom’s Potato Salad
A recipe from my mother

3 potatoes
3 hard boiled eggs
1 stalk of celery, chopped
1 cup mayonnaise (or Miracle Whip)
1 tablespoon yellow mustard
2 tablespoons pickle relish
1 teaspoon salt
1/8 teaspoon freshly ground black pepper

Boil the potatoes until tender.  Let cool and peel.  Cut the potatoes into bite-sized chunks.  Cut the eggs up into small chunks.  Mix all together in a large bowl until well mixed.  Refrigerate until ready to serve, up to 3 or 4 days.

Serves 6.

One Response leave one →
  1. June 9, 2010

    This looks like a PERFECT old-fashioned potato salad. Saving it in my bookmarks. YUM!

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