How to Make Mother's Potato Salad - A Step-by-Step Guide

There's something comforting and nostalgic about a good old-fashioned potato salad. It's a classic dish that has been a staple at picnics, barbecues, and family gatherings for generations. And no one makes a potato salad quite like Mom. That's why we're sharing our beloved family recipe for Mother's Potato Salad - a timeless dish that always brings back fond memories of home-cooked meals and Mom's loving touch.

What sets Mother's Potato Salad apart from the rest is the perfect balance...

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Ingredients

  • 5 pounds whole russet potatoes
  • 5 eggs
  • 1 ½ cups mayonnaise (such as Hellman's®)
  • 2 tablespoons prepared yellow mustard (such as French's®)
  • 1 small onion, chopped
  • 3 stalks celery, chopped
  • 7 sweet gherkins, chopped
  • 25 pimento-stuffed green olives, sliced
  • 1 pinch salt to taste
  • 1 green bell pepper, sliced (Optional)

Information

  • Prep Time: 45 mins
  • Cook Time: 20 mins
  • Additional Time: 1 hr 30 mins
  • Total Time: 2 hrs 35 mins
  • Servings: 10

  • Place potatoes in a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
  • Drain potatoes and and allow to steam dry for a minute or two. Allow to cool, then peel and cut into cubes.
  • Place eggs in a saucepan in a single layer and fill with water to cover eggs by 1 inch. Cover the saucepan and bring water to a boil over high heat. Once water is boiling, remove from the heat and let eggs stand in the hot water for 15 minutes.
  • Pour out the hot water, then cool eggs under cold running water in the sink. Peel and slice once cold. Reserve 1 attractive slice of egg for garnish.
  • Mix mayonnaise and mustard together in a bowl. In a large salad bowl, lightly mix together potatoes, eggs, onion, celery, sweet gherkins, and olives until thoroughly combined.
  • Pour mayonnaise dressing over the salad, and gently toss gain to coat the ingredients with dressing. Season to taste with salt, and top the salad with slices of green pepper and reserved egg slice in the center for garnish.
  • Chill until ready to serve.
  • Nutrition

    501 cal.

    • Total Fat: 30g
    • Saturated Fat: 5g
    • Cholesterol: 106mg
    • Sodium: 613mg
    • Total Carbohydrate: 52g
    • Dietary Fiber: 4g
    • Total Sugars: 10g
    • Protein: 9g
    • Vitamin C: 25mg
    • Calcium: 60mg
    • Iron: 3mg
    • Potassium: 1057mg