Mamie's Potato Salad

Elevate your next picnic or family gathering with Mamie’s Potato Salad—a timeless classic that strikes the perfect balance of creamy, tangy, and crisp flavors. Featuring tender Russet potatoes and perfectly boiled eggs, this crowd-pleasing dish is brought to life with a rich dressing made from mayonnaise, yellow mustard, white vinegar, and a hint of pickle relish. Crunchy celery and red onion add texture, while a dash of smoked paprika and optional parsley provide bold, colorful finishing touches. Ready in just 35 minutes and best served chilled, this homemade potato salad is a must-try side dish for BBQs, potlucks, or simple weeknight dinners.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 4 large Russet potatoes
• 3 large Eggs
• 1 cup Mayonnaise
• 2 tablespoons Yellow mustard
• 1 tablespoon White vinegar
• 2 stalks Celery
• 0.5 cup Red onion
• 2 tablespoons Pickle relish
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Smoked paprika
• 1 tablespoon Chopped parsley (optional)

Directions

Step 1

Peel the potatoes and cut them into evenly sized chunks, about 1-inch cubes.

Step 2

Place the potato cubes into a large pot and cover them with cold water. Add a generous pinch of salt to the pot.

Step 3

Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes until they are fork-tender, about 10-12 minutes.

Step 4

While the potatoes are cooking, place the eggs in a small pot and cover them with water. Bring the water to a boil, then turn off the heat, cover with a lid, and let the eggs sit for 10 minutes. Transfer the eggs to an ice bath to cool, then peel and chop into small pieces.

Step 5

Once the potatoes are done cooking, drain them and allow them to cool for 10-15 minutes.

Step 6

In a large mixing bowl, combine the mayonnaise, yellow mustard, white vinegar, pickle relish, salt, black pepper, and smoked paprika. Stir until the dressing is smooth.

Step 7

Dice the celery and red onion into small pieces, and add them to the dressing in the bowl.

Step 8

Add the cooled potatoes and chopped eggs to the bowl. Gently fold everything together with a spatula, ensuring the potatoes are evenly coated in the dressing.

Step 9

Taste the salad and adjust the seasoning if needed. Add more salt, pepper, or vinegar to suit your preference.

Step 10

Transfer the potato salad to a serving dish and garnish with a sprinkle of smoked paprika and chopped parsley if desired.

Step 11

Chill the potato salad in the refrigerator for at least 1 hour before serving to let the flavors meld together.

Nutrition Facts

Serving size	(1781.0g)

Amount per serving	% Daily Value*
Calories	3209.3

Total Fat 188.5g	0%
Saturated Fat 20.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 793.3mg	0%
Sodium 3887.7mg	0%
Total Carbohydrate 335.1g	0%
Dietary Fiber 24.3g	0%
Total Sugars 27.7g
Protein 56.3g	0%

Vitamin D 123IU	0%
Calcium 328.8mg	0%
Iron 18.6mg	0%
Potassium 7267.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.0%

Protein: 6.9%

Carbs: 41.1%