Mom's Potato Salad

Creamy, tangy, and packed with nostalgic comfort, Mom’s Potato Salad is the ultimate classic side dish perfect for barbecues, potlucks, or family gatherings. Made with tender chunks of Russet potatoes, hard-boiled eggs, crunchy celery, and zesty pickles, all tossed in a rich and flavorful dressing of mayonnaise, yellow mustard, apple cider vinegar, and a hint of sugar, this recipe strikes the perfect balance of textures and tastes. Garnished with a sprinkle of paprika and fresh parsley for a touch of color, and chilled to let the flavors meld beautifully, this timeless dish is easy to prepare and guaranteed to please a crowd. Whether you’re serving it alongside grilled meats or as part of a picnic spread, this homemade potato salad will quickly become a beloved favorite.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 8

Ingredients

• 6 medium Russet potatoes
• 4 pieces Large eggs
• 2 pieces Celery stalks
• 0.5 whole Red onion
• 0.5 cup Pickles
• 1.5 cups Mayonnaise
• 2 tablespoons Yellow mustard
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Granulated sugar
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Paprika (optional for garnish)
• 2 tablespoons Fresh parsley (optional for garnish)

Directions

Step 1

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

Step 2

Place the potatoes in a large pot and cover with cold water. Add a pinch of salt to the water and bring it to a boil over medium-high heat.

Step 3

Reduce the heat to a simmer and cook the potatoes for about 12-15 minutes, or until they are fork-tender. Be careful not to overcook them.

Step 4

While the potatoes cook, place the eggs in a small pot, cover with water, and bring to a boil. Once boiling, remove the pot from the heat, cover, and let the eggs sit for 10 minutes. Then transfer them to an ice bath to cool.

Step 5

Drain the cooked potatoes and set them aside to cool completely.

Step 6

Dice the celery, red onion, and pickles into small, uniform pieces. Set aside.

Step 7

Once the eggs have cooled, peel and chop them into small pieces.

Step 8

In a large mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and pepper until smooth and creamy.

Step 9

Add the cooled potatoes, celery, red onion, pickles, and chopped eggs to the mixing bowl with the dressing. Gently toss to combine, being careful not to mash the potatoes too much.

Step 10

Taste and adjust seasoning with additional salt and pepper if needed.

Step 11

Transfer the potato salad to a serving dish. If desired, sprinkle paprika and fresh parsley over the top for garnish.

Step 12

Cover and refrigerate for at least 1 hour to let the flavors meld together before serving.

Nutrition Facts

Serving size	(1888.9g)

Amount per serving	% Daily Value*
Calories	3973.9

Total Fat 280.8g	0%
Saturated Fat 29.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1096.9mg	0%
Sodium 4632.4mg	0%
Total Carbohydrate 322.4g	0%
Dietary Fiber 22.6g	0%
Total Sugars 22.7g
Protein 57.3g	0%

Vitamin D 160IU	0%
Calcium 388.4mg	0%
Iron 17.7mg	0%
Potassium 6602.7mg	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: 62.5%

Protein: 5.7%

Carbs: 31.9%