My Mom's Potato Salad

Capture the taste of nostalgia with "My Mom's Potato Salad," a creamy, tangy, and perfectly balanced side dish that's been cherished through generations. Made with tender Russet potatoes, hard-boiled eggs, and a zesty dressing combining mayonnaise, yellow mustard, and a splash of white vinegar, this classic recipe is elevated with the crunch of celery, red onion, and the sweet touch of pickles or relish. Topped with a sprinkle of paprika for a pop of color, this easy-to-make potato salad is ideal for cookouts, picnics, or family dinners. Serve it chilled for the ultimate comforting and flavorful side dish that truly tastes like home. Perfect for those seeking a classic potato salad recipe that’s both simple and unforgettable.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 6 medium Russet potatoes
• 4 large Eggs
• 1 cup Mayonnaise
• 2 tablespoons Yellow mustard
• 1 tablespoon White vinegar
• 2 stalks Celery
• 0.5 medium Red onion
• 0.25 cup Sweet pickles or relish
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon (for garnish) Paprika

Directions

Step 1

Peel the potatoes and cut them into 1-inch cubes.

Step 2

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

Step 3

Bring the pot to a boil over medium-high heat and cook the potatoes for 10-12 minutes or until they are fork-tender. Be careful not to overcook.

Step 4

While the potatoes are cooking, place the eggs in a separate saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 10 minutes.

Step 5

Drain the eggs and transfer them to a bowl of ice water to cool. Once cooled, peel and chop the eggs into small pieces.

Step 6

Finely dice the celery and red onion, and set them aside.

Step 7

Drain the cooked potatoes and let them cool to room temperature.

Step 8

In a large mixing bowl, combine mayonnaise, yellow mustard, white vinegar, sweet pickles or relish, salt, and black pepper. Stir until well mixed.

Step 9

Gently fold the cooled potatoes, chopped eggs, celery, and red onion into the dressing, ensuring all the ingredients are evenly coated.

Step 10

Transfer the potato salad to a serving bowl and sprinkle paprika on top for garnish.

Step 11

Cover and refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld.

Step 12

Serve chilled and enjoy!

Nutrition Facts

Serving size	(1680.4g)

Amount per serving	% Daily Value*
Calories	3120.3

Total Fat 193.2g	0%
Saturated Fat 22.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 979.3mg	0%
Sodium 3986.3mg	0%
Total Carbohydrate 298.1g	0%
Dietary Fiber 21.2g	0%
Total Sugars 24.5g
Protein 57.7g	0%

Vitamin D 164IU	0%
Calcium 322.0mg	0%
Iron 17.3mg	0%
Potassium 6410.9mg	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: 55.0%

Protein: 7.3%

Carbs: 37.7%