Potato Salad My Mom's the Best

Creamy, tangy, and irresistibly nostalgic, "Potato Salad My Mom's the Best" is a family-favorite recipe that’s perfect for any gathering. Featuring tender russet potatoes, perfectly boiled eggs, diced celery, and a tangy dressing made with mayonnaise, yellow mustard, and a dash of white vinegar, this classic potato salad strikes the ideal balance of flavors and textures. A hint of paprika and the crunch of dill pickles and red onions take it to the next level, while a sprinkle of fresh parsley adds a beautiful finishing touch. Quick to prepare and chilled to perfection, it’s the ultimate side dish for BBQs, picnics, and potlucks. This homemade potato salad is simple, flavorful, and just like Mom’s—because it is!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 6 medium-sized russet potatoes
• 3 eggs
• 1 cup mayonnaise
• 2 tablespoons yellow mustard
• 1 tablespoon white vinegar
• 2 celery stalks
• 0.5 medium red onion
• 3 medium dill pickles
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon paprika
• 2 tablespoons fresh parsley (optional for garnish)

Directions

Step 1

Wash the potatoes thoroughly. Peel them if desired or leave the skins on for extra texture. Cut into bite-sized chunks.

Step 2

Place the potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook for 10-12 minutes, or until the potatoes are fork-tender. Be careful not to overcook.

Step 3

While the potatoes are boiling, place the eggs in a small pot and cover with water. Bring to a boil, then reduce to low heat and simmer for 10 minutes. Once done, transfer the eggs to a bowl of ice water to cool.

Step 4

Drain the cooked potatoes and allow them to cool slightly. Transfer to a large mixing bowl.

Step 5

Peel the cooled eggs and chop them into small pieces. Set aside.

Step 6

Finely dice the celery and red onion. Cut the dill pickles into small cubes.

Step 7

In a separate small bowl, combine the mayonnaise, mustard, white vinegar, salt, pepper, and paprika. Whisk until smooth.

Step 8

Add the chopped celery, red onion, dill pickles, and eggs to the bowl of potatoes. Pour the dressing over the top and gently toss everything together until well combined.

Step 9

Taste and adjust seasoning with more salt or pepper, if needed. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Step 10

Just before serving, garnish with freshly chopped parsley for a pop of color and added freshness. Optional: Sprinkle a pinch of paprika on top for visual appeal.

Nutrition Facts

Serving size	(1523.4g)

Amount per serving	% Daily Value*
Calories	2810.8

Total Fat 174.3g	0%
Saturated Fat 15.9g	0%
Polyunsaturated Fat g
Cholesterol 235.3mg	0%
Sodium 3629.0mg	0%
Total Carbohydrate 290.2g	0%
Dietary Fiber 22.1g	0%
Total Sugars 18.7g
Protein 33.0g	0%

Vitamin D 0IU	0%
Calcium 236.4mg	0%
Iron 13.8mg	0%
Potassium 6265.1mg	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: 54.8%

Protein: 4.6%

Carbs: 40.6%