My Mom's Good Old Potato Salad

66 Reviews 3 Pics
  • Prep

    25 m
  • Cook

    12 m
  • Ready In

    2 h 25 m
AJRobinson71
Recipe by  AJRobinson71

“I have enjoyed this recipe for years, and now so do my children. The secret to this recipe is the sweet pickles. You can also trade the mayo for salad dressing.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Place the potatoes in a large pan of water and boil over medium-low heat until tender, about 12 minutes. Drain the potatoes, and place in the refrigerator to cool.
  2. Place the eggs in a saucepan of cold water over medium heat, and bring to a full boil. Turn off the heat, cover the pan, and allow the eggs to sit in the hot water for about 15 minutes. Cool the eggs thoroughly under cold running water and shell them. Chop the cooled eggs and place them in a large salad bowl.
  3. Stir the onion, sweet pickles, and mayonnaise into the eggs, and let the mixture chill in the refrigerator at least l/2 hour to blend the flavors. Mix in the chilled chopped potatoes, and refrigerate for at least 1/2 hour. Serve cold.

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Reviews (66)

Rate This Recipe
Holly
188

Holly

Almost identical to my mother's recipe. The only differences are using Kosher dill pickles and adding a small amount of mustard. Also, and this is very important, don't peel and chop your potatoes until AFTER they have been cooked and cooled. They will be much more firm and not be mushy.

BethAnne
116

BethAnne

Very good and I'm not a big fan of potatoe salad. I did add a little musturd and sprinkled paprika on top.

Oesi
56

Oesi

I would almost say: this is Dutch potato salad at its simplest, but......very tasty.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 788 cal
  • 39%
  • Fat
  • 50.5 g
  • 78%
  • Carbs
  • 71.5 g
  • 23%
  • Protein
  • 14.8 g
  • 30%
  • Cholesterol
  • 285 mg
  • 95%
  • Sodium
  • 806 mg
  • 32%

Based on a 2,000 calorie diet

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