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Mother's Potato Salad

Mother's Potato Salad

  • Prep

    45 m
  • Cook

    20 m
  • Ready In

    2 h 35 m
Susie

Susie

My mother's potato salad -- chunky and flavorful -- a favorite at our family gatherings. Best if made the day before. Season with salt carefully because the olives will be salty.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 501 kcal
  • 25%
  • Fat:
  • 30.1 g
  • 46%
  • Carbs:
  • 51.6g
  • 17%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 652 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow to cool, peel, and cut into cubes.
  2. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and slice once cold. Reserve 1 attractive slice of egg for garnish.
  3. Mix the mayonnaise and mustard together in a bowl. In a large salad bowl, lightly mix together the potatoes, eggs, onion, celery, sweet gherkins, and olives until thoroughly combined. Pour the mayonnaise dressing over the salad, and gently toss gain to coat the ingredients with dressing. Season to taste with salt, and top the salad with slices of green pepper and reserved egg slice in the center for garnish. Chill until ready to serve.
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Reviews

Doctor Greg
18

Doctor Greg

6/11/2010

This potato salad is an excellent base but it doesn't get the 5th star because small changes improve it significantly. Mind you, it's a fantastic keeper recipe! I cut down on the gherkins because they give too much vinegar taste. Try some small capers, and/or substitute some black, sliced, pitted olives for some of the green ones; and/or some grilled, peeled red or yellow pepper; thinly slice a tropea red onion, soak it in white wine vinegar, rinse it and substitute for the small onion; and substitute that cheap yellow mustard with some serious, mild dijon.... it gets that 5th star!!

Jan Russell
17

Jan Russell

6/15/2010

But then it wouldn't be Mother's Potato Salad! It would become Dr. Greg's Potato Salad. Now, I'd rather have Mother's....but that's just me!

KAH1473
12

KAH1473

9/3/2010

Loved it!!

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