Ozarks Potato Salad

Ozarks Potato Salad

20 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
Mammas girl
Recipe by  Mammas girl

“My momma always made this for those hot summer days we would all go to the creek or floating on the many creeks we have around here.”

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Adjust Servings

Original recipe yields 12 servings



  1. Place the potatoes in a large pot and fill with enough water to cover. Bring to a boil, then reduce heat to medium and cook until tender enough to pierce with a fork, about 15 minutes. Drain and cool slightly. Remove the peels and cut into cubes. Set aside to cool completely.
  2. In a large bowl, mix together the onion, salad dressing and mustard. Stir in the hard-cooked eggs and cooled potatoes. Try not to mash the potatoes very much. Season with salt and pepper.

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Reviews (20)

Rate This Recipe
Sarah Jo

Sarah Jo

I needed something simple--this fit me well for both time and money. I cut this recipe in half. Because I don't use Miracle Whip, I substituted in Hellman's mayonnaise. Besides a few seasonings (onion powder, garlic powder, fresh ground pepper, little hot sauce), I kept to the recipe. Out of the whole bowl, only one serving remains. My husband ate three helpings. My son did say that this would be perfect if you added in pickles--I think he's right. NOTE: From start to finish, this recipe took me less than a half hour to make.



This is exactly what my mother made during the 50's and to the present. Make sure your potatoes are fork tender, I boil them with the skins on and use brand name Miracle whip, regular yellow mustard, and sweet Vidalia - or dry minced onion and plenty of salt and pepper makes this taste good. Best when made the day before you plan to serve it so the flavors really meld together.



I LOVE this recipe. I've been looking high and low for a perfect tater salad recipe and this one is absolutely perfect. My family prefers dill potato salad, my husband prefers sweet salad. I modified this for my husband and added sweet gherkins, 1/4 C sugar and some celery seed. For my family, I added garlic salt and dill pickles. Both batches were devoured. This is an absolutely perfect base recipe.

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Amount Per Serving (12 total)

  • Calories
  • 345 cal
  • 17%
  • Fat
  • 16.4 g
  • 25%
  • Carbs
  • 42.6 g
  • 14%
  • Protein
  • 6.7 g
  • 13%
  • Cholesterol
  • 123 mg
  • 41%
  • Sodium
  • 546 mg
  • 22%

Based on a 2,000 calorie diet



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The Best Potato Salad


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