Mom's Creamy Potato Salad

Fran Murray

By
@franmurray

My mom has made this potato salad recipe ever since I can remember. I took her recipe and "tweaked" it a tad. Everyone loves it. It's always a hit at family gatherings and potlucks.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

8

Prep:

15 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

6 medium
russet potatoes
1/2 c
finely chopped onion
1 1/4 c
mayonnaise or mayo salad dressing
2 tsp
sugar
1/2 tsp
celery seed
2 tsp
apple cider vinegar
2 tsp
prepared yellow mustard
1 1/2 tsp
salt
1/2 tsp
curry powder (secret ingredient)
6 large
hard-cooked eggs, coarsely chopped
paprika

Directions Step-By-Step

1
In a covered saucepan, cook potatoes (still whole and unpeeled) in boiling salted water for 25 to 30 minutes until fork tender; drain well and cool long enough to handle. Peel (with a paring knife) and cube potatoes. Transfer to a large bowl; add onions and eggs. Combine mayonnaise or salad dressing, sugar, celery seed, vinegar, yellow mustard, salt and curry powder. Add mayonnaise mixture to potatoes. Toss lightly to coat potato mixture. Cover and chill thoroughly (preferably overnight). Makes 8 servings.
2
Serve with additional hard-cooked eggs, sliced, as decoration and sprinkle lightly with paprika (and parsley, if desired).
3
You can double the recipe (use 5 lbs potatoes) for larger groups.

About this Recipe

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Gluten-Free