Mom's Potato Sald

Jessica Hannan


My mom made this for every family and neighborhood gathering. It is tart and tangy.
I do not include how much mustard and miracle whip to use, because it differs from time to time, just make sure that there is more mustard than miracle whip. Sometimes it takes a few tablespoons and other times almost a small jar of both.


★★★★★ 2 votes

40 Min
30 Min


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  • 5 lb
    yellow potatoes, peeled and cubed
  • 6
  • ·
    yellow mustard, to taste
  • ·
    miracle whip, to taste
  • 2-3 Tbsp
    pickle juice
  • 4 stick
    celery, diced
  • 1 small
    white onion, diced
  • 1 can(s)
    sliced black olives
  • 2 large
    pickles, diced. ( i like polish dill)
  • 1 jar(s)
    sliced green olives, pimentos removed

How to Make Mom's Potato Sald


  1. Put the potatos in a large pot and place the eggs on top. Cover with water, bring to a boil. Lower heat to a simmer, and cook 15 minutes, then remove eggs. If potatoes need to cook longer, leave in pot until done and then drain, and place in large bowl.
  2. Add enough mustard, miracle whip and pickle juice to bind the potatoes, smashing some of the potatoes as you stir. Set to the side. Peel and chop the eggs.
  3. Drain both jars of olives, add to the potatoes, then add the celery, onion and pickles. Stir until well combined, cover and refridgerate.

Printable Recipe Card

About Mom's Potato Sald

Course/Dish: Potato Salads

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