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


5 lb
yellow potatoes, peeled and cubed
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


1Put 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.
2Add 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.
3Drain both jars of olives, add to the potatoes, then add the celery, onion and pickles. Stir until well combined, cover and refridgerate.

About this Recipe

Course/Dish: Potato Salads