Mom's Creamy Potato Salad

Fran Murray


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.


☆☆☆☆☆ 0 votes

15 Min
30 Min
Stove Top


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

How to Make Mom's Creamy Potato Salad


  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.

Printable Recipe Card

About Mom's Creamy Potato Salad

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

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