Moms Potato salad

Moms   Potato Salad

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Lucretia Ford


This is another great recipe from my Mom.
Most people think potato salad is for summer not at our house we make it for all our partys and dinners all year long . And i allways get rave reviews. My inlaws ask for it for every time we get together.


★★★★★ 1 vote

8 to 10
45 Min
20 Min


  • 5 lb
    russet potatoes
  • 1 small
    jar sweet pickle relish
  • 2 tsp
    celery seeds
  • 2 Tbsp
    dried onion flakes
  • 1 Tbsp
    salt and pepper or to taste
  • 2 c
  • 2 Tbsp
    yellow musturd
  • 4 medium
    eggs, hard boiled

How to Make Moms Potato salad


  1. Cook potatos in boiling water start with cold water place potatos in enough water to cover. Bring to full rolling boil turn heatdown to med high cook 20 minutes or until sharp knife goes through.Drain place in cold water to cool.Cool until you can peal and cut . Cut into medium chunks or the size you like.
  2. I peal and dice the eggs. I peal and put half the potatos in a bowl i use a very large one because most of the time i make mine for a crowed . And I am a very messy cook. Then i start adding everything no specail way. I never measure just make it to your taste. I like to add spices befor the mayo . It flavores the potatos.
  3. If you are wondering why She did'nt use fresh onions and celery like i did for a lot of years. At that time of year she
    could'nt go to the store and buy them.
    This is best if made a day ahead and sits over night in the fridge. The flavors blend and make it taste even better.

Printable Recipe Card

About Moms Potato salad

Course/Dish: Potatoes
Dietary Needs: Vegetarian

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