Real Recipes From Real Home Cooks ®

mom's potato salad v2.0

(1 rating)
Recipe by
Valerie Kneitinger
Fredonia, NY

This is my mother's potato salad with a few tweaks of my own. No one in my family had ever written this recipe down, and I don't think we ever measured anything, until I made 30 lbs. for my nephew's graduation party! Chilling overnight and serving on the second day is key.

(1 rating)
yield 5 lbs.
prep time 1 Hr 30 Min
cook time 40 Min

Ingredients For mom's potato salad v2.0

  • SALAD
  • 5 lb
    white potatoes (waxy, not baking)
  • 2 1/2 lg
    ribs celery, diced
  • 2 md
    onions, finely diced
  • 1/4 c
    dried parsley flakes
  • 4
    hard boiled eggs (cooled, peeled & chopped)
  • 16 oz
    mayonnaise (i prefer hellman's)
  • 8 oz
    salad dressing (i.e. miracle whip)
  • 3/4 c
    sour cream
  • 2-3 Tbsp
    horseradish mustard (can substitute yellow mustard)
  • salt & pepper to taste
  • GARNISH
  • 3
    hard boiled eggs (cooled, peeled and sliced)
  • 1 Tbsp
    sweet paprika
  • 3 Tbsp
    fresh flat leaf parsley, chopped

How To Make mom's potato salad v2.0

  • 1
    The day before serving: Boil whole white potatoes in salted water just until fork tender. Cool completely, then peel and cut into approx. 3/4” cubes. Place potatoes in very large mixing bowl or in roaster pan.
  • 2
    Add diced celery and onion, parsley and eggs to potatoes; stir to combine.
  • 3
    Combine mayo, salad dressing, sour cream, mustard and S&P in medium mixing bowl; add to potato/vegetable mixture. Stir well to coat all ingredients with dressing.
  • 4
    Cover and refrigerate overnight.
  • 5
    Day of serving: Taste. Adjust seasonings, if desired. Add extra mayo/miracle whip, or a small amount milk, if needed for good consistency.
  • 6
    If desired, garnish with a sprinkle of paprika or parsley, and sliced hard boiled eggs.

Categories & Tags for Mom's Potato Salad v2.0:

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