Mom's Potato Salad v2.0

Mom's Potato Salad V2.Recipe 0

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Valerie Kneitinger


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 vote

5 lbs.
1 Hr 30 Min
40 Min


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  • 5 lb
    white potatoes (waxy, not baking)
  • 2 1/2 large
    ribs celery, diced
  • 2 medium
    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

  • 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.

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About Mom's Potato Salad v2.0

Course/Dish: Potatoes, Potato Salads

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