Mom's Potato Salad V2.Recipe 0

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Mom's Potato Salad v2.0

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



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
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


hard boiled eggs (cooled, peeled and sliced)
1 Tbsp
sweet paprika
3 Tbsp
fresh flat leaf parsley, chopped


1The 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.
2Add diced celery and onion, parsley and eggs to potatoes; stir to combine.
3Combine 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.
4Cover and refrigerate overnight.
5Day of serving: Taste. Adjust seasonings, if desired. Add extra mayo/miracle whip, or a small amount milk, if needed for good consistency.
6If desired, garnish with a sprinkle of paprika or parsley, and sliced hard boiled eggs.

About this Recipe

Course/Dish: Potatoes, Potato Salads