Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mom's Potato and Egg Salad Recipe
    Lost? Site Map

    Mom's Potato and Egg Salad

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hrs

    1 hrs

    Raquel Grinnell's Note:

    My mother's recipe; purposely "plain" for my father's palate. You can dress it up with herbs if you'd like, I favor fresh chives or parsley. Always disappears quickly! Makes enough for a crowd - we usually make double this amount for family reunions and leftovers.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 20



    Units: US | Metric

    • 2 1/2 lbs red potatoes
    • 7 eggs, hard boiled
    • 1/2 cup ranch dressing
    • 4 stalks celery, diced very finely (use leaves and heart if you can)
    • 1/2 cup onion, diced very finely
    • 1 1/2 cups mayonnaise (add more to taste)
    • salt


    1. 1
      Boil potatoes in salted water, covering potatoes, until fork tender. At home, we boil the eggs right along with the potatoes. Cool, peel and chop both potatoes and eggs into bite sized pieces, keeping in separate bowls.
    2. 2
      In a very large plastic bowl, salt potatoes to taste and toss using the bowl (not spoons).
    3. 3
      Add ranch dressing and toss using bowl only again.
    4. 4
      Add half of chopped eggs, celery and onion, and toss using bowl only again. Then add the rest of eggs, celery and onion and toss one last time - you may have to use large spoons at this point. We toss this way so as not to break up the potatoes. Add more mayo to taste if not creamy enough.
    5. 5
      Refrigerate, covered, for at least 4 hours to develop flavors. We like to cool overnight. Enjoy!

    Browse Our Top Potato Recipes

    Ratings & Reviews:


    Nutritional Facts for Mom's Potato and Egg Salad

    Serving Size: 1 (109 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 165.4
    Calories from Fat 96
    Total Fat 10.7 g
    Saturated Fat 1.9 g
    Cholesterol 71.6 mg
    Sodium 232.5 mg
    Total Carbohydrate 14.3 g
    Dietary Fiber 1.2 g
    Sugars 2.3 g
    Protein 3.5 g

    Ideas from


    Over 475,000 Recipes Network of Sites