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 Salad Recipe
    Lost? Site Map

    Mom's Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    1 hr

    35 mins

    Bill Gary's Note:

    The title says it all. It's been my summer barbecue side dish staple for years, I hope it becomes yours too!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 10



    Units: US | Metric


    1. 1
      Separate the egg yolks from the egg whites.
    2. 2
      Boil potatoes in unsalted boiling water about 15-20 minutes or until cooked through, but not so soft they fall apart when a fork is inserted.
    3. 3
      Immediately drain and gently run cold water over the potatoes in a colander (do not use a mesh sieve, you'll get riced potatoes) to stop them from continuing to cook.
    4. 4
      Let the potatoes sit in the colander to drain, and drain well (if you do that thing where you let the colander go into free fall and stop it abruptly at the bottom, you'll end up with 1/2 potato cubes and 1/2 mashed potatoes).
    5. 5
      Proceed with the next steps when drained.
    6. 6
      Gently turn 1/2 the potatoes into the bowl.
    7. 7
      Add 1/2 the chopped onion and 1/2 the chopped celery.
    8. 8
      Next, using a long-tined fork, mash 3 eggs' worth of egg whites, one half at a time, into the palm of your hand until the consistency of the egg white resembles bread crumbs.
    9. 9
      Add them to the potato mixture.
    10. 10
      Repeat this step for the egg yolks until the consistency is similar to that of clay.
    11. 11
      Don't try to do them together, it's too frustrating.
    12. 12
      Add the yolks to the potato mixture.
    13. 13
      Repeat the layers of potato, onion, celery, and eggs.
    14. 14
      Spoon one cup of the mayonnaise evenly over the top.
    15. 15
      Using your hands, gently dig down the side of the bowl to the bottom, and equally gently, lift and fold the contents of the bottom of the bowl on top.
    16. 16
      Turn the bowl 1/4 turn and repeat.
    17. 17
      Do this for 2 revolutions.
    18. 18
      If the salad does not have a creamy yellow consistency (the egg yolks should dissolve into the mayonnaise to create this color), add 1/2 cup of mayonnaise at a time and repeat the lifting and folding process until it does.
    19. 19
      Depending on how savory you want the salad to be, add the pickle juice in moderation (about 1/4 cup at a time), enough so that the salad has an almost custard-like consistency, being careful not to add too much or you will make the salad runny.
    20. 20
      After each addition, again repeat the lifting and folding process (you may need to rinse your hands between stages, or you may just choose to eat whatever has accumulated on your hands, and THEN rinse them).
    21. 21
      You should have a salad with a sauce that coheres well to the vegetables but is not mayonnaise-y, and not very runny.
    22. 22
      Sprinkle paprika generously over the top, cover, and store in the refrigerator.
    23. 23
      Serve chilled and garnish with fresh sprigs of parsley, if desired.
    24. 24
      This salad will keep about a week if you don't leave it out for extended periods of time, assuming it lasts that long.

    Ratings & Reviews:

    • on October 07, 2002


      This potato salad was delicious! I halved the recipe , and I used sweet relish and some olives in place of the pickle juice, since I didn't have any. It came out wonderful! Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 12, 2007


      This is almost exactly like my grandmother's recipe I was going to post. She wrote hers out using 5 lbs. potatoes cooked with skins on and once cooked peel warm. celery and onion measured out 2 cups. She just chopped eggs without separating. We love hellman's brand mayo and added more as needed especially if done ahead as it soaks in. Pickle juice thins the mayo so add only a little at a time. salt and pepper to taste.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mom's Potato Salad

    Serving Size: 1 (299 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 315.1
    Calories from Fat 99
    Total Fat 11.0 g
    Saturated Fat 2.1 g
    Cholesterol 133.0 mg
    Sodium 223.0 mg
    Total Carbohydrate 46.6 g
    Dietary Fiber 5.1 g
    Sugars 3.9 g
    Protein 8.6 g

    The following items or measurements are not included:

    pickle juice

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes