My Mom's Potato Salad

READY IN: 3hrs 20mins
Recipe by Chef shapeweaver �

To me, my mom made the best potato salad ever. When she passed away, I thought that it was gone forever. Well, after playing around with it, I decided that I should write it down so it wouldn't be lost. This is a plain potato salad, so if you want to perk it up go ahead. I like to use russet potatoes. The time for cooking eggs isn't included in cook time. Cook time is also chill time. Posted September 14th, 2005.

Top Review by Happy Harry #2

This is a very solid potato salad. I was very pleased as I followed the suggestions to "perk" it up. So as I tell you what I did different, remember that the base, as is, remains delish! 1. I only added about 11/2tsp, not tbls, of sugar. 2. I chopped and added two stalks of green onion. 3. I sprinkled sliced black olives on top of finished dish. Why, it disappeared faster than hotcakes swimming in buttery sweet sauce! YUM!

Ingredients Nutrition

Directions

  1. Place potatoes in a large Dutch oven.
  2. Add enough water to cover potatoes, cover.
  3. Boil until fork tender, about 20 to 25 minutes.
  4. Drain; do not peel potatoes at this point.
  5. Place in "fridge" for about 30 minutes or until cool enough to handle.
  6. Remove from "fridge".
  7. Peel and cut into bite-sized pieces.
  8. In a large bowl, combine mayonnaise, pepper, salt, and sugar, mixing well.
  9. Add potatoes, making sure to coat all potatoes with mayonnaise mixture.
  10. Chill for about 4 hours, or overnight is better.
  11. Before serving, lay one sliced hard-boiled egg in circle in the middle.
  12. Sprinkle with paprika if desired.

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