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Total Time
40mins
Prep 10 mins
Cook 30 mins

This is the same basic recipe my mom has always made. A lot of the measurements are guesses and should be added to taste. You can also add peppers, pickles, celery, etc. I made this in a small batch today, since it's just me. It's a good amount for one or two people to eat a few times. But it's easy enough to double or triple or....you get the idea. I love this because it's what I grew up on and I am not a celery fan and also find most commercial potato salad to be too bland or too sweet.

Ingredients Nutrition

Directions

  1. Scrub the potatoes and place in water to cover. Bring to a boil and then cover the pan and lower heat to simmer for about 25 - 30 minutes or until potatoes are fork tender but not falling apart to the touch (but a little overcooked is better than having an uncooked spot in the middles). You can cool the potatoes some by putting them in cold water for about a minute or two.
  2. When potatoes are cool enough to handle, cut them into cubes or chunks or quarter slices and put them in a bowl.
  3. Sprinkle vinegar over potatoes.
  4. Dice up to of the eggs and add. Slice the third and reserve to make decoration for the top of the salad.
  5. Add onions, seasonings and the mayonnaise and stir until well incorporated.
  6. Decorate top of salad with reserved eggs.
  7. Chill to blend all flavors, but also tastes good slightly warm right after you make it!