momo mom of 2's Note:
This is a recipe I learned from my mother. It is tasty and simple with a real down home feel. There are few ingredients, but the flavors mesh perfectly without tasting too "busy". I hope you enjoy. Quick tip: Peel and quarter potatoes before boiling if you are in a hurry. It takes a little bit of the flavor away from the spuds, but saves tons of time in cooling and prep! You could also boil spuds the night before and leave them in the fridge overnight--that's what I do!
My Private Note
Units: US | Metric
- 10 whole potatoes (6 or 7 bakers)
- 4 hard-boiled eggs, cooled and peeled coarsely chopped
- one small can sliced olive (optional)
- 236.59 ml chopped sweet onion (may substitute green onions)
- 236.59 ml chopped banquet dill pickle (may use other dills but I prefer banquet)
- 3 stalk celery, chopped (or sliced, again optional)
- 354.88 ml mayonnaise (use less if you prefer)
- 44.37 ml yellow mustard (to taste)
- 0.5-0.75 ml Tabasco sauce (optional)
- 1Boil potatoes whole until firm but done (the peel should be just beginning to split). Rinse with cold water for roughly ten minutes. Drain and set aside to cool until cold (refrigerate if wanted).
- 2Once potatoes are cooled, peel and coarsely chop.
- 3In large bowl combine potatoes, eggs, onion, pickles, olives, and celery; mix well.
- 4Add mayonnaise 1/2 cup at a time. Mix well until desired texture.
- 5Add mustard to taste.
- 6Add Tabasco to taste.
- 7Chill 30 minutes to overnight.
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Nutritional Facts for Super Simple Potato Salad
Serving Size: 1 (226 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 287.0
- Calories from Fat 106
- Total Fat 11.8 g
- Saturated Fat 2.0 g
- Cholesterol 78.3 mg
- Sodium 415.2 mg
- Total Carbohydrate 40.4 g
- Dietary Fiber 4.4 g
- Sugars 4.6 g
- Protein 6.2 g