Absolutely! Here’s a classic, creamy Mom’s Potato Salad recipe—the kind that’s perfect for picnics, barbecues, or any family gathering.
Ingredients (serves 6–8)
- 2 lbs (900 g) potatoes (Yukon Gold or red potatoes work best)
- 3 large eggs
- ½ cup mayonnaise (adjust to taste)
- 2 tsp Dijon mustard
- 2–3 celery stalks, finely chopped
- ½ small onion, finely chopped (optional)
- 2–3 dill pickles, chopped (or 2 tbsp sweet pickle relish)
- Salt and black pepper, to taste
- Paprika, for garnish
- Fresh parsley or chives, chopped, for garnish
Instructions
- Cook the potatoes:
- Wash and peel (if desired) the potatoes. Cut into bite-sized cubes.
- Boil in salted water for 10–15 minutes, until tender but not mushy. Drain and let cool slightly.
- Cook the eggs:
- Place eggs in a small pot, cover with water, and boil 9–10 minutes for hard-boiled.
- Cool in ice water, peel, and chop.
- Mix the salad:
- In a large bowl, combine potatoes, chopped eggs, celery, onion, and pickles.
- Stir in mayonnaise and Dijon mustard until everything is coated.
- Season:
- Add salt and black pepper to taste. Mix gently to avoid mashing the potatoes.
- Chill and serve:
- Cover and refrigerate at least 1 hour for flavors to meld.
- Garnish with paprika and fresh parsley or chives before serving.
💡 Tips for the best potato salad:
- Slightly undercook the potatoes—they hold their shape better when mixed.
- Add a splash of pickle juice for extra tang if you like.
- For a creamy-yet-light version, substitute half the mayo with Greek yogurt.
If you want, I can also give a southern-style Mom’s potato salad version with bacon, mustard, and a little sweet pickle crunch that tastes extra nostalgic. It’s a game-changer.
Do you want that version?
