like to play around with recipes a lot and change things up. But there are some things you just can’t change to make better! One of those things being the recipe I got from my mama when I moved from home for her potato salad: Mom’s Potato Salad.
Update 11/13/15: New photographs – same recipe!
I grew up on this potato salad! My grandma and aunts made the same recipe, too and I’ve eaten it at every family reunion and holiday dinner since I can remember. My mom made one change to the recipe — she uses Old Bay Seasoning instead of paprika, which gives it something a little different which takes it over the top!
I still have the cookbook she gave me when I was 19 years old. It has very specific directions in it – like “put the lid on the pot” (LOL!).
I can eat this potato salad as a meal, it’s that good. I personally think it’s better made ahead of time and served the next day — which is always helpful, especially when planning holiday meals!
Here’s the original photo I took of this potato salad back in April 2012 — At that point I just started trying to really improve my food photography. Not bad, but I’m still learning every day.
Do you have a favorite family recipe?
- 2-1/2 pounds Russet potatoes, peeled and sliced into 2-inch chunks
- 1 teaspoon salt (for boiling potatoes)
- 3 eggs, hard-boiled, peeled and chopped
- ½ cup chopped yellow onions
- ½ cup chopped celery
- 2 heaping tablespoons sweet salad pickle cubes
- 2 tablespoons spicy mustard
- ¾ cup mayonnaise
- ½ tablespoon Old Bay Seasoning
- Salt and pepper, to taste
- Optional: Chopped fresh chives, for garnish
- Place potatoes in a large saucepan, cover with water and bring to a boil. Add 1 teaspoon of salt and reduce heat to low. Cover and simmer for approximately 15 minutes, or until potatoes are just tender.
- Drain potatoes in a colander and transfer to a large bowl.
- Add celery and onions first and stir to combine. Add sweet salad pickle cubes, spicy mustard, mayonnaise, Old Bay, salt and pepper. Stir to combine. Garnish with chives, if desired.