Mom's Potato Salad Recipe

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?

Mom's Potato Salad

My mom's recipe for potato salad with hard-boiled eggs and sweet pickle relish and seasoned with Old Bay.

Serves: Approximately 6 servings

Ingredients

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

Instructions

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.