The Blond Cook

Serving Up Cooking Simplicity

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Mom’s Potato Salad

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I 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.

Overhead view of potato salad in a blue bowl by a patterned napkin and a spoon.

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!

A cookbook opened to a page that reads 'special recipes'

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!).

Front view of potato salad in a blue bowl beside a patterned napkin.

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!

Potato salad in a blue bowl beside a patterned napkin and a spoon.

Do you have a favorite family recipe?  I hope you enjoy this potato salad as much as my family and I have over the years!

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Mom’s Potato Salad

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
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Description

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

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
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped celery
  • 2 heaping tablespoons sweet salad pickle cubes
  • 2 tablespoons spicy mustard
  • 3/4 cup mayonnaise
  • 1/2 tablespoon Old Bay Seasoning
  • Salt and pepper, to taste

Instructions

  1. 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, but not falling apart.
  2. Drain potatoes in a colander and transfer to a large bowl.
  3. Add celery and onions and gently stir to combine. Add sweet salad pickle cubes, spicy mustard, mayonnaise, Old Bay, salt and pepper. Stir to combine.
  • Category: Side Dish
  • Method: Boil
  • Cuisine: American

Keywords: potato salad

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