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

Mom’s Potato Salad

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x


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



  • 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


  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