Mom's Famous Potato Salad Recipe

Name: Mom's Famous Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs boiled russet potatoes, peeled; 3 chopped hard-boiled eggs; 1 ⅓ cups diced celery (include celery hearts and leaves); ⅔ cup chopped kosher dill pickle (Mt. Olive Zesty Garlic Dills); ½ cup rinsed pitted black olives (whole or sliced); ½ cup chopped red onion; 2 tablespoons minced fresh parsley; 34-1 cup real mayonnaise (or to personal preference); 2 tablespoons kosher pickle juice (Mt. Olive Zesty Garlic Dills); 2 tablespoons snipped fresh baby dill (optional); 1 ½ teaspoons prepared yellow mustard; freshly cracked pepper, to taste; celery salt, to taste; 1 pinch paprika, pinch of fresh ground black pepper, snipped fresh chives or 1 pinch dill or 1 pinch parsley, black olive

Servings: persons

2 lbs boiled russet potatoes, peeled
3 chopped hard-boiled eggs
1 ⅓ cups diced celery (include celery hearts and leaves)
⅔ cup chopped kosher dill pickle (Mt. Olive Zesty Garlic Dills)
½ cup rinsed pitted black olives (whole or sliced)
½ cup chopped red onion
2 tablespoons minced fresh parsley
34-1 cup real mayonnaise (or to personal preference)
2 tablespoons kosher pickle juice (Mt. Olive Zesty Garlic Dills)
2 tablespoons snipped fresh baby dill (optional)
1 ½ teaspoons prepared yellow mustard
freshly cracked pepper, to taste
celery salt, to taste
1 pinch paprika, pinch of fresh ground black pepper, snipped fresh chives or 1 pinch dill or 1 pinch parsley, black olive

1
["CUT a 1/16'' slit around the center circumference of each potato skin; FILL a pot with enough cold water to cook 2 lbs whole potatoes in; ADD whole potatoes.", "BRING cold water with 2 lbs.", "skin-on whole potatoes to a boil; REDUCE heat between medium and medium-high; ADD salt to season; COOK until tender (you may pierce potatoes to check for doneness); REMOVE cooked potatoes with a slotted spoon and place potatoes in a colander; ALLOW potatoes to cool slightly before handling.", "TWIST skins gently from potatoes using both hands to remove (skins should be easily removed now); DISCARD skins; ALLOW potatoes to cool and firm before cutting.", "DICE cooled potatoes into 3/4 - 1 inch cubes; SET aside.", "CHOP remaining SALAD ingredients to specifications; set aside (NOTE: RINSE BLACK OLIVES FIRST WITH WATER TO AVOID ""STAINING"" POTATO SALAD WITH DARK BRINE, BLOT WITH PAPER TOWEL BEFORE ADDING TO SALAD).", "WHISK all DRESSING ingredients in a large bowl until smooth and creamy (NOTE: I USUALLY ADD ONLY ENOUGH YELLOW MUSTARD TO GIVE DRESSING A LIGHT ""BUTTER YELLOW"" COLOR.", "IT'S USUALLY THE PERFECT AMOUNT).", "FOLD in SALAD ingredients until thoroughly blended; SEASON to taste as desired.", "COVER and CHILL salad 2 hours before serving.", "GARNISH with desired garnishes.", "SERVE and enjoy!"]

6100

kcal

Calories

645

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 lbs boiled russet potatoes, peeled, 3 chopped hard-boiled eggs, 1 ⅓ cups diced celery (include celery hearts and leaves), ⅔ cup chopped kosher dill pickle (Mt. Olive Zesty Garlic Dills), and more.

Yes, Mom's Famous Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mom's Famous Potato Salad

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