Mom’S Potato Salad Recipe

Name: Mom’S Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 whole Russet Potatoes; 1/3 whole Yellow Onion, Chopped; 3 whole Radishes, Chopped; 1 whole Green Pepper, Stem And Seeds Removed, Then Chopped; 2 whole Carrots (optional), Peeled And Chopped; 3 teaspoons Lawry's Seasoned Salt; 1/2 teaspoons Black Pepper; 1/2 teaspoons Celery Seed; 1/2 cups Miracle Whip; 3 drops Yellow Mustard; 2 whole Hard Boiled Eggs (optional)

Servings: persons

5 whole Russet Potatoes
1/3 whole Yellow Onion, Chopped
3 whole Radishes, Chopped
1 whole Green Pepper, Stem And Seeds Removed, Then Chopped
2 whole Carrots (optional), Peeled And Chopped
3 teaspoons Lawry's Seasoned Salt
1/2 teaspoons Black Pepper
1/2 teaspoons Celery Seed
1/2 cups Miracle Whip
3 drops Yellow Mustard
2 whole Hard Boiled Eggs (optional)

1
1. Boil potatoes (for about 20-30 minutes, until fork tender).
2
2. Remove potatoes from the pot and put them into a colander in the sink. Run cold water over the potatoes and peel them.
3
3. Cut up potatoes and put them into a large bowl. Combine with yellow onion, radishes, green pepper and carrots (optional).
4
4. Season liberally with Lawry's seasoned salt, black pepper and celery seed. Let the mixture sit until very cool. If need be, place in the refrigerator.
5
5. Once completely cool, combine with Miracle Whip and yellow mustard. Then top with sliced hard boiled eggs (optional).
6
Taste! You might need more Miracle Whip or more seasoning.
7
Optional:
8
A nice addition to the potato salad are the hard-boiled eggs. For the perfect hard-boiled egg: place eggs in a small saucepan and fill about 3/4 full. Bring water to a roaring boil, wait about 30 seconds, turn off the burner and set your timer for 20 minutes. Perfect every time! Slice up and place on top of the potato salad!

249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 11 ingredients. The key ingredients include: 5 whole Russet Potatoes, 1/3 whole Yellow Onion, Chopped, 3 whole Radishes, Chopped, 1 whole Green Pepper, Stem And Seeds Removed, Then Chopped, and more.

Yes, Mom’S 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.

That's it — enjoy your meal!

Mom’S Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions