Description
This classic Mom’s Potato Salad recipe is a creamy, tangy, and comforting side dish featuring tender red potatoes, crunchy celery, dill pickles, red onion, and hard-boiled eggs mixed in a savory mayonnaise and mustard dressing. Perfect for picnics, BBQs, or holiday gatherings, this traditional potato salad is easy to prepare and serves 12.
Ingredients
Potatoes and Vegetables
- 3 pounds red potatoes, cubed (about 10 cups)
- 3 celery ribs, diced
- 1 cup diced dill pickles
- 1/2 cup diced red onion
Eggs
- 3 large hard-boiled eggs, peeled and diced
Dressing
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- Salt and pepper, to taste
Instructions
- Boil the Potatoes: Place the cubed red potatoes in a large pot and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook until the potatoes are soft and tender, which usually takes about 15-20 minutes. Test doneness by piercing the potatoes with a fork or knife; it should slide in easily without resistance.
- Drain and Cool Potatoes: Drain the cooked potatoes in a colander and rinse them under cold water. Then cover the potatoes with cold water and let them sit until mostly cooled, about 5-10 minutes. Drain thoroughly to remove excess water, ensuring the salad isn’t watery.
- Mix the Salad: In a large mixing bowl, combine the cooled potatoes, diced celery, diced dill pickles, diced red onion, and diced hard-boiled eggs. Stir these ingredients gently but thoroughly to distribute everything evenly.
- Add Dressing and Season: Add the mayonnaise and yellow mustard to the bowl with the potato mixture. Stir until all ingredients are well coated with the creamy dressing. Season with salt and pepper to taste, adjusting according to your preference.
- Chill and Serve: Cover the potato salad and refrigerate it for at least 1 hour before serving to allow the flavors to meld together. Serve chilled for the best taste and texture.
Notes
- Use red potatoes for their firm texture that holds up well during cooking and mixing.
- Letting the potatoes cool completely prevents the mayonnaise from melting and keeps the salad creamy.
- Can be made a day ahead for enhanced flavor.
- Add chopped fresh herbs like parsley or dill for extra freshness if desired.
- Adjust the amount of mustard and mayonnaise to suit your taste preference.
