Potato Salad

Taste of Home magazine used to have a feature with a title that was something like, “Mom’s Best Meal”.  That’s what I think of when I eat potato salad.  When I would come home from college or later with my own family, fried chicken and potato salad was always my most requested dinner.

For years, I believed I couldn’t make really good potato salad.  The texture wouldn’t come out right or I didn’t get the right amount of mayo.   The problem was that my mom never had a recipe.  Potato salad was one of those things that she just made and tasted along the way rather than measure anything.  At one point, I was having a problem with mine always being more the consistency of mashed potatoes.  Mom told me to cut the potatoes into larger chunks and to make sure I wasn’t overcooking the potatoes.  Then, let the potatoes cool just a little while, before adding all the other ingredients.  When potatoes have just been boiled, they will break down and lose some of their texture.

There are a few different foods about which people have strong opinions.  Potato salad is one of those foods for me.  I have never found a restaurant, grocery store, or another person’s recipe that hold a candle to this one.  I’m so glad that I figured out some of Mom’s secrets while I still had her to show me.  This recipe takes me back to Mom’s kitchen and some very sweet memories!

Potato Salad & Beans 028Ingredients:

  • 5 pounds russet potatoes, peeled and cut into pieces.
  • 2 cups real mayonnaise, plus more if needed
  • 2 tablespoons yellow mustard, plus more if needed
  • 1/4 cup dry onion flakes
  • Salt to taste
  • 1/2-1 teaspoon  black pepper
  • 1 teaspoons celery seed
  • 2/3-3/4 cups sugar
  • 1 cup+ sweet pickles, chopped
  • 2+ tablespoons pickle juice-add  more if needed
  • 12 whole hard boiled eggs, chopped


Peel and cut each potato into medium size pieces and boil until fork tender.

Drain and allow to cool slightly.

Fold the potatoes together with all other ingredients.  You don’t want potatoes to be totally mashed, so be very gentle as you stir.

Taste to check seasonings.

Add more salt, mustard or mayo as needed.

Sprinkle paprika on top.