Mom's Potato Salad

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"My mom makes this recipe and we eat it and it's really good I mix the mayonnaise dressing for her"

Original recipe yields 8 servings


  • Serving Size: 1 (256.2 g)
  • Calories 254.5
  • Total Fat - 10.6 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 165.2 mg
  • Sodium - 387.6 mg
  • Total Carbohydrate - 32.6 g
  • Dietary Fiber - 4 g
  • Sugars - 5.4 g
  • Protein - 8.5 g
  • Calcium - 79.4 mg
  • Iron - 2 mg
  • Vitamin C - 14.3 mg
  • Thiamin - 0.1 mg

Step 1

In a bowl you mix 1 cup mayonnaise with yellow mustard and pickle juice, and dry mustard, and celery seed. You then mix in potatoes, eggs, celery, onion, diced pickle and chopped pimento, combine all, then last thing is you add salt and pepper to taste.

Step 2

You place the salad in fridge until you eat it.

Tips & Variations

No special items needed.



I subbed half the mayo with non fat sour cream (for our tastes) and it went well. I thought I was going to be bowled over with pickleness (in a good way), but it was actually quite subtle. I ended up adding about triple the pickle juice, so I could bring the flavor out more. I would also suggest starting with half the celery seed, not sure if mine was just too darn fresh, but it had quite a punch.

review by:
(9 Oct 2015)


Delicious potato salad, I scaled back for 2 serves and thought they were extremely generous and was not expecting to get through it all but once we started we couldn't stop, the only change I made was to omit the pimento as I didn't have any. Thank you Under15Cook, made for Alphabet Soup tag game.

review by:
(19 Aug 2015)


This was a great potato salad, though I did add a tad bit more mustard. We loved the dill pickles in it. I used one of those old fashioned big ones from the deli counter. Yummy with our ribs!

review by:
(6 Sep 2013)