Mom's Potato Salad

Prep Time
Cook Time
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"Mom, Grandma, My Aunt and both my sisters had this as the recipe they went to when they made Potato Salad. It is also the recipe my mom sold when we had a store and people would come in for only the Potato Salad. The addition of vinegar so you can use less mayonnise is my invention. Having more hard boiled eggs makes this salad extra special Tastes best with as much egg as potatoes.Great to eat when the weather is too hot to eat much. Cook time is a guess I have never timed it. as I don't make everything at once. I think it tastes better as sets"

Original recipe yields 12 servings


  • Serving Size: 1 (148.7 g)
  • Calories 142.7
  • Total Fat - 5.5 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 107.9 mg
  • Sodium - 370.9 mg
  • Total Carbohydrate - 18.4 g
  • Dietary Fiber - 2.3 g
  • Sugars - 2.3 g
  • Protein - 5.2 g
  • Calcium - 28.7 mg
  • Iron - 1 mg
  • Vitamin C - 8.6 mg
  • Thiamin - 0.1 mg

Step 1

Put all ingredients except dressing in bowl.

Step 2

Mix dressing ingredients mix into salad.

Tips & Variations

No special items needed.



I made this recipe as written, except for I used dill pickle juice instead of the optional cider vinegar. Great flavours, which made for one perfect potato salad. I topped the salad with some snipped chives and served it with chops from the b.b.q. Everyone loved it, and the little that was left was gobbled up next day. Grandma and Mom certainly have a winner with this recipe!

review by:
(17 Oct 2015)


This is a tasty potato salad I will be making quite often. The flavour is even better the next day. Made for the Alphabet Soup Recipe Tag Game.

review by:
(5 Jul 2012)