About
No one can beat mom’s recipe! Mom’s Potato Salad recipe comes from the southern tradition of this potluck favorite; not only is it classically creamy and hearty with fluffy potato bites, but it also has a southern-style tang from the mustard mixed in. Both light and filling, sour and sweet, Mom’s Potato Salad is a refreshing accompaniment to any meal in any season! Trust us, Mom’s Potato Salad will put all of your other potato salad recipes to shame.
Ingredients
- 3 pounds russet potatoes, washed
- 4 large eggs
- 1/2 white onion diced
- 1 cup mayonnaise
- 1/4 cup mustard
- 2 teaspoons apple cider vinegar
- 2 teaspoons sugar
- 1/4 cup sweet pickle relish
- 1 teaspoon kosher salt, more to taste
- 1/2 teaspoon ground pepper, more to taste
- 1 teaspoon sweet paprika
Directions
Step 1 -Place the eggs and potatoes in a large pot on the stove-top with enough cold water to cover. Add a tablespoon of salt to the water and turn the heat on high.
Step 2 -As the water starts to boil, turn down the heat to simmer.
Step 3 -Simmer for about 5 minutes then carefully remove the eggs with a slotted spoon and place in a bowl with ice and water to cool.
Step 4 -After 5 minutes in the ice water, peel and chop the eggs into bite-size pieces.
Step 5 -Continue to simmer the potatoes until fork tender, about 10-15 minutes.
Step 6 -Drain the pot and let the potatoes cool.
Step 7 -Peel the potatoes with a fork then cut them into bite-size pieces.
Step 8 -In a large bowl combine the potatoes, onion, and hard-boiled eggs.
Step 9 -In a small bowl, combine the mayonnaise, mustard, vinegar, sugar, pickle relish, salt, and pepper until smooth.
Step 10 -Add the mayo mixture to the potato mixture, stirring and folding until everything is evenly coated.
Step 11 -Cover the potato salad and cool in the fridge for 30 minutes.
Step 12 -Top the potato salad with the paprika.
Step 13 -Serve.
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