Mom’s Potato Salad is a beloved classic that has graced summer barbecues and family gatherings for years, earning its place as a staple side dish. With a cooking time of 35 minutes and a total preparation time of 1 hour and 35 minutes, this recipe promises a delicious addition to any meal, blending hearty potatoes with savory ingredients to create a creamy, satisfying salad.
Recipe Overview:
- Name: Mom’s Potato Salad
- Cook Time: 35 minutes
- Prep Time: 1 hour
- Total Time: 1 hour and 35 minutes
- Description: This potato salad is a perfect companion to summer barbecues, featuring tender potatoes, crunchy celery, and a creamy dressing that’s sure to please.
- Recipe Category: Lunch/Snacks
- Keywords: Potato, Vegetable, Summer, Weeknight, Stove Top, < 4 Hours
Nutritional Information:
- Calories: 222.1 per serving
- Fat Content: 3.1g
- Saturated Fat Content: 1g
- Cholesterol Content: 111.6mg
- Sodium Content: 56.7mg
- Carbohydrate Content: 40.9g
- Fiber Content: 5.2g
- Sugar Content: 2.4g
- Protein Content: 8.5g
- Servings: 10
- Yield: 5 pounds
Ingredients:
- 5 potatoes
- 1 onion
- 6 eggs
- 1-2 cups mayonnaise
- 1-2 cups pickle juice (to taste)
- 2 celery stalks
- Paprika (for garnish)
Instructions:
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Prepare Ingredients: Start by separating the egg yolks from the egg whites. Boil the potatoes in unsalted water for about 15-20 minutes until they are tender but not falling apart. Drain immediately and cool them under cold water.
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Layering the Salad: In a large bowl, layer half of the potatoes, onions, and celery. Mash half of the egg whites until they resemble bread crumbs and add them to the bowl. Repeat with the egg yolks, ensuring the consistency is clay-like before adding them to the mixture.
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Adding Dressing: Spoon a cup of mayonnaise evenly over the salad. Gently fold the ingredients from the bottom of the bowl to the top to mix thoroughly without mashing the potatoes.
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Adjusting Consistency: Gradually add pickle juice to achieve a custard-like consistency, being careful not to make the salad too runny. Fold gently after each addition until the desired texture is reached.
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Final Touches: Sprinkle generously with paprika for color and cover the salad. Chill in the refrigerator until ready to serve.
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Serving: Serve chilled, optionally garnishing with fresh parsley sprigs for added freshness.
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Storage: Store covered in the refrigerator for up to a week, ensuring it is not left out for extended periods.
Tips for Success:
- Potato Prep: Ensure potatoes are cooked just right—tender but firm—to maintain texture in the salad.
- Mayonnaise and Pickle Juice: Adjust these ingredients gradually to achieve the desired creamy consistency without making the salad too tangy or runny.
- Chilling: Allowing the flavors to meld in the refrigerator enhances the taste of the salad, making it even more delicious the next day.
Review:
With an aggregated rating of 5 stars from 2 reviews, Mom’s Potato Salad is not only a personal favorite but a crowd-pleaser, praised for its creamy texture and balanced flavors.
This recipe is perfect for those looking to add a touch of homemade goodness to their summer meals, offering a comforting taste of tradition with every bite. Enjoy creating and sharing this delightful potato salad at your next gathering!
