Potato Salad that is just like mom used to make. Super creamy, tangy, easy to make and the perfect addition to any summer meal!


5 pounds Idaho potatoes, peel and cubed

1/2 medium onion, chopped fine

5 hard-boiled eggs, chopped

1/4 cup sweet pickle cubes or relish

1/2 cup dill pickle cubes or relish

1 stalk(s) celery, diced, optional

salt and pepper to taste

1.5-2 cups Hellman’s mayonnaise

1.5-2 Tablespoons mustard

paprika, for garnish, optional

1 hard-boiled egg, sliced, for garnish, optional




Slice the peeled potatoes into thin cuts.

In a 5-quart pot with water, add the potato slices. Make sure to submerge the potatoes.

Place it on the stove and turn the heat to medium. Cook the potatoes for about 8 minutes.

Drain the potatoes and allow them to cool.

Meanwhile, in a mixing bowl, add the eggs and onion. Stir until well combined.

In another mixing bowl, add the celery, pickles, mustard, mayonnaise, salt, and pepper. Stir until well mixed.

Mix the potatoes with the eggs and onion. Toss until well combined.

Add the mayonnaise mixture and stir until well blended.

Add the sliced hard-boiled eggs on top and sprinkle paprika as well.


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