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Mama’s Old-Fashioned Potato Salad

There are recipes that nourish your soul as well as your body. Mama's traditional potato salad accomplishes just that. It's more than just a side dish; it's a taste of tradition, a nod to Sunday dinners, summer cookouts, and the cozy feeling of spending time with those you care about at the table.
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Course: Appetizer, Salad, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 5 lbs Idaho potatoes peeled and cubed
  • ½ medium onion finely chopped
  • 5 hard-boiled eggs chopped
  • ¼ cup sweet pickle relish or cubes
  • ½ cup dill pickle relish or cubes
  • 1 stalk celery diced (optional)
  • Salt and pepper to taste
  • 1½ to 2 cups Hellmann’s mayonnaise
  • 1½ to 2 tablespoons yellow mustard
  • Paprika for garnish (optional)
  • 1 hard-boiled egg sliced for garnish (optional)

Method
 

  1. Cook the Potatoes
  2. Place peeled and cubed potatoes in a large pot. Cover with cold water and add a generous pinch of salt.
  3. Bring to a boil over medium-high heat, then reduce heat and simmer until potatoes are fork-tender, about 10–15 minutes.
  4. Drain and let cool slightly.
  5. Mix the Base
  6. In a large mixing bowl, combine the chopped onion, chopped hard-boiled eggs, sweet and dill pickles, and celery (if using). Stir in mayonnaise and mustard, starting with the smaller amounts and adjusting to your preferred creaminess and tang.
  7. Add Potatoes
  8. Gently fold the slightly warm potatoes into the dressing mixture. Stir carefully to avoid mashing the potatoes too much. Season generously with salt and pepper to taste.
  9. Chill
  10. Cover and refrigerate the potato salad for at least 2 hours before serving to let the flavors meld. It tastes even better the next day!
  11. Garnish & Serve
  12. Before serving, garnish with sliced hard-boiled egg and a sprinkle of paprika, if desired.
  13. Enjoy!