Mom's Classic Potato Salad
Prep time
Cook time
Total time
Mom's classic potato salad is perfect for summer BBQ's! It's creamy, tangy and absolutely delicious!
Yield: 8-10 servings
  • 6 medium size Yukons or 3 large Russet potatoes (about 3 lbs. total), cut into large chunks
  • 3 tbsp. red or white vinegar
  • 2 celery stalks, diced
  • ¼ yellow onion, finely diced
  • 4-5 hard boiled eggs, peeled and chopped
  • ¼ c. sweet pickles, finely diced (optional)
  • 1-1½ c. mayonnaise (depending on how creamy you like it)
  • 1 tsp. bon appetit seasoning
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • ¼ tsp. paprika
  1. Bring a large pot of water to a boil. Place the potatoes in the pot and cover. Simmer for 15-20 minutes or until the potatoes are fork-tender. Drain and rinse under cold water until the potatoes are cool. Cut the potatoes into ½" chunks, peeling the skin off as you go (although if you like, you can keep the skin on).
  2. Place the potatoes in a large bowl. Pour in the vinegar, then add in the celery, onion, boiled egg, pickles (if desired), mayo, and seasonings. Using a spatula, stir the mixture until evenly coated. Cover and place in the refrigerator to chill, for about 1 hour.
-This salad lasts in the refrigerator for up to 3 days

Recipe source: slightly adapted from a family recipe
Recipe by Life Made Simple at