Every summer my mom would make a big bowl of her classic potato salad. We’d eat it with grilled burgers or hot dogs and it was always gone within days. This summer I decided it was my turn to make it, and I have to say, it disappeared just as quickly as it did back then!
The only problem with a lot of her savory recipes is that they don’t have exact amounts, which is fine if you’re making it with her, but kind of scary when you’re doing it on your own… or posting it to a blog 🙂 So I used visual clues and probably added more of some ingredients and less of others. I guess that’s the beauty of cooking vs. baking- you can do what you want!
Like adding a generous amount of paprika, because as of last year I’m obsessed. It makes just about everything taste better! And some bon appetit seasoning just for kicks, because I love finding new uses for it. Anyway, this potato salad is really easy to make and tastes great with just about anything: BBQ chicken, ribs, pulled pork, sloppy joes, burgers or hot dogs. I was shocked that my husband loved it so much… I mean, I know he loves potatoes, celery and egg, but he really loved it! It made me so happy, because I really love it too.
Whether you’re looking for a side dish to bring to a BBQ or just want to whip up a flavorful side for dinner, this classic potato salad is the way to go! It’s a crowd pleaser!
Mom's Classic Potato Salad Recipe
- 6 medium size Yukons or 3 large Russet potatoes (about 3 lbs. total) - cut into large chunks
- 3 Tbsp red or white vinegar
- 2 stalks celery - diced
- 1/4 yellow onion - finely diced
- 4-5 hard boiled eggs - peeled and chopped
- 1/4 cup sweet pickles - finely diced (optional)
- 1 -1 1/2 cup mayonnaise - (depending on how cream you like it)
- 1 tsp bon appetit seasoning
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp paprika
- 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).
- 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.
Recipe source: slightly adapted from a family recipe
Excellent. Delicious result.
I added 2 tablespoons of sour cream and 1 tablespoon of creamy ranch dressing to the mayo. Also, I put in 4 hard boiled eggs and I used the 3 of the hard boiled yolks that I mashed up with 1 heaping teaspoon of yellow mustard and mixed it with the mayo, sour cream and ranch dressing.