Mommas Best Potato Salad
Get ready to savor the timeless flavors of Momma’s Best Potato Salad, a classic side dish perfect for picnics, barbecues, and family gatherings. This creamy potato salad starts with tender chunks of russet potatoes, perfectly cooked and folded with diced hard-boiled eggs for a hearty texture. A tangy, slightly sweet dressing made with mayonnaise, yellow mustard, apple cider vinegar, and just the right touch of sugar wraps every bite in luscious flavor. Crunchy bits of dill pickles, celery, and red onion add irresistible texture, while a garnish of paprika and fresh parsley elevates the presentation. Easy to prepare and even better after a chill in the fridge, this iconic potato salad is a crowd-pleaser that pairs beautifully with grilled meats or sandwiches. With its balance of creaminess, zest, and crunch, Momma’s Best Potato Salad is sure to become a favorite at your table too!
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 4 large Hard-boiled eggs
- 1 cup Mayonnaise
- 2 tablespoons Yellow mustard
- 1 cup, diced Dill pickles
- 2 stalks, finely chopped Celery
- 0.5 cup, finely chopped Red onion
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon (optional, for garnish) Paprika
- 1 tablespoon, chopped (optional, for garnish) Fresh parsley
Instructions
Wash and peel the russet potatoes, then cut them into 1-inch cubes.
Place the potato cubes in a large pot and cover them with cold water. Add a pinch of salt to the water.
Bring the water to a boil over medium-high heat, then reduce the heat to medium and simmer for about 10-12 minutes, or until the potatoes are fork-tender but not falling apart.
Drain the potatoes and let them cool completely in a colander. Once cool, transfer them to a large mixing bowl.
Peel and dice the hard-boiled eggs, then add them to the bowl with the potatoes.
In a separate smaller bowl, prepare the dressing. Combine the mayonnaise, yellow mustard, apple cider vinegar, granulated sugar, salt, and black pepper. Whisk until smooth.
Gently toss the potatoes and eggs with the diced dill pickles, chopped celery, and finely chopped red onion.
Pour the dressing over the potato mixture and gently fold it all together until evenly coated, being careful not to mash the potatoes.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, garnish with a sprinkle of paprika and chopped fresh parsley, if desired.
Serve chilled and enjoy Momma's Best Potato Salad with your favorite meals.
Nutrition Facts
Calories |
3044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.0 g | 249% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 1057 mg | 352% | |
| Sodium | 4514 mg | 196% | |
| Total Carbohydrate | 281.5 g | 102% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 35.8 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 292 mg | 22% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 5674 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
