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My Mother's Potato Salad

User Rating 5 Star Rating (5 Reviews)



My Mother's Potato Salad

Linda Larsen
This is my mother's recipe, and it is the best potato salad recipe ever. It is the standard against which I compare all potato salads! I usually roast potatoes for salad, but for this recipe they are really better boiled. The dressing is velvety and creamy, perfectly seasoned. My mother makes extra dressing and brings it along to the picnic, adding it to the salad if it seems dry, since the potatoes will absorb dressing as they stand. And make sure to visit Top 10 Best Potato Salad Recipes to keep the salads going all summer long!

Prep Time: 35 minutes

Cook Time: 20 minutes

Total Time: 55 minutes

Yield: 10-12 servings


  • 5 pounds red potatoes
  • 1 cup mayonnaise
  • 1/2 cup Miracle Whip salad dressing (do NOT substitute)
  • 1/3 cup milk
  • 2 Tbsp. yellow mustard
  • Salt and pepper to taste
  • 1 bunch green onions, sliced
  • 1 bunch radishes, cleaned and sliced
  • 6 hard cooked eggs, sliced


Boil the potatoes until tender. about 20-30 minutes. You may need to take the smaller potatoes out at the 20 minute point; larger potatoes may take up to 30 minutes. They're tender when you can easily stick a fork into the potato. Place on wire rack.

Meanwhile, in a large bowl blend mayonnaise, Miracle Whip, milk and mustard until smooth. This dressing should be fairly thin, so don't skimp on the milk! Add salt and pepper to taste.

When cool enough to handle, peel the potatoes. Cut the warm potatoes into cubes and add to the dressing, folding carefully as you add them. Add green onions and radishes and blend well. The hard-cooked eggs are layered on top for a pretty presentation. Chill well to let flavors blend.

User Reviews

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 5 out of 5
My Mother's Potato Salad, Guest Kimberley

Yummy! Yummy! Yummy! I needed a potato salad to bring to a friend's house and could not remember my mom's recipe. (She passed 5 years ago). I googled the ingredients I could remember and came to this recipe. Additionally, I added 2 chopped celery sticks, 3 chopped kosher dill pickles, 1/2 red onion chopped fine, and switched one Tbsp of yellow mustard for dijon. I also lightly sprinkled paprika on top for a little color. I put 2 green onions standing in the center crisscross for decoration. Best potato salad I ever had. Sorry mom;)

30 out of 36 people found this helpful.

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