Recipe by Susie
"My mother's potato salad -- chunky and flavorful -- a favorite at our family gatherings. Best if made the day before. Season with salt carefully because the olives will be salty."
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whole russet potatoes
1 1/2 cups
mayonnaise (such as Hellman's®)
prepared yellow mustard (such as French's®)
sweet gherkins, chopped
pimento-stuffed green olives, sliced
salt to taste
green bell pepper, sliced
But then it wouldn't be Mother's Potato Salad! It would become Dr. Greg's Potato Salad. Now, I'd rather have Mother's....but that's just me!
This potato salad is an excellent base but it doesn't get the 5th star because small changes improve it significantly. Mind you, it's a fantastic keeper recipe! I cut down on the gherkins because they give too much vinegar taste. Try some small capers, and/or substitute some black, sliced, pitted olives for some of the green ones; and/or some grilled, peeled red or yellow pepper; thinly slice a tropea red onion, soak it in white wine vinegar, rinse it and substitute for the small onion; and substitute that cheap yellow mustard with some serious, mild dijon.... it gets that 5th star!!
With a few changes this has become my "Go-To" recipe for potato salad. I don't put the olives in because we don't care for them. I do put a few extra eggs in, add extra mustard and I use relish instead of the pickles. I usually end up making this every weekend during the summer for parties. Thanks for such a simple and delicious recipe!!
Loved it! I reserved half as is and the other half with half of a granny apple (diced) for my boyfriend who loves apples in his potato salad. Both were delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Mother's Potato Salad
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 271
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