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My Mom's Good Old Potato Salad

My Mom's Good Old Potato Salad

Andrea Parker

"I have enjoyed this recipe for years, and now so do my children. The secret to this recipe is the sweet pickles. You can also trade the mayo for salad dressing."
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2 h 25 m servings 788 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 788 kcal
  • 39%
  • Fat:
  • 50.5 g
  • 78%
  • Carbs:
  • 71.5g
  • 23%
  • Protein:
  • 14.8 g
  • 30%
  • Cholesterol:
  • 253 mg
  • 84%
  • Sodium:
  • 806 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Place the potatoes in a large pan of water and boil over medium-low heat until tender, about 12 minutes. Drain the potatoes, and place in the refrigerator to cool.
  2. Place the eggs in a saucepan of cold water over medium heat, and bring to a full boil. Turn off the heat, cover the pan, and allow the eggs to sit in the hot water for about 15 minutes. Cool the eggs thoroughly under cold running water and shell them. Chop the cooled eggs and place them in a large salad bowl.
  3. Stir the onion, sweet pickles, and mayonnaise into the eggs, and let the mixture chill in the refrigerator at least l/2 hour to blend the flavors. Mix in the chilled chopped potatoes, and refrigerate for at least 1/2 hour. Serve cold.

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Read all reviews 71
  1. 92 Ratings

Most helpful positive review

Almost identical to my mother's recipe. The only differences are using Kosher dill pickles and adding a small amount of mustard. Also, and this is very important, don't peel and chop your potato...

Most helpful critical review

This is a good basic recipe. I agree with margiekale, potato salad must have some celery and a bit of mustard. Also, my nephew, who is a professional chef, gave me another suggestion: add a bit...

Most helpful
Most positive
Least positive

Almost identical to my mother's recipe. The only differences are using Kosher dill pickles and adding a small amount of mustard. Also, and this is very important, don't peel and chop your potato...

Very good and I'm not a big fan of potatoe salad. I did add a little musturd and sprinkled paprika on top.

I would almost say: this is Dutch potato salad at its simplest, but......very tasty.

Almost the exact recipe my Grandma taught my Mom over 50 years ago and then she passed it on to me. The only changes are use approx. 1/2 jar sweet pickles and a small amount of the pickle juice ...

Almost like mine, except I use slaw dressing with my mayo, and I add chopped celery, to suit my hubby. I have to make my potato salad at every get together. Yummy good.

I hate potato salad but it is one of my husband's favorite summer foods. I was making this recipe as it is gluten free and dairy free (my kids are allergic) and got rave reviews. I ended up tr...

This recipe is just like my mom's, except she adds crumbled bacon. It's absolutely fabulous with the bacon!!

Generally, I am a colossal failure at potato salad. I just can't seem to get the flavors right. This recipe, however was a winner!! Easy and it tastes great....and I'm not even a big fan of s...

Great potato salad recipe. I added about a teaspoon of yellow mustard to half of the recipe. Yummy!

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