This potato salad is inspired by my mom and is absolutely delicious! This is a must to add to your next family gathering menu!
I’m back! I feel like I have risen from the ashes of the fiery flames that were the month of March. I had influenza at the beginning of March and it was like no other cold/flu that I have ever had. I couldn’t get out of bed for longer than an hour or so without feeling like I had just ran a marathon…
Oh, and the end of March… I got married! It feels like I have been planning this wedding for at least four years (actually only 1.5 years) and now it is over! It was an amazing day (minus the rain! Ugh…the rain!) and we were so lucky to have all of our friends and family there. I promise to share pictures once we get them back from the photographer. I feel like this wasn’t enough talking about one of the biggest days of my life but it was perfect and I wouldn’t go back and change a thing. Maybe I will share more stories once I have some pictures to illustrate them.
Back to blogging! This recipe is one of my absolute favorite things to make. My mom makes this potato salad at least once a summer and she sort-of credits the recipe to her old college roommate. Wait, sort-of? Well when my mom asked her roommate for the recipe she simply gave her a list of ingredients. So in order to share this recipe, I had to figure out exactly how much of what goes in this salad of goodness.
On a side-note, the more I think about it, most of the recipes that I learned how to cook from my mom are all basically ingredient lists in my head. You taste test, add more ingredients, taste test again, add another pinch of this and taste test until the taste is just right. I promise not to give you a recipe that is simply an ingredient list but I do encourage you to taste your food as you make it and don’t be afraid to add more or less of something to make it more to your liking! ß This is one of the reasons why I prefer cooking over baking because cooking doesn’t have to be exact and is easy to experiment with recipes.
I am not a mustard-loving person so this potato salad is perfect because it uses a small amount of mustard and the flavor doesn’t have a mustard finish at all. I also don’t enjoy raw onion (unless it is in my guac or pic de gallo, in which case bring it on!), so there will be no onion making an appearance in this recipe!
I usually make this recipe during the summer season but this is also a great way to use up all of those hard boiled eggs that you just dyed for Easter and makes a great salad to take to your family celebration this weekend!
Also, I have discovered one of those kitchen gadgets that you didn’t know that you needed it until you tried it –> the egg slicer (affiliate link)! It literally took me not even 3 minutes to slice all 8 hard-boiled eggs! With a knife the yolk would have gotten mushed on the blade and just turned into an egg catastrophe… I greatly value kitchen space so I don’t like having a ton of kitchen gadgets around but this one is seriously a must! (can also be used to slice avocados, mushrooms, strawberries, fresh mozzarella, and seriously I could go on forever here!)
|Mom's Potato Salad|| |
- 3 lbs red potatoes
- 6-8 count eggs
- 1 cup Miracle Whip Mayo
- ½ tbsp mustard
- ¼ tsp salt
- 1 tbsp dill weed (dried)
- 2 tsp Beau Monde Seasoning
- ½ tsp parika
- ¼ tsp sugar
- Peel the potatoes and chop into one-inch chunks. Cook in pot with 1-2 inches of water. Bring to a boil and then reduce the heat. Place the lid on the pot and simmer for 20 minutes or until the potatoes can be pierced easily with a fork. Be careful that your pot doesn't boil over.
- Drain the potatoes and place in the fridge 2 hours or until cool.
- Place 6-8 eggs in an empty pot and fill with water, just until the eggs are covered. Place lid on the pot and bring to a boil. Once the water has come to a boil, remove the pot from the heat and allow to sit (with lid on) for 11-15 minutes (shorter time period will make a softer yolk while a longer period makes a harder yolk). Immediately place cooked eggs into an ice water bath for 15 minutes or until cooled.
- Chop eggs into small ½ inch pieces. I recommend using this egg slicer!
- Add cooled potatoes, chopped eggs, and the rest of the ingredients to a large bowl.
- Use a wide spatula to mix the ingredients together, being careful not to smash the potatoes.
**Add more sugar or Miracle Whip Mayo to the salad if you prefer a sweeter salad or add more Beau Monde Seasoning and dried Dill Weed if your prefer a more savory flavor.