Moms Potato Salad

Contributed By: Terry Borden


3 pounds russet potatoes, washed
4 large eggs
1/2 white onion diced
1 cup mayonnaise
1/4 cup mustard
2 teaspoons apple cider vinegar
2 teaspoons sugar
1/4 cup sweet pickle relish
1 teaspoon kosher salt, more to taste
1/2 teaspoon ground pepper, more to taste
1 teaspoon sweet paprika


1 Place the eggs and potatoes in a large pot on the stove-top with enough cold water to cover. Add a tablespoon of salt to the water and turn the heat on high.
2 As the water starts to boil, turn down the heat to simmer.
3 Simmer for about 5 minutes then carefully remove the eggs with a slotted spoon and place in a bowl with ice and water to cool.
4 After 5 minutes in the ice water, peel and chop the eggs into bite-size pieces.
5 Continue to simmer the potatoes until fork tender, about 10-15 minutes.
6 Drain the pot and let the potatoes cool.
7 Peel the potatoes with a fork then cut them into bite-size pieces.
8 In a large bowl combine the potatoes, onion, and hard-boiled eggs.
9 In a small bowl, combine the mayonnaise, mustard, vinegar, sugar, pickle relish, salt, and pepper until smooth.
10 Add the mayo mixture to the potato mixture, stirring and folding until everything is evenly coated.
11 Cover the potato salad and cool in the fridge for 30 minutes.
12 Top the potato salad with the paprika.
13 Serve.

Helpful Hints:

Time: 1 hour
Yield: 8 servings

Return To List Of Recipe Titles