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Mama's Potato Salad Recipe
Mama's Potato Salad Recipe photo by Taste of Home

Mama's Potato Salad Recipe

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4.5 18
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This old-fashioned potato salad recipe doesn't have many ingredients, so it isn't as colorful as many that you find nowadays. But Mama made it the way her mother did, and that's the way I still make it today. Try it and see if it isn't one of the best-tasting potato salads you have ever eaten! —Sandra Anderson, New York, New York
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings


  • 3 to 3-1/2 pounds potatoes (about 10 medium)
  • 6 hard-cooked eggs
  • 1 medium onion, finely chopped
  • 1/2 cup mayonnaise
  • 1/2 cup evaporated milk
  • 3 tablespoons white vinegar
  • 2 tablespoons prepared mustard
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Additional hard-cooked eggs, sliced
  • Paprika

Nutritional Facts

1 serving (1 cup) equals 231 calories, 11 g fat (2 g saturated fat), 113 mg cholesterol, 323 mg sodium, 27 g carbohydrate, 2 g fiber, 6 g protein.


  1. In a large kettle, cook potatoes in boiling salted water until tender. Drain and cool. Peel potatoes; cut into chunks. Separate egg yolks from whites. Set yolks aside. Chop whites and add to potatoes with onion.
  2. In a small bowl, mash yolks. Stir in mayonnaise, milk, vinegar, mustard, sugar, salt and pepper. Pour over potatoes; toss well. Adjust seasonings if necessary. Spoon into a serving bowl. Garnish with egg slices and paprika. Chill until serving. Yield: 12 servings.
Originally published as Mama's Potato Salad in Reminisce July/August 1992, p33

Nutritional Facts

1 serving (1 cup) equals 231 calories, 11 g fat (2 g saturated fat), 113 mg cholesterol, 323 mg sodium, 27 g carbohydrate, 2 g fiber, 6 g protein.

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Reviewed Jan. 3, 2015

"I wasn't crazy about the consistency. The flavor was good but I made this early afternoon, and when it was time to eat it, the mayo sauce had turned a LOT thinner than it was when I first made it. I was embarrassed; even though it wasn't tasting bad, the thin sauce was not how I had expected it to be. I will not make it again."

Reviewed Aug. 9, 2014

"Very yummy salad! I did think the sauce needed more salt, and I added some dill. And letting it sit really helped the flavours blend - this technique of adding mashed egg yolks to the dressing is really good and different."

Reviewed Jun. 23, 2014

"This potato salad was absolutely delicious; I will definitely make it again. Follow the recipe, and you will have a wonderful side dish. Only one thing I would do differently: let the salad sit and cool overnight, to infuse the potatoes with flavor as well as absorb the extra juice."

Reviewed May. 18, 2014

"This is a great classic potato salad recipe. Even better the second day. I left out the evaporated milk because I didn't have any and added a tbs of sweet relish."

Reviewed Jul. 20, 2013

"My husband and I loved it. I left out the evaporated milk because we didn't have any, and used red potatoes. Yum yum yum."

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