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
- 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
- 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.
- 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
Reviews for Mama's Potato Salad
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review