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

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This potato salad is the best I've ever tasted. It was a favorite when I was growing up, and now it's requested whenever we throw a family barbecue. —Sally Kramer, Aloha, Oregon
TOTAL TIME: Prep: 25 min. Cook: 15 min. + cooling
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Cook: 15 min. + cooling
MAKES: 6 servings


  • 5 medium red potatoes, cubed
  • 1/2 cup Miracle Whip
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 garlic clove, minced
  • 6 hard-boiled large eggs, chopped
  • 3 sweet pickles, finely chopped
  • 1 jar (2 ounces) diced pimientos, drained
  • 2 green onions, chopped
  • Paprika

Nutritional Facts

3/4 cup: 225 calories, 11g fat (2g saturated fat), 219mg cholesterol, 555mg sodium, 23g carbohydrate (8g sugars, 2g fiber), 8g protein.


  1. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool.
  2. In a large bowl, combine the Miracle Whip, salt, pepper and garlic. Stir in the potatoes, eggs, pickles, pimientos and onions. Sprinkle with paprika. Chill until serving. Yield: 6 servings.
Originally published as Mom's Potato Salad in Country Woman April/May 2010, p17

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