Mama's Potato Salad Recipe

4.5 48 53
Mama's Potato Salad Recipe
Mama's Potato Salad Recipe photo by Taste of Home
Publisher Photo

Mama's Potato Salad Recipe

Read Reviews
4.5 48 53
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 to 3-1/2 pounds potatoes (about 10 medium)
  • 6 hard-boiled large 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-boiled large eggs, sliced
  • Paprika

Directions

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.

Test Kitchen Tips
  • To prevent potatoes from mushing out and losing their shape, add a small amount of vinegar to their cooking water: 1/2 teaspoon is plenty.
  • For salads, we find that firm and flavorful Yukon Golds, new potatoes and redskin potatoes yield great results. Starchier russet potatoes can work, but they tend to fall apart.
  • The beautiful thing about this type of salad is that it's very easy to customize. Start with half the amounts of ingredients such as sugar, mustard and vinegar, then adjust levels to your personal taste.
  • Originally published as Mama's Potato Salad in Reminisce July/August 1992, p33

    Nutritional Facts

    1 cup: 231 calories, 11g fat (2g saturated fat), 113mg cholesterol, 323mg sodium, 27g carbohydrate (8g sugars, 2g fiber), 6g protein.

    • 3 to 3-1/2 pounds potatoes (about 10 medium)
    • 6 hard-boiled large 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-boiled large eggs, sliced
    • Paprika
    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.

    Test Kitchen Tips
  • To prevent potatoes from mushing out and losing their shape, add a small amount of vinegar to their cooking water: 1/2 teaspoon is plenty.
  • For salads, we find that firm and flavorful Yukon Golds, new potatoes and redskin potatoes yield great results. Starchier russet potatoes can work, but they tend to fall apart.
  • The beautiful thing about this type of salad is that it's very easy to customize. Start with half the amounts of ingredients such as sugar, mustard and vinegar, then adjust levels to your personal taste.
  • Originally published as Mama's Potato Salad in Reminisce July/August 1992, p33

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    Reviews forMama's Potato Salad

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    MY REVIEW
    jolojewski User ID: 7354289 277635
    Reviewed Nov. 12, 2017

    "This is exactly how my family makes it also!! Best ever!!"

    MY REVIEW
    justkathere User ID: 8870035 267603
    Reviewed Jun. 3, 2017

    "Very close to my potato salad - but have never used milk nor sugar in mine. I do use 1/4 cup Apple Cider Vinegar that is poured over the hot, peeled and slashed potatoes and then put into the fridge to marinate over night. Then I add the rest of the ingredients. I only use 1/2 teaspoon of mustard though or it takes over the salad. Oh - I dice my onion and it's a red one. My hard-boiled eggs are sliced and then stirred into the salad with some placed on top for presentation."

    MY REVIEW
    PamalaSusan User ID: 7561948 267428
    Reviewed May. 29, 2017

    "I made half the recipe and it did not taste good. The mustard over took the taste of everything in salad."

    MY REVIEW
    Babsy_Boop User ID: 6209926 267390
    Reviewed May. 27, 2017

    "Made this for the first time today with company coming over. Everyone loved it!"

    MY REVIEW
    Psalm127-3 User ID: 7749892 267379
    Reviewed May. 27, 2017

    "this looks like something our family will LOVE. it's getting made for tomorrow's picnic :)

    unfortunately husband said "stick to your own recipe this one has no flavor"
    he was right, it got dumped"

    MY REVIEW
    gmachelle User ID: 8944722 265417
    Reviewed May. 1, 2017

    "This was good. I subbed onion powder for the chopped onion so it wouldn't overpower and added a bit of sweet relish and celery seed. Thumbs up!"

    MY REVIEW
    Laurie73 User ID: 7632634 250305
    Reviewed Jul. 11, 2016

    "I feel like if I would have omitted the milk, sugar and vinegar it would've been sooo much better. It was extremely runny even after refrigerated."

    MY REVIEW
    C1PNR User ID: 87128 250120
    Reviewed Jul. 5, 2016

    "We Really Love this version. Reminds me a lot of the potato salad I had growing up in Oklahoma."

    MY REVIEW
    sscovey User ID: 8108644 249095
    Reviewed Jun. 5, 2016

    "Too sweet! But I like this recipe and will make it again. Next time I will reduce the sugar to 2 tablespoons.. I will also add some things to give it a little color. Probably a couple sliced green onions and a can of sliced olives. Good salad and less work than my old way of making potatoes salad."

    MY REVIEW
    KristineChayes User ID: 1441542 248862
    Reviewed May. 31, 2016

    "Excellent Penn-Dutch style potato salad. I made 1-1/2 times the dressing for 14 potatoes, but kept the sugar at 1/4 cup. A definite keeper!"

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