If you follow me on IG or saw my recent post on FB you’ve seen that my parents recently moved. It’s been a tough adjustment. I’ve never been in a state separate from my parents and even though I’m a grown up, it’s still a tough pill to swallow. I know. I know. Now I’ll have a great place to visit. Yeah. Well, that’s not the same as being able to go over for Sunday dinner. Or just randomly call my mom to go shopping with me. Or invite the family over for a spontaneous game night. It’s life. It’ll get easier. I had the pleasure of hosting my parents the week after they sold their house while they were in transition for the big move. It was amazing. So many great memories were made. One of my favorites was being in the kitchen with my mom. Best thing we made? Mom’s Best Potato Salad!
I love potato salad. Better yet I love my MOM’s potato salad. Get outta here with that store bought stuff. I won’t touch that with a ten foot pole (my grandmother used to always use that phrase!)! There’s just something about moms that is just, well, perfect. So I had her give me her tips and tricks so that I’ll be able to make it *hopefully* just like her. I’ve still got a little bit to work on, but I came pretty darn close! This screams summertime to me. Can’t wait BBQ’s, picnics and more potato salad!
I used my favorite method to boil the eggs, if you haven’t tried it you have got to try these Oven Baked Hard Boiled Eggs. Work like a charm every single time.
Mom's Best Potato Salad
If you're looking for a good old fashioned potato salad recipe, look no more - here is Mom's Best Potato Salad! This is THE recipe for you! It's perfect for any BBQ, picnic, or gathering for any reason. I've loved growing up with this recipe and I'm happy to share it with all of you!
- 1 5lb bag russet potatoes, washed
- 1 1/2 c. mayo
- 1/2 c. miracle whip
- 1/2 c. relish sweet or dill to preference
- 1/2 white onion finely diced
- 1 c. celery finely diced
- 8 boiled eggs diced
- 1 tbsp. pimentos
- Salt to taste
In a large stock pot, boil potatoes with skin 30-40 minutes until tender.
Remove from heat and drain water. Cool enough to be able to handle. Peel and remove skin. Cut in to 1" cubes; set aside.
In a small saucepan sauté onion & celery; cool.
Add mayo, miracle whip, relish, eggs, pimentos & onion/celery mix. Adjust mayo to desired consistency. Salt to taste. Sprinkle with just a touch of paprika (just because it looks pretty)!
Refrigerate until ready to serve.
This serves a lot of people. If you only need to serve a small family, half the recipe.
The combination of miracle whip and real mayo provides the perfect balance of a little bit of sweet and a little bit of tangy. If you don't have both, it's fine. It just tastes better with both!
You don't have to cook the onion and celery beforehand, but that's what separates my mom's best potato salad from the rest. I don't like biting in to uncooked onion or celery and I learned that's why I love her potato salad so much, because I don't have to!
If your potatoes are too warm when it's time to add the rest of your ingredients you'll want to wait. Refrigerate the potatoes until they've cooled enough to stay firm. Otherwise, if you mix everything together while the potatoes are still hot you will end up with mashed potatoes.
Adapted from My Mom
Here are some more summer BBQ recipes you will enjoy!