Mom’s Potato Salad with a Twist

My mom is a great cook, and one of her best dishes is potato salad–it’s always a huge hit with everyone who tries it. I’ve never made it before, so I decided to try making it, but I added just a few things to make it my own. My stepfather-in-law, Bud, uses big chunks of black olives in his version, and I liked the flavor and color they added. This Mom’s potato salad with a twist recipe was delicious and paired well with the barbecue ribs and big loaded garden salad.  Don’t worry, Mom, your version is still my favorite.

Mom’s Potato Salad with a Twist

Ingredients:

• 5 russet potatoes, peeled & cut into bite-size chunks
• 1 tbsp of white wine vinegar
• ½ – ¾ cup of good mayonnaise
• ¼ cup dill pickle juice
• 1 tbsp fresh parsley, chopped
• 1 tsp dried dill
• 1 tsp celery salt, crushed
• 1 tsp dried mustard
• Sea salt and freshly cracked black pepper, to taste
• 5 hard-boiled eggs, diced
• ¼ yellow onion, diced finely
• 2-3 dill pickles, chopped, to taste
• ½ cup of sliced black olives, drained
• Paprika (sprinkled on top for garnish)

How to Make Mom’s Potato Salad with a Twist:

Cook the potatoes by placing them in a large saucepan of well-salted water. Bring to a boil over medium-high heat, reduce the heat to medium, and simmer the potatoes for 8-10 minutes, or until fork-tender. Side Note: Don’t overcook the potatoes, or your potato salad will be mushy.

Season the potatoes by draining them well, then gently dump them into a large bowl. Immediately drizzle the vinegar over the hot potatoes and gently toss them with a rubber spatula to coat them evenly. Set aside to cool completely, about 20-30 minutes. Side Note: Don’t skip this step! The vinegar helps flavor the potatoes. 

Make the dressing by combining the mayonnaise, pickle juice, parsley, celery salt, dried mustard, sea salt, and freshly cracked black pepper, to taste, in a large bowl and mix thoroughly. Taste and re-season if needed.

Make the salad by adding the onion, dill pickles, and black olives to the cool potatoes. Top with the salad dressing and gently mix until evenly combined. Taste and re-season if needed.

Sprinkle the top with paprika, and place the potato salad in the refrigerator to allow flavors time to mingle for at least an hour before serving. Enjoy.

Mom's Potato Salad with a Twist

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Allow flavors time to mingle:: 1 hour hour

Total Time: 1 hour hour 25 minutes minutes

Course: Salad, Sides

Cuisine: American

Servings: 8

Author: Pam - For the Love of Cooking

Equipment

• Large saucepan

Ingredients

• 5 russet potatoes peeled & cut into bite-size chunks
• 1 tbsp of white wine vinegar
• ½ - ¾ cup of good mayonnaise to taste
• ¼ cup dill pickle juice
• 1 tbsp fresh parsley chopped
• 1 tsp celery salt
• 1 tsp dried mustard
• Sea salt and freshly cracked black pepper to taste
• 5 hard-boiled eggs diced
• ¼ yellow onion diced finely
• 2-3 dill pickles chopped, to taste
• ½ cup of sliced black olives drained
• Paprika sprinkled on top for garnish

Instructions

• Cook the potatoes by placing them in a large saucepan of well-salted water. Bring to a boil over medium-high heat, reduce the heat to medium, and simmer the potatoes for 8-10 minutes, or until fork-tender. Side Note: Don’t overcook the potatoes, or your potato salad will be mushy.
• Season the potatoes by draining them well, then gently dump them into a large bowl. Immediately drizzle the vinegar over the hot potatoes and gently toss them with a rubber spatula to coat them evenly. Set aside to cool completely, about 20-30 minutes. Side Note: Don’t skip this step! The vinegar helps flavor the potatoes.
• Make the dressing by combining the mayonnaise, pickle juice, parsley, celery salt, dried mustard, sea salt, and freshly cracked black pepper to taste in a large bowl and mix thoroughly. Taste and re-season if needed.
• Make the salad by adding the onion, dill pickles, and black olives to the cool potatoes. Top with the salad dressing and gently mix until evenly combined. Taste and re-season if needed.
• Sprinkle the top with paprika, and place the potato salad in the refrigerator to allow flavors time to mingle for at least an hour before serving. Enjoy.

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