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Mom’s Potato Salad with a Twist

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 eats it. I have never made it before and decided to try making it–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 large potatoes, skinned, boiled until fork tender & diced into bite-size chunks
  • 5 hard-boiled eggs, diced
  • ¼ yellow onion, diced finely
  • ½ cup of sliced black olives, drained
  • 1 tbsp fresh parsley, chopped
  • ¼ cup dill pickle juice
  • 2 tsp of red wine vinegar
  • ½ – ¾ cup of good mayonnaise
  • 1 tsp celery salt
  • 1 tsp dried mustard
  • Salt and pepper, to taste
  • Paprika (sprinkled on top for garnish)

How to Make Mom’s Potato Salad with a Twist

To make this salad like my mom does, I boiled my large potatoes with the skin on. Once they are fork-tender, I let them cool, peel off the skin, and dice them into bite-sized chunks. Side Note: Feel free to peel and dice before boiling if you’d prefer.

Combine the remaining ingredients (except paprika) in a large bowl & mix thoroughly. Taste and re-season if needed.

Put into a serving bowl & sprinkle the top with paprika. Enjoy.

Mom's Potato Salad with a Twist

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Salad, Sides
Cuisine: American
Servings: 8
Author: Pam - For the Love of Cooking

Equipment

Ingredients

  • 5 large potatoes skinned, boiled until fork tender & diced into bite-size chunks
  • 5 hard-boiled eggs diced
  • ¼ yellow onion diced finely
  • ½ cup of sliced black olives drained
  • 1 tbsp fresh parsley chopped
  • ¼ cup dill pickle juice
  • 2 tsp of red wine vinegar
  • ½ - ¾ cup of good mayonnaise, to taste
  • 1 tsp celery salt
  • 1 tsp dried mustard
  • Salt and pepper to taste
  • Paprika sprinkled on top for garnish

Instructions

  • To make this salad like my mom does, I boiled my large potatoes with the skin on. Once they are fork-tender, I let them cool, peel off the skin, and dice them into bite-sized chunks. Side Note: Feel free to peel and dice before boiling if you'd prefer.
  • Combine the remaining ingredients (except paprika) in a large bowl & mix thoroughly. Taste and re-season if needed.
  • Put into a serving bowl & sprinkle the top with paprika. Enjoy.
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6 Comments

  1. Looks awesome, I hadn’t thought of boiling the potatoes whole. I just made it too for the first time not too long ago! and I love the olives!

  2. please make the wasabi olive on on the 4th and I’ll award the winner… Aunt Barb wins of course but we’ll work something out on the side Pam. Cool? Jack