Mom's Potato Salad

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Everyone has their own version of potato salad that they love, and this is mine. Well, if I'm honest, I really love all potato salad, because I love potatoes in any form, but this is what I grew up eating at BBQs, family gatherings, etc. and I really love it! I made a big ole batch of this when we were up in Park City with Jeremy's family and we got to enjoy it all week. Seeing the picture makes me want to make it again! Hmm...I'll have to see what I can do about that. :) So if you're looking for a great version that is simple and full of flavor, give this a try!


Amounts can be adjusted depending on how big of a crowd you need to feed. Last time I made it, I used about 5-6 lbs. of potatoes, 1.5 dozen eggs, 1/2 of a very large onion, and I doubled the dressing. Just go by taste, and it won't let you down! You especially don't want it to be dry, so add more dressing as you need to. It's also best to make this at least a couple hours ahead of time so it has time to get cold.

Mom's Potato Salad

8-9 medium russet potatoes
12-14 eggs
1/2 red onion

1/2 c. mayonnaise
1/4 c. mustard
2 T. red wine vinegar
1 1/2 T. sugar
salt and pepper, to taste

Boil potatoes with the skins on until tender. Let cool, peel and cut into cubes. Boil eggs until done (let come up to boil, turn off heat, let sit 10-12 minutes, put into ice water until cool). Peel and dice. Dice red onion. (Once again, you can adjust these amounts to your liking) and combine with eggs and potatoes.

Mix dressing ingredients together and add to potato mixture (you may not need all, or you may need more). Add salt and pepper to taste. Top with sliced eggs (if you have extra and you want to) and let chill in the refrigerator until serving time.