Mom’s Potato Salad

Everyone loves my Mom’s potato salad—even when I make it! I have been making my mom’s potato salad for several years, mostly for large gatherings. I’ve made  it for 4th of July parties, potlucks, and even a wedding with hundreds of people. This is one of those recipes that my mom doesn’t have written down. Years ago (and several times since) I had my mom talk me through her recipe. This year while I was making a large batch for our 4th of July party, I paid attention to measurements. Now I can finally share the recipe with all who ask for it. This recipe makes a very large batch (an amount I would take to a pot luck) so you can always cut it in half for a family weeknight dinner.

–

This post contains affiliate links, which means if you use these links to purchase an item or service I receive a commission at no extra cost to you.

–

Mom’s Potato Salad
5 lb bag of russet potatoes
1 lb of bacon, cooked and crumbled
1 medium yellow onion, chopped
3 to 6 stalks of celery, chopped
7 eggs, hard boiled (6 chopped, one sliced)
2 cups of mayonnaise, (I use Primal Kitchen or Chosen Foods Avocado Mayonnaise – click to buy on Amazon, or Homemade)
2 tablespoons of yellow mustard
1/8 teaspoon of white pepper

1) Wash and boil the whole potatoes until fork tender 35 to 45 minutes (low boil).

2) Make 7 hard boiled eggs.

3) Bake the bacon – see recipe here.

4) Chop one medium onion and an equal amount of celery, about 3 to 6 stalks depending on size.

5) Peel the cooled potatoes.

6)  Dice the potatoes and place in large mixing bowl.

7) Add onions, celery, and chopped eggs to the diced potatoes.  (For the hard boiled eggs, I used a standard egg slicer by slicing the egg horizontally and vertically).  Save one egg for garnish.

8) Add crumbled bacon saving a small handful for garnish.  (I like to use kitchen scissors to cut small strips).  Top with 2 cups of mayonnaise, 2 tablespoons of mustard, and 1/8 teaspoon of white pepper.

9) Gently mix until all ingredients are completely incorporated, and garnish with sliced egg and bacon.

Note: I’ve also doubled the recipe for a huge crowd and used a red, white, and blue potato combination.

This recipe has no ratings just yet.

Mom's Potato Salad

July 7, 2011

Servings: 14

Prep: 15 min

Cook: 45 min

Total: 1 hr

Difficulty: Intermediate

Print This

By: Michele Tedrick, NBC-HWC, A-CFHC, Holistic Chef

Ingredients

• 5 lb bag of russet potatoes
• 1 lb of bacon, cooked and crumbled
• 1 medium yellow onion, chopped
• 3 to 6 stalks of celery, chopped
• 7 eggs, hard boiled (6 chopped, one sliced)
• 2 cups of mayonnaise
• 2 tablespoons of yellow mustard
• 1/8 teaspoon of white pepper

Directions

• Step 1 1) Wash and boil the whole potatoes until fork tender 35 to 45 minutes (low boil).
• Step 2 2) Make 7 hard boiled eggs.
• Step 3 3) Bake the bacon – see recipe here.
• Step 4 4) Chop one medium onion and an equal amount of celery, about 3 to 6 stalks depending on size.
• Step 5 5) Peel the cooled potatoes.
• Step 6 6)  Dice the potatoes and place in large mixing bowl.
• Step 7 7) Add onions, celery, and chopped eggs to the diced potatoes.  (For the hard boiled eggs, I used a standard egg slicer by slicing the egg horizontally and vertically).  Save one egg for garnish.
• Step 8 8) Add crumbled bacon saving a small handful for garnish.  (I like to use kitchen scissors to cut small strips).  Top with 2 cups of mayonnaise, 2 tablespoons of mustard, and 1/8 teaspoon of white pepper.
• Step 9 9) Gently mix until all ingredients are completely incorporated, and garnish with sliced egg and bacon.
• Step 10 Note: I’ve also doubled the recipe for a huge crowd and used a red, white, and blue potato combination.