Mom's Potato Salad

3 years ago

One of the things I remember from growing up is my dad always saying my mom made the best potato salad in the world. I’ve been wanting to make my mom’s potato salad for some time now, but the things is, my mom didn’t use a recipe. She just knew what to add and how much. So it was not in my box of recipe cards I had copied from her box of cards years earlier. I checked with my sister, but she didn’t have the recipe, either. So I tried to go from memory.

The difficult part of trying to make my mom’s potato salad from memory? I never ate it as a kid. It has only been in the last 8 or 10 years that I have come to like potato salad. So I tried hard to remember what it looked like and what I could remember from the few times as an adult I had eaten it. I know most recipes call for celery, but I’m pretty sure my mom’s did not have celery, but did have green pepper. Also, I used red onion because that seemed familiar. My turned out a little more yellowish than my mom’s, so I’m guessing she used less mustard than I did. 

Here’s my best stab at my mom’s potato salad – although I think I’ll probably be tweaking it for years! :)


Mom's Potato Salad
Serves 10
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
  • 8-10 medium to large russett potatoes
  • 4 hard boiled eggs
  • 1/2 diced red onion
  • 1 diced green pepper
  • 1 cup mayonnaise
  • 2 Tablespoons white vinegar
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon yellow mustard
  • 1 Tablespoon dried parsley (or 2 Tablespoons fresh parsley)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • sprinkle of paprika
  1. Boil the potatoes until tender. Hard boil the eggs. Cool both completely after cooking.
  2. While the potatoes and eggs cook, dice the onion and green pepper.
  3. In a small bowl, mix the mayonnaise, vinegar, mustards, parsley, salt, and pepper.
  4. When completely cooled, peel and chop the potatoes and slice the hard boiled eggs.
  5. Mix the potatoes, three of the eggs, the onion, the green pepper, and the mayonnaise mixture.
  6. Lay the final sliced egg on the top, and sprinkle paprika over the top.
On to my menu! We have the calm before the storm this week! Only a couple nights of baseball plans, but starting next week it seems every moment is filled with some activity between sports and the end of the school year! You’ll see we’re having grilled chicken twice this week, but it’s almost summer and I love the grill. What can I say? :) I’ll be linking up on I’m an Organizing Junkie if you’re looking for more meal planning ideas! I also often link up at Feeding Big. Or check out and follow my Yummy dinners board on Pinterest! Interested in meal planning? Check out my post on meal planning. Here’s what we’re eating this week:

Breakfasts (we don’t plan for each day – see here for why – but these are our choices along with a fruit)

• Cereal
• Granola bars and yogurt
• Pancakes
• Cream of Wheat or oatmeal
• Toast or English Muffins
• Breakfast sliders
• Banana smoothies
• Breakfast bites 

Lunches (see this post for Peanut Free lunch ideas!)

• Roo: Monday – Memorial Day; Tuesday – Lunchable; Wednesday – School lunch; Thursday – Lunchable; Friday – Sandwich
• Monkey: Monday – Memorial Day; Tuesday – Lunchable; Wednesday – School lunch; Thursday – Lunchable; Friday – Sandwich
• Me: Monday – Memroial Day; Tuesday – Leftovers; Wednesday – Leftovers; Thursday – Sandwich; Friday – Leftovers


• Monday (Memorial Day!) – Grilled chicken, potato salad, carrots
• Tuesday – Burgers, roasted potatoes, asparagus
• Wednesday – Hot Dogs, chips, fruit
• Thursday - Summer Pasta, garlic bread, salad
• Friday - Pizza
• Saturday – Graduation party to attend
• Sunday – Grilled chicken, baked beans, asparagus

What are you eating this week? Leave a comment and feel free to link back to your blog if you have your plan posted!

Like the recipe or feature this week? Please consider sending it to a friend, sharing it on Facebook or Twitter, or pinning it to Pinterest. Thanks so much! 

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