Eggs, pickles, and celery makes Mom’s Potato Salad an easy and delicious side dish. It is the perfect salad to bring to any picnics or barbecues you are headed to this summer.
During the summer months we usually live on picnic food, with the occasional taco or pizza night thrown into the rotation. We like to do a lot of grilled chicken, burgers, and this Easy Slow Cooker Pulled Pork for easy dinners. Yes, it is quite the all-American type food. Sometimes we change it up with a big bowl of this Grape Pecan Chicken Salad to be different.
But every so often I get a potato salad craving. Sometimes we jazz it up with bacon, ranch, and cheddar cheese because who doesn’t love a good loaded potato salad. Am I right?
But 9 times out of 10 this is the potato salad that we end up making for dinner. Just a simple, classic potato salad, just like the one my mom used to make.
I remember eating dinner outside on our picnic table every summer as a kid. My mom made the potato salad, and my dad grilled burgers and dogs.
As I got older I took over making dinner, and I continued making the best potato salad recipe the same way my mom did.
A big bowl with lots of potatoes, celery, onion, egg, and pickles in a coating of mayonnaise and mustard. Why mess with a good thing, right?
How to Make Mom’s Potato Salad:
Most of the time I just throw a little bit of each ingredient into the bowl until it looks about right. I think this potato salad right here was the first time I have actually measured everything before I stirred it in.
I wanted to be able to share the recipe with you, and I thought you would appreciate actual ingredient measurements instead of saying a little bit of this and a little bit of that.
Although, you really can’t mess this traditional potato salad up because you make it to taste. If you like more pickles, add more. If you do not like eggs, leave them out.
Want to give it a healthy boost? Use half Greek yogurt and half mayonnaise.
I do have to say though, this is the best combo of ingredients. It’s a favorite here. Every time I make it for dinner or for a picnic, it disappears in a hurry. It has that mom touch to it that everyone loves!
More Picnic Salads:
- Bacon Broccoli Tortellini Salad – a creamy homemade dressing make this easy pasta and veggie salad a hit with everyone.
- Balsamic Caprese Veggie Salad – this easy four ingredient salad has a great homemade dressing that makes it a healthy dish to bring to picnics.
- Easy Macaroni Salad – ranch dressing, peas, eggs, and tomatoes in a creamy sauce makes this a great side dish for picnics.
- Strawberry Shortcake Fluff Salad – fresh strawberries and angel food cake cubes add a fun twist to this easy dessert salad.
- Watermelon Blackberry Lime Salad from Reluctant Entertainer – you are only four ingredients away from this gorgeous fruit salad
- Mediterranean Bean Salad from The View from Great Island – this super food salad is loaded with bright and colorful veggies
Connect with Inside BruCrew Life! Follow us on social media, so you never miss a post.
I also created a fun new Facebook group, and I would love for you to join. It’s a group where you can share your favorite recipes, ask questions, share photos, and see what’s new with the BruCrew. If you would like to check it out, you can request to join HERE.
- 10 cups cubed red potatoes
- 3 celery stalks, diced
- 1 cup diced dill pickles
- 1/2 cup diced red onion
- 3 hard-boiled large eggs, peeled and diced
- 1 cup mayonnaise
- 1/4 cup mustard
- salt and pepper, to taste
- Cover the potatoes with water. Bring to a boil. Reduce heat and continue to simmer until potatoes are tender. A fork or knife should be able to go through the potato without any resistance.
- Drain and rinse the potatoes. Cover with cold water until the potatoes are cool. Drain again.
- Stir together the potatoes, celery, pickles, onion, eggs, mayonnaise, and mustard until combined.
- Season to taste with the salt and pepper. Refrigerate until ready to serve.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 323Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 54mgSodium: 346mgCarbohydrates: 39gFiber: 4gSugar: 4gProtein: 7g
*This recipe was first posted July 2015.