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Mom's Potato Salad

Photo: Antonis Achilleos; Styling: Stephana Bottom
Prep time 20 mins
Cook time 10 mins
Chill time 5 hrs
Yield Serves 8
Here’s the potato salad you grew up loving. Make it with diced potato, sweet pickles, celery, chopped egg, and a good amount of mayonnaise.


  • 3 pounds Yukon gold potatoes, cut into 1/2-inch dice
  • 5 tablespoons cider vinegar
  • 1 medium red onion, chopped
  • 1 rib celery, chopped (about 1/2 cup)
  • 3 bread-and-butter pickle spears, chopped (about 1/2 cup)
  • 3 large eggs, hard boiled, chopped
  • 1 cup mayonnaise
  • 3 tablespoons Dijon mustard
  • 3 tablespoons chopped chives
  • Salt and pepper

Nutrition Information

  • calories 386
  • fat 24 g
  • satfat 5 g
  • protein 7 g
  • carbohydrate 34 g
  • fiber 2 g
  • cholesterol 100 mg
  • sodium 499 mg

How to Make It

  1. Place potatoes in a large pot; add cold water to cover potatoes by 1 inch. Bring to a boil and cook until potatoes are just fork-tender, 5 to 7 minutes; drain. Gently toss in a large bowl with 3 Tbsp. cider vinegar. Let cool slightly.

  2. Add onion, celery, pickles and eggs to bowl with potatoes and gently mix. In a small bowl, whisk mayonnaise, mustard, chives and remaining 2 Tbsp. cider vinegar. Season with salt and pepper. Pour mixture over potatoes and toss gently. Cover and chill for at least 5 hours.