mama’s old-fashioned potato salad – dee dee’s

Here’s your detailed and unique article on Mama’s Old-Fashioned Potato Salad – Dee Dee’s, written with a homey, nostalgic touch and clear step-by-step instructions.

Mama’s Old-Fashioned Potato Salad – Dee Dee’s

A Timeless Recipe That Feels Like Home

There’s something special about a potato salad that’s been passed down for generations. Mama’s Old-Fashioned Potato Salad – Dee Dee’s is one of those treasured recipes that feels like a warm hug from the past. It’s creamy, tangy, perfectly seasoned, and bursting with comforting flavors. Whether served at a summer picnic, a holiday table, or alongside Sunday fried chicken, this potato salad is always the first bowl to be emptied.

Below is the full method to make it just like Mama Dee Dee would — slow, simple, and full of love.

Ingredients You’ll Need

For a family-sized bowl:

• 6 medium russet potatoes (or Yukon Gold for a creamier texture)
• 4 large eggs
• 1 cup mayonnaise (classic, not light or whipped)
• 2 tablespoons yellow mustard
• 1 medium onion, finely diced
• 2 celery ribs, finely diced for crunch
• ½ cup sweet pickle relish (or chopped dill pickles for less sweetness)
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• Paprika, for garnish
• Optional: A dash of vinegar or pickle juice for extra tang

Step-by-Step Preparation

Step 1: Boil the Potatoes

1. Wash and scrub the potatoes well — Mama always said you taste the difference when they’re cooked in their skins.
2. Place them in a large pot and cover with cold water by about 1 inch.
3. Add a pinch of salt to the water.
4. Bring to a boil over medium-high heat, then reduce to a gentle boil and cook for 15–20 minutes, or until a fork slides into the potato with little resistance.
5. Drain and let them cool until just warm. Peel off the skins while they’re still slightly warm — they slip off easily at this stage.

Step 2: Cook the Eggs

1. Place eggs in a small saucepan, cover with cold water, and bring to a boil.
2. Once boiling, turn off the heat, cover, and let sit for 10–12 minutes.
3. Transfer eggs to a bowl of ice water to stop the cooking.
4. Peel and chop into small pieces.

Step 3: Dice the Vegetables

• Finely dice the onion and celery so you get the flavor and crunch without large chunks overpowering each bite.
• If using dill pickles instead of relish, chop them into small cubes.

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