mama’s old-fashioned potato salad

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Mama’s Old-Fashioned Potato Salad: A Timeless Classic Made with Love

When it comes to comforting, nostalgic side dishes, few can rival Mama’s Old-Fashioned Potato Salad. This creamy, tangy, and perfectly seasoned dish is a staple at family picnics, backyard barbecues, and Sunday dinners. Every bite brings back warm memories of home-cooked meals made with patience and love. Let’s explore how to make this traditional favorite from scratch—step by step.

🥔 Ingredients You’ll Need

For the salad:

6 large russet or Yukon Gold potatoes
4 large eggs
1 cup chopped celery
½ cup finely diced onion (yellow or white)
½ cup chopped dill pickles (or sweet relish, depending on taste)
2 tablespoons pickle juice (optional for extra tang)

For the dressing:

1 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon sugar (optional)
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika (plus more for garnish)

🕒 Step-by-Step Instructions

Step 1: Choose and Prepare the Potatoes

Start by washing and peeling your potatoes. Russets are traditional for their fluffy texture, while Yukon Golds offer a creamier bite.
Cut the potatoes into 1-inch cubes to ensure even cooking. Place them in a large pot, cover with cold water, and add a pinch of salt.

Bring the pot to a boil, then reduce the heat to a gentle simmer. Cook for 10–12 minutes, or until the potatoes are tender but not mushy. You should be able to pierce them easily with a fork.

Once done, drain the potatoes and spread them on a baking sheet or large plate to cool slightly. This prevents them from getting too soft while you prepare the other ingredients.

Step 2: Boil the Eggs

While the potatoes cook, place your eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat, then once boiling, cover and remove from heat.
Let them sit for 10–12 minutes, then transfer the eggs to an ice bath to cool quickly. This makes peeling easier and prevents the grayish ring around the yolk.

Once cooled, peel and chop the eggs into small pieces.