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Here’s a unique, detailed article about Mom’s Creamy Potato Salad, with a step-by-step method, serving ideas, and tips to make it extra special.

Mom’s Creamy Potato Salad: A Timeless Comfort Classic

Every family has those recipes that instantly bring back memories of summer picnics, backyard barbecues, and holiday gatherings. For many, Mom’s Creamy Potato Salad is one of those treasured dishes. This humble yet flavorful side dish combines tender potatoes, creamy dressing, and a mix of crunchy and tangy add-ins that make it irresistible. Let’s dive into how you can recreate this comforting recipe step by step.

Ingredients You’ll Need

2 lbs (900g) potatoes (Yukon Gold or Russet are best)
3 boiled eggs, chopped
1 small onion, finely diced
2 celery stalks, chopped
1/2 cup mayonnaise (use real mayo for best results)
1/4 cup sour cream (adds tang and creaminess)
1 tablespoon yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon sugar (optional, balances the tang)
Salt and black pepper, to taste
Paprika, for garnish
Fresh parsley or dill, finely chopped (optional, for freshness)

Step-by-Step Method

Step 1: Prepare the Potatoes

Peel the potatoes (or leave the skins on if you prefer a rustic style).
Cut them into evenly sized cubes for uniform cooking.
Place the potatoes in a pot of cold, salted water.
Bring to a boil and cook until tender when pierced with a fork, about 12–15 minutes.
Drain and let them cool slightly before mixing to avoid a mushy salad.