Mom's Potato Salad

Rated 4.5 stars by 4 users

Servings

Prep Time

10 minutes

Cook Time

15 minutes

A classic potato salad is a must-have at every 4^thof July celebration, picnic and barbecue. Based on my mom's recipe, it's creamy with a little bit of crunch from the celery and tang from the sweet relish.

Author:

Recipe courtesy of Kerrie Kelly

Ingredients

3 lb Yukon gold potatoes with skin on, chopped into 1" pieces
Kosher salt
1 1/2 cup mayonnaise
2 green onion, chopped
2 celery stalks, chopped
1 tbsp yellow mustard
1/4 cup sweet relish
2 hard-boiled eggs, sliced
Freshly ground black pepper

Products to Use:

ProBond 8qt Stockpot

Directions

In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 12-15 minutes. Drain and let cool slightly.
In a large bowl, combine mayonnaise, green onion, celery, yellow mustard, sweet relish. Stir until well combined.
Fold in cooked potatoes and eggs, then season with salt and pepper. Refrigerate until ready to serve.

4th of July Potato Salad

Mom's Potato Salad

Name: Mom's Potato Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: 4th of July
Ingredients: 3 lb Yukon gold potatoes with skin on, chopped into 1" pieces; Kosher salt; 1 1/2 cup mayonnaise; 2 green onion, chopped; 2 celery stalks, chopped; 1 tbsp yellow mustard; 1/4 cup sweet relish; 2 hard-boiled eggs, sliced; Freshly ground black pepper; ProBond 8qt Stockpot