Go Back
+ servings
Print Recipe
No ratings yet

Mom's Potato Salad

An old family favorite from who knows where.
Prep Time1 hr
Total Time1 hr
Course: Salad
Cuisine: American
Keyword: potatoes
Servings: 6 servings
Author: dad


  • Big mixing and serving bowl


  • 6 medium russet potatoes
  • 6 hard-boiled large eggs
  • 1/2 cup Miracle Whip® may just won't do, apparently
  • 1/2 cup pickle relish
  • 2 tbsp yellow mustard must be the brand that rhymes with "wrenches"
  • 1 jar pimento
  • 1 tsp salt
  • 1/2 tsp black pepper


  • Boil the potatoes until just barely done the way you like them. Leave the peels on; they're good for you.
  • Hard boil the eggs. Use the best eggs you can for the most flavor.
  • Let the potatoes and eggs cool to room temp. Peel and dice and place in your bowl.
  • Mix in the MW, pickle relish, mustard, pimento. Fold in carefully to avoid breaking down the potatoes to mush.
  • Add salt and pepper to taste.
  • Chill in the fridge until you're ready to leave for the picnic, or whatever, at least an hour.