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Mother’s Potato Salad for 15 to 25

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“For picnics and family gatherings.”
1hr 5mins

Ingredients Nutrition

  • 4 lbs raw scrubbed, unpeeled potatoes to make about 2 3/4 quarts cooked, diced potatoes
  • 1 13 teaspoons salt
  • 14 teaspoon fresh ground black pepper
  • 2 12 cups celery, finely chopped
  • 1 cup dill pickle, chopped (sweet pickles can be used if preferred)
  • 2 cups hard-boiled eggs, chopped (about 6 or 8 eggs)
  • 1 medium sweet onion, chopped (Bermuda or another sandwich onion, green onions, both white and greet parts, can be substituted)
  • 1 12 cups mayonnaise
  • 12 cup pickle juice, for moistening salad
  • 14 cup prepared mustard (a coarse ground mustard preferred)
  • 1 12 cups pitted olives, whole or 1 12 cups sliced olives


  1. In a large saucepan, cook the potatoes: Cover with warm water, put a lid on the pan and boil until fork tender, about 30 minutes, depending on the variety of potato. Baking potatoes sometimes turn mushy; waxy red or white potatoes hold their shape much better.
  2. When potatoes are done, immediately remove them from the heat; pour off hot water and cover with cold tap water. chill them a bit, but don’t soak them.
  3. When unpeeled potatoes are barely cool enough to handle, remove the skins (if they seem to stick, rinse quickly in cold water, then resume peeling); dice and measure into a very large bowl. Add salt, pepper, celery, pickles, eggs, and onion. Blend in mayonnaise, pickle juice, and mustard (salad should be a bit moist, as it firms up when chilled).
  4. Fold in the whole or sliced olives, or use as a garnish. Chill.
  5. NOTE: When taking potato salad to a picnic supper, keep chilled until served, and as soon as the meal is over return salad to the ice chest, or throw away leftovers. Makes about 25 half cup servings.
  6. The Lazy Days of Summer cookbook.

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