STREAMING NOW: Jamie's Super Food

My Momma's Potato Salad (With My Personal Touch:)

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“i learned this recipe watching my mom make it & she never used measuring cups just a big spoon to pile it all together, so forgive me if the measurements aren't quite exact as i dont use measuring cups when making this either. the only changes i made to my mom's recipe was to add a can of chopped olives, a bit of garlic & dill & i now use dill relish so i don't have to dice up a bunch of pickles...besides i think the pimento in the relish gives it something extra (when using the relish, dont bother draining the juice out, it gives it a tang that my family dies for). i dont use celery because i dont like the taste but if you want a little crunch to your salad you can dice up some cucumber after scraping out the seeds.”
READY IN:
40mins
SERVES:
15
UNITS:
US

Ingredients Nutrition

Directions

  1. partially peel potatoes & boil in a large pot of salted water until soft, drain & let cool (I�ll sometimes throw them in a bowl in the freezer to speed up this process.).
  2. bring eggs to a rolling boil, cover & remove from heat. let stand, covered, for 15 minutes. drain & let cold water run over until cool. peel & dice pretty small.
  3. dice potatoes into 1 inch cubes & put in a large serving bowl.
  4. layer remaining ingredients on top of potatoes in the order written.
  5. After spreading everything evenly over the potatoes, gently combine all ingredients with a wooden spoon. �you only want to stir once so the potatoes don�t break up too much.
  6. cover & refrigerate for at least 4 hours. remove from fridge & add more mayo if necessary. (potatoes will soak up some of the mayo while chilling.).

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: