Monday, March 9, 2015

Mom's Potato Salad

When I make salads, I tend to stay away from macaroni salad, cole slaw and potato salad.  Maybe, that is because, they are the only salads, other than tossed salads, I had - growing up.  I can't say that I don't like them.  I usually do.  

With all the new style salads with fruits and vegetables that were not popular when I was a child, I am inspired to be more creative.  I do like cabbage so cole slaw does show its head at times but rarely potato salad and almost never, macaroni salad.

This is a hearty salad and despite my hesitation, it is really good.

Mom's Potato Salad


  • 4 medium potatoes, peeled
  • 2/3 cup mayonnaise  (I tend to cut down on mayo and use less than this.)
  • 1/2 cup frozen pea
  •  2/3 cup shredded carrots
  • 6 hard boiled eggs
  • 3 half and half pickles
  • 1/4 cup Dijon mustard
  • salt and pepper to taste


Peel potatoes and cut in halves
Place in a large pot filled with boiling water.
Cook for about 18 minutes.  They should be cooked through but not soft.
Use bench scraper or sharp knife to fine dice eggs.
Cut pickles into small pieces.
Cut potatoes into small pieces (1/4 of an inch) and place in large bowl.
Stir in the  eggs, pickles, mayonnaise, mustard, and the peas and shredded carrot.
Mix until well combined.
Season with salt and pepper.  
Eat and enjoy.

1 comment:

  1. I have such a weakness for Potato Salad, Chaya. It's my favorite. It isn't something I usually make in Winter months and I'm not sure I'll be making often this Summer either. Not because I don't want too but because of all those eggs. However, if you're going to eat Potato Salad, this is the recipe to do with it! (I make need to indulge one or two times this year:)

    Thanks for sharing, Chaya...


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