Mother's Potato Salad

Potato salad with eggs and green onions

Getty Images / Tatiana Volgutova

Prep: 35 mins
Cook: 20 mins
Total: 55 mins
Servings: 10 to 12 servings
Nutrition Facts (per serving)
381 Calories
24g Fat
34g Carbs
8g Protein
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Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 381
% Daily Value*
Total Fat 24g 31%
Saturated Fat 4g 22%
Cholesterol 118mg 39%
Sodium 294mg 13%
Total Carbohydrate 34g 12%
Dietary Fiber 4g 14%
Protein 8g
Calcium 62mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Usually, you roast potatoes for salad, but for this recipe, ​they are really better boiled. The dressing is velvety and creamy, perfectly seasoned.

This salad isn't fancy, but is a straight-forward potato salad that is perfect in its simplicity. You can dress it up by adding sliced grilled sausages or grilled shrimp to it but try it this way at least once.

If you are bringing this to a family picnic or cookout you can make extra dressing and bring it along and add it to the salad if it seems ​dry ​since the potatoes will absorb the dressing as they stand. It's important to choose red potatoes, to boil the potatoes (don't roast them), and to leave the skins on the potatoes until they have cooked. The last important tip is to make sure you peel and cube the potatoes and stir them into the dressing while they are warm so they absorb the dressing.


  • 5 pounds red potatoes
  • 1 1/2 cups mayonnaise
  • 1/3 cup milk
  • 2 tablespoons yellow mustard
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • 1 bunch green onions (sliced)
  • 6 hard-cooked eggs (sliced)

Steps to Make It

  1. Gather the ingredients.

  2. Boil the potatoes until tender, about 20 to 30 minutes. You may need to take the smaller potatoes out at the 20-minute point; larger potatoes may take up to 30 minutes. They're tender when you can easily stick a fork into the potato.

  3. Place on wire rack.

  4. Meanwhile, in a large bowl blend mayonnaise, milk, and mustard until smooth. Use a wire whisk for this step to make sure there are no lumps.

  5. Add salt and pepper to taste.

  6. Make some extra dressing, perhaps about half of the original recipe, and put it in a screw-top jar. Seal it and keep it in the fridge.

  7. When the potatoes are cool, peel them. This is easy to do using a sharp knife. This step takes some time, but it can be contemplative so enjoy the process.

  8. Cut the potatoes into cubes and add to the dressing, folding carefully as you add them.

  9. Add green onions and blend well.

  10. The hard-cooked eggs are layered on top for a pretty presentation. You can also stir the hard-cooked eggs right into the salad.

  11. Chill well to let flavors blend.

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