Mom’s Potato Salad


Mom’s Potato Salad-

Nothing says Summer eating like potato salad. I’m talking classic potato salad..not the stuff you see today with 14 ingredients made from 4 different types of potatoes grown in countries you couldn’t care less about, Classic.

When I think of potato salad I think about Memorial day, 4th of July, summers at the beach and family bbq’s with the family growing up on Long Island. Not just any potato salad…Mom’s Potato Salad.

The beauty of this salad is it’s simplicity and dedication to tradition.

Here are the 2 secret ingredients…now don’t tell anyone.


How’s that for simple?


5 Lbs Yukon Gold Potatoes

2 1/2 cups Hellman’s Mayo

1 Tbsp White Vinegar

1/2 cup chopped onion

1 Tbsp Black Pepper

3 Tbsp Sea Salt


1. Place the potatoes in a large pot and fill with enough salted water to cover. Bring to a boil, then reduce heat to medium and cook until tender enough to pierce with a fork, about 25 minutes. Drain, cool slightly, remove the skins and cut into cubes. Set aside to cool completely.

2. In a large bowl, mix together the mayo, vinegar, onion, salt and pepper.

3. Pour Mayo mixture over potatoes, mix gently and refrigerate.

*Tip: Make the day before for the best flavor.

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