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Recipes --> Salads --> Potato Salad Like Mom Used To Make

Potato Salad Like Mom Used To Make

This is the potato salad that my mother, Virginia Finch, used to make. The mustard and olives give it a good tangy flavor, and the celery and onions add a satisfying crunch. It is the perfect side dish for grilled summer food. —Mark Finch

Serves 6

Ingredients:

5 pounds Yukon Gold potatoes, boiled
12 eggs, boiled and chopped fine
1 cup sliced Spanish salad olives with pimientos
1 cup dill pickles, chopped
2 cups onions, finely chopped (yellow or sweet)
2 cups celery hearts, chopped
1 cup Hellman's mayonnaise with olive oil
1 cup yellow prepared mustard
Tabasco or Sriracha to taste
White pepper (optional)

Preparation:

Adjust ingredients for personal preference. I usually omit the pickles and double up on the olives (one 5-ounce jar is about right), and I tend to go heavier on the mustard, too. If it seems a little dry, a splash of pickle juice will fix it right up.