Mom’s homemade potato salad is the fabulous potato salad our family enjoyed time and time again when I was growing up. Mom served it for every summer cookout and never was there anything left over – it is that good.
As an adult, I had lost track of the recipe until just now. My sister-in-law found it and gave it to me. So, I decided to make a really big batch, just like mom did. 10 pounds of potatoes went into it. Though it is not a difficult recipe to make, when you are preparing this much it is time consuming. Including the cooling process, it took me 5 hours to make a 10 pound batch. FIVE HOURS!!!
As I was marveling at the preparation, I had a flashback. I could see my mom making it and saying “Enjoy this one. I am never making this again!” LOL She actually had found a store that made an awesome potato salad so close to hers that she .bought it there, instead of making it from scratch, from there on out.
So, why am I sharing this recipe? Well, it did take me 5 hours to make. That’s a good enough reason – it deserves some attention or I should get a medal or something. But, a much better reason is that it tastes so good that it is worth the effort! The time involved is because of the quantity. Smaller batches will be much quicker to do. We were having a family party and there were 20 people coming. We needed a lot!
This recipe is for 5 pounds of potatoes. Double it or cut it in half, depending on how many people you are serving. It keeps well in the refrigerator for a couple of days so if you make a little too much, you can use it for other meals!
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Mom’s Homemade Potato Salad Recipe
5 pounds of yellow potatoes or red potatoes
*Do NOT use baking potatoes
6 Hard-boiled eggs
1/2 cup chopped celery
1/2 cup vinegar
3 T. sugar
1 1/2 T. flour
3/4 cup milk
1 beaten egg
2 heaping tsp mustard
Equal amount real mayonnaise
Salt to taste
Boil the potatoes in water until they are slightly soft (test them by pricking them with a fork.)
Boil the eggs in another pot of water till they are hard-boiled – approximately 10 minutes.
Cool the potatoes and the hard-boiled eggs in cold water.
While they are cooling, make the dressing.
Next, shell the eggs and cut them up in pieces. Put the pieces into a mixing bowl.
Using your hands, gently peel the skin off the cooled, cooked potatoes. Cut the potatoes in 1 inch pieces and place them in the bowl.
How To Make the Mayonnaise Potato Salad Dressing
You will be starting out cooking the dressing in a saucepan on the stove. After it thickens, it must be refrigerated until it is cool or cold. Then you will add the mayo to it and combine it with the potatoes & eggs.
Put the vinegar, sugar, mustard and flour in the saucepan. Gradually heat it on medium, gently stirring, until it thickens. Place the pan in the refrigerator until the thickened sauce is very cool.
Next, add the mayonnaise and mix it through.
Add the dressing to the cut up potatoes, eggs and chopped celery and mix it through. Return it to the refrigerator until time to serve.