Mama's Potato Salad

Mama's Potato Salad

3 Reviews
From: EatingWell Magazine, July/August 2011

Tossed with mayo, celery, hard-boiled eggs, onion and relish, this is one of the most simple and traditional potato salad recipes around. Sprinkling the still-warm potatoes with vinegar infuses them with more flavor than if you had added the vinegar to the dressing.

Ingredients 12 servings

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  • 5 russet potatoes (about 3 pounds)
  • 1½ teaspoons salt, divided
  • ½ cup white-wine vinegar
  • 4 large eggs
  • 1¼ cups low-fat mayonnaise
  • 4 stalks celery, finely chopped
  • 1 Vidalia or other sweet onion, finely chopped
  • ¼ cup sweet or dill pickle relish
  • Freshly ground pepper to taste


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  1. Peel potatoes and cut into ½-inch cubes. Place in a large pot and add water to cover; season with 1 teaspoon salt. Bring to a boil over high heat. Reduce the heat and simmer until very tender, 15 to 20 minutes. Drain well. While still warm, transfer the potatoes to a baking sheet and drizzle with vinegar. Set aside to cool to room temperature.
  2. Meanwhile, place eggs in a medium saucepan and add water to cover by 1 inch. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out the hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.
  3. Once the eggs have cooled, remove the shells by tapping each egg gently on the counter or sink all over to crackle it. Roll an egg between your hands to loosen the shell. Peel, starting at the large end, while holding the egg under cold running water; this facilitates peeling. Grate the eggs through the large holes on a box grater or finely chop them.
  4. Combine mayonnaise, celery, onion, pickle relish, the remaining ½ teaspoon salt and pepper in a large bowl. Add the cooled potatoes and grated eggs; stir to combine. Serve at room temperature or chilled.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition information

  • Serving size: about ¾ cup
  • Per serving: 197 calories; 6 g fat(1 g sat); 2 g fiber; 32 g carbohydrates; 4 g protein; 30 mcg folate; 68 mg cholesterol; 5 g sugars; 1 g added sugars; 269 IU vitamin A; 10 mg vitamin C; 32 mg calcium; 1 mg iron; 447 mg sodium; 448 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 vegetable

Reviews 3

May 26, 2017
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By: Hap
First time making this, just took one taste before refrigerating it; a bit strong vinegar taste. Will check again after it has chilled for a few hours. Followed recipe explicitly, and never tried the drizzle idea before. Perhaps next time I may need to reduce the volume of vinegar.
July 11, 2015
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By: EatingWell User
Just right I just made this today to share with my family. I'm a BIG fan. The few alterations I made were not adding onion (just not for me), adding one less egg (dang, 3 is all I had), and adding about a tablespoon of spicy brown mustard (makes it extra zippy - not sure I'd add it again next time). Overall I'm very pleased, this is like my mom's potato salad, which is the only way I like it :) Pros: step by step instructions, healthy substitutions Cons: none
June 06, 2012
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By: EatingWell User
Fast and Easy! This was great! To make it healthier I substituted 1 cup of the mayo for 1 cup of plain greek yogurt and you couldn't tell the difference! However, I would cut back on the amount of onion they recommend adding. Way too much! Pros: Fast Cons: Too much onion
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