Mama's Potato Salad Recipe
This old-fashioned potato salad recipe doesn't have many ingredients, so it isn't as colorful as many that you find nowadays. But Mama made it the way her mother did, and that's the way I still make it today. Try it and see if it isn't one of the best-tasting potato salads you have ever eaten! —Sandra Anderson, New York, New York
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon salt
- 1/4 cup sugar
- 1 medium onion finely chopped
- 1/4 teaspoon pepper
- 1/2 cup mayonnaise
- paprika
- 1/2 cup evaporated milk
- 2 tablespoons prepared mustard
- 3 tablespoons white vinegar
- 3 to 3-1/2 pounds potatoes (about 10 medium)
- 6 hard-cooked eggs
- additional hard-cooked eggs sliced
- Carbohydrate 3.57667321745101 g
- Cholesterol 115.620450002959 mg
- Fat 7.75447772776357 g
- Fiber 0.2100503058055 g
- Protein 4.88046576857742 g
- Saturated Fat 2.30003112468033 g
- Serving Size 1 1 serving (68g)
- Sodium 1354.79546102006 mg
- Sugar 3.36662291164551 g
- Trans Fat 3.34528338558905 g
- Calories 105 calories
Directions In a large kettle, cook potatoes in boiling salted water until tender. Drain and cool. Peel potatoes; cut into chunks. Separate egg yolks from whites. Set yolks aside. Chop whites and add to potatoes with onion. In a small bowl, mash yolks. Stir in mayonnaise, milk, vinegar, mustard, sugar, salt and pepper. Pour over potatoes; toss well. Adjust seasonings if necessary. Spoon into a serving bowl. Garnish with egg slices and paprika. Chill until serving. Yield: 12 servings. Originally published as Mama's Potato Salad in Reminisce July/August 1992, p33 Print Add to Recipe Box Email a Friend
