I love a creamy potato salad. My mom was the queen of potato salad makers. She could whip up enough potato salad for a large gathering in the blink of an eye. It was amazing. I mean, potato salad requires boiling potatoes and making hard-boiled eggs … it’s not exactly a one-step process. But, for my mom it seemed as easy as making a PB&J.
I have been missing Mama Rosie’s potato salad. The tender bites of potatoes and eggs, the crispy crunch of celery and green onions all mixed together in a creamy mayonnaise sauce with a lemony twist spells comfort food at its best. Unfortunately, this is not a recipe my mom had written down, like I said she could make this in the blink of an eye.
So, where does that leave me when I’m craving my mom’s creamy potato salad and I don’t have her to set me straight on the proportions of the ingredients? Well, I have experimented … which came close, but not quite right. So, I started searching potato salad recipes for one that would get close to the potato salad I remember.
And then, I found it. You see, my mom was a great cook. But, she also didn’t discount using recipes to build a foundation. She once told me, “One of the best places to find a recipe is on the product itself.” Her reasoning is sound … manufacturer’s will want to show-off their product, therefor the recipe placed on the packaging would be nothing short of fabulous. Makes sense. And that is why I had a small chuckle when I found the base for Mama Rosie’s Creamy Potato Salad was inspired by the mayonnaise company Best Foods and their Original Potato Salad recipe that would have been printed on the label of the mayonnaise jar when I was a kid.
So lucky for me, with this base recipe and with what I remember, I can now have Mama Rosie’s Creamy Potato Salad whenever the craving of comfort hits.
The potatoes are the main attraction of this dish and I want to make sure they get the full star treatment. Boiling the potatoes with the skins on keeps them more intact. There is nothing more frustrating than a pile of unusable, mushy potato parts once the water is strained from the pot.
First, wash the potatoes. Potato skins hold a lot of dirt and we don’t want to boil the potatoes in the earth they came from. Once clean, cut the potatoes in half, place them in a large pot and fill the pot with enough water to cover the potatoes completely (about 2 inches above). Place the pot on high heat and bring to rapid boil, lower to medium heat and slow-boil for 20 minutes until they are done. Use a fork to pierce a potato to check their doneness, potatoes should be tender (not mushy) yet still a bit firm (not raw).
Strain the water from the potatoes and let them cool before handling. The skins will look dry and cracked, don’t worry, we will be getting rid of these once the potatoes cool down.
Once the potatoes have cooled enough for handling, peel the skins off with a small knife. They should come off pretty easily. Cut the potatoes into bite-sized pieces and set aside.
I will admit I am not a fan of onions. But, these green onions are mild and their fresh flavor enhances the potato salad. Slice the green onions up into the darker green parts … it all tastes good.
Celery isn’t just for holding peanut butter! Slice them into small chunks and these veggies add a lot of needed crunch to this creamy, smooth salad.
Hard-boiled eggs are delicious and not only add great flavor to this salad, but a bit of protein too. Not sure of how long to boil these eggs for? Check out my post on how to make the Perfect Hard-Boiled Egg.
Toss all of these chopped ingredients together and drench with a dressing made with mayonnaise, vinegar, lemon juice, salt and pepper. The lemon juice adds a wonderful fresh, lemony-goodness flavor to this salad. Delicious.
And there you have it, Mama Rosie’s Creamy Potato Salad. Can’t wait to eat some more!
Inspired by Best Foods Original Potato Salad which was found on the mayonnaise jar label when I was a kid.
- 5 to 6 medium potatoes, washed and cut in half (leave skin on).
- 4 stalks green onion, sliced
- 4 stalks celery, sliced
- 3 hard-boiled eggs
- 1 cup mayonnaise
- 2 tablespoons vinegar
- 1 teaspoon lemon juice
- 1 teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- Place halved potatoes in large pot and cover with water. Place over high heat and bring to boil, lower heat and let simmer for about 20 minutes or until potatoes are tender (check by piercing with a fork). Drain and let cool.
- Peel skins off potatoes (use a small knife, they will come off easily) and cut into bite-sized pieces.
- Slice the green onion and celery. Chop the hard-boiled eggs.
- In a large bowl, combine potatoes, green onion, celery and hard-boiled eggs.
- In a medium bowl, whisk together mayonnaise, vinegar, lemon juice, salt and pepper until blended.
- Add dressing to potato mixture and toss to coat thoroughly.
- Serve chilled or at room temperature.