Recipes Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes Mother's Potato Salad 4.7 (29) 22 Reviews 6 Photos My mother's potato salad recipe is chunky and flavorful. It is a favorite at our family gatherings. It's best if it's made the day before. Season with salt carefully because the olives will be salty. Submitted by Susie Updated on September 5, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 6 6 6 6 Prep Time: 45 mins Cook Time: 20 mins Additional Time: 1 hr 30 mins Total Time: 2 hrs 35 mins Servings: 10 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 10 servings 5 pounds whole russet potatoes 5 eggs 1 ½ cups mayonnaise (such as Hellman's) 2 tablespoons prepared yellow mustard (such as French's) 25 pimento-stuffed green olives, sliced 7 sweet gherkins, chopped 3 stalks celery, chopped 1 small onion, chopped 1 pinch salt to taste 1 green bell pepper, sliced (Optional) Directions Place potatoes in a large pot and cover with salted water; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain potatoes; steam dry 1 to 2 minutes. Cool, then peel and cut into cubes. Place eggs in a saucepan in a single layer; cover with water by 1 inch. Cover the saucepan; bring to a boil over high heat, then remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool eggs under cold running water. Peel and slice. Reserve 1 attractive slice for garnish. Combine mayonnaise and mustard in a bowl. Combine potatoes, eggs, olives, gherkins, celery, and onion in a separate large bowl. Add mayonnaise dressing; gently toss until ingredients coated. Season with salt. Top salad with bell pepper slices and reserved egg slice in the center. Chill until ready to serve. I Made It Print 37 home cooks made it! Nutrition Facts (per serving) 501 Calories 30g Fat 52g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 501 % Daily Value * Total Fat 30g 39% Saturated Fat 5g 25% Cholesterol 106mg 35% Sodium 613mg 27% Total Carbohydrate 52g 19% Dietary Fiber 4g 13% Total Sugars 10g Protein 9g 18% Vitamin C 25mg 27% Calcium 60mg 5% Iron 3mg 16% Potassium 1057mg 22% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.