top of page

6 servings


5-6 medium red potatoes

6-8 hard-cooked eggs, cooled and peeled

1/2–1 Tbsp. sugar (less if using some pickle juice)

1 tsp. salt

1/8 tsp. pepper

1 tsp. prepared mustard

1/2 cup chopped bread and butter pickles (I love my homemade ones!)

1/4 cup onion, finely chopped

1/2–1 cup mayonnaise*

paprika to sprinkle on the top


Prepare and cook the potatoes in salted water until they are tender. I don’t usually peel mine. Once you’ve cooled them down you the peeling will just slip off after cooking, though I like to leave some with skins on. Dice the potatoes in about 1/2” pieces along with 5-6 if the eggs (depends how you like your potato salad). Reserve 1 or 2 eggs for the garnish. 


Combine the sugar, salt, pepper, mustard, pickles, onion and mayonnaise in a small bowl. *If you add some of the juice off of your pickles, you’ll be able to use less mayonnaise. Plus, it tastes delicious!! Pour this over your potato and egg mixture and toss to blend.


Slice the reserved egg and place them on top of the potato salad and sprinkle with paprika. 







Mom's Potato Salad

bottom of page