My Mom's Good Old Potato Salad


I have enjoyed this recipe for years, and now so do my children. The secret to this recipe is the sweet pickles. You can also trade the mayo for salad dressing.

Prep Time:
25 mins
Cook Time:
12 mins
Additional Time:
1 hrs 48 mins
Total Time:
2 hrs 25 mins
8 servings


  • 5 pounds potatoes, peeled and chopped

  • 10 eggs

  • 1 large onion, chopped

  • 1 (24 ounce) jar sweet pickles, drained and chopped

  • 2 cups mayonnaise


  1. Place the potatoes in a large pan of water and boil over medium-low heat until tender, about 12 minutes. Drain the potatoes, and place in the refrigerator to cool.

  2. Place the eggs in a saucepan of cold water over medium heat, and bring to a full boil. Turn off the heat, cover the pan, and allow the eggs to sit in the hot water for about 15 minutes. Cool the eggs thoroughly under cold running water and shell them. Chop the cooled eggs and place them in a large salad bowl.

  3. Stir the onion, sweet pickles, and mayonnaise into the eggs, and let the mixture chill in the refrigerator at least l/2 hour to blend the flavors. Mix in the chilled chopped potatoes, and refrigerate for at least 1/2 hour. Serve cold.

Nutrition Facts (per serving)

788 Calories
51g Fat
72g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 788
% Daily Value *
Total Fat 51g 65%
Saturated Fat 9g 43%
Cholesterol 253mg 84%
Sodium 806mg 35%
Total Carbohydrate 72g 26%
Dietary Fiber 7g 26%
Total Sugars 20g
Protein 15g
Vitamin C 58mg 290%
Calcium 127mg 10%
Iron 4mg 21%
Potassium 1397mg 30%

* 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.

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