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Mother's Potato Salad

Rated as 4.7 out of 5 Stars

"My mother's potato salad -- chunky and flavorful -- a favorite at our family gatherings. Best if made the day before. Season with salt carefully because the olives will be salty."
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2 h 35 m servings 501
Original recipe yields 10 servings


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  1. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow to cool, peel, and cut into cubes.
  2. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and slice once cold. Reserve 1 attractive slice of egg for garnish.
  3. Mix the mayonnaise and mustard together in a bowl. In a large salad bowl, lightly mix together the potatoes, eggs, onion, celery, sweet gherkins, and olives until thoroughly combined. Pour the mayonnaise dressing over the salad, and gently toss gain to coat the ingredients with dressing. Season to taste with salt, and top the salad with slices of green pepper and reserved egg slice in the center for garnish. Chill until ready to serve.

Nutrition Facts

Per Serving: 501 calories; 30.1 51.6 8.8 106 613 Full nutrition

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Read all reviews 14
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But then it wouldn't be Mother's Potato Salad! It would become Dr. Greg's Potato Salad. Now, I'd rather have Mother's....but that's just me!

This potato salad is an excellent base but it doesn't get the 5th star because small changes improve it significantly. Mind you, it's a fantastic keeper recipe! I cut down on the gherkins beca...

Loved it!!

At first I was dubious about the combination of sweet gherkins and green olives but I decided to give it a try. I'm not a fan of potato salads that are sweet, but the olives and the onions balan...

With a few changes this has become my "Go-To" recipe for potato salad. I don't put the olives in because we don't care for them. I do put a few extra eggs in, add extra mustard and I use relish ...

I have made this potato salad since I can remember. Except for the green pepper... I have never added that. I use diced pimento stuffed green olives instead of just plain pimento. It's always...

Perfect "church basement" potato salad. My wife was not sure about the olives (_I_ liked them!), so next time I will double the gherkins. I may experiment with the type of mustard - Dijon, hea...


Loved it! I reserved half as is and the other half with half of a granny apple (diced) for my boyfriend who loves apples in his potato salad. Both were delicious!