Kate Heyhoe

Kate's Global Kitchen

Mom's BEST Potato Salad

by Kate Heyhoe


Serves 8 to 10

I've been trying to duplicate my Mom's famous potato salad for years. I've always come close, but something seemed to be missing... I finally called her up and asked her some questions about the recipe. Eureka! Following her advice, to add plenty of salt and some olive oil, as well as a good dose of hard cooked eggs, I managed to recreate what I think is the world's best potato salad. It's not cloyingly sweet or runny, like deli-style or barbecue joint potato salad, but refreshingly tart and lively. You'll get plenty of compliments on this one!

Keep in mind that flavors change with time, as the potatoes absorb them. The way it tastes when you make it may change after being chilled. Also, fresh ingredients are always slightly different. Be sure to use your taste buds for making this recipe. If it's not tart enough, add more lemon juice or pickles. Too dry? Lemon juice may help, or it may need more mayo or olive oil. The drier the potato, the more it absorbs. And don't skimp on the hard boiled eggs. They add a richness and make it a meal in itself.


1-1/2 pounds russet potatoes
        (approx. 3-4 medium potatoes) rinsed and halved
4 hard cooked eggs
juice of 2 lemons (approx. 1/4 to 1/3 cup)
1 teaspoon salt
3 tablespoons mayonnaise
2 teaspoons mustard (preferably Dijon)
4 dill pickles, coarsely diced (approx. 1-1/2 cups)
1/2 medium onion, finely chopped (approx. 1 cup)
1 tablespoon chopped parsley
2 tablespoons extra virgin or virgin olive oil
fresh cracked pepper
paprika for garnish

Place the potatoes in a large pot and cover with plenty of cold water. Set on medium-high heat and bring to a boil. Once boiling, reduce the heat to a simmer. And set the timer for 15 minutes. When timer goes off, test the potatoes with a fork. If not done, keep them cooking until they are tender; they should be cooked enough to be pierced with a fork but not mushy.

Tip: While the potatoes cook, use this time to chop the onions, pickles, parsley, and squeeze the lemons.

When the potatoes are done, remove them from the water to a cutting board and coarsely chop them into large bite-size chunks. While still warm, place them in a large mixing bowl and toss them with the salt and lemon juice.

Shell the eggs and coarsely chop them, then add to the bowl. Stir in the mayonnaise, mustard, pickles, onions, and parsley. Mix thoroughly, then stir in the olive oil and pepper. Taste and adjust seasonings. Sprinkle with paprika for garnish and serve slightly chilled or at room temperature.


Kate's Egg-straordinary Hard Cooked Egg Recipes:

Copyright © 1999, Kate Heyhoe. All rights reserved.


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This page created April 1999