Mommy'S Potato Salad
Creamy and flavorful potato salad with mustard, pickles, and eggs, dressed in butter and milk, perfect for family gatherings, picnics, or casual dinners.
Ingredients
Instructions
- Peel the potatoes, cut into cubes, and cook until tender.
- Drain the potatoes. Add butter while still hot. Mash the potatoes until smooth, gradually adding milk until reaching desired thickness.
- Add salt, prepared mustard, pickle juice, and chopped onion; mix well.
- Line a platter with lettuce leaves. Spoon the potato salad onto the leaves and shape into a rounded loaf.
- Cut the sweet pickles in half lengthwise.
- Slice the boiled eggs. Arrange the pickle halves and egg slices on top of the salad.
Tips & Substitutions
For a creamier texture, consider using sour cream or Greek yogurt in place of some of the milk. If you want to add a little crunch, diced celery or bell peppers work well too. To enhance flavor, you can mix in fresh herbs like dill or parsley. If you're short on time, using pre-packaged potato salad can be a convenient substitute, but this homemade version brings a special touch to any gathering.
Serving Suggestions
Serve this potato salad chilled or at room temperature, making it perfect for picnics or potlucks. It pairs beautifully with grilled meats, making it an ideal side dish for summer barbecues. For a complete meal, consider serving alongside a light dish like Waldorf Salad A La Eunice(Makes 8 To 10 Servings) or some fresh bread.
Storage & Reheating
Leftover potato salad can be stored in an airtight container in the refrigerator for up to 3 days. If it thickens too much while sitting, stir in a little milk before serving. Avoid freezing the salad, as the texture of the potatoes and eggs can change adversely when thawed.
Nutrition & Diet Analysis (per serving)
Each serving of Mommy'S Potato Salad contains roughly 1196 calories, with 12g protein, 113g carbohydrates, and 78g fat. It is an excellent source of potassium (49% of the Daily Value), vitamin C (38% of the Daily Value), and dietary fiber (33% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1252mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of potatoes for this recipe?
Yes, you can use different types of potatoes such as red or Yukon gold. These varieties have a creamy texture that holds up well in salads. Just be sure to adjust cooking times based on the size and type of potatoes you choose.
How can I make this potato salad vegan?
To make this potato salad vegan, substitute the butter with a plant-based alternative and use unsweetened almond milk or any other non-dairy milk. You can also omit the eggs or replace them with diced avocado for creaminess.
What can I do if my potato salad is too dry?
If your potato salad turns out too dry, simply add a little more milk or a splash of pickle juice to moisten it. Stir gently until the desired consistency is reached. Taste and adjust seasoning if necessary to enhance the flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).