mama's old-fashioned potato salad - dee dee's


  • 4 large russet potatoes or 8 small red potatoes, peeled and cubed
  • Water and salt for boiling

For the Dressing:

  • 1 cup mayonnaise (or more if needed)
  • 2 tablespoons yellow mustard
  • 1 tablespoon white vinegar (or apple cider vinegar)
  • 1 teaspoon sugar (optional, for sweetness)
  • Salt and pepper, to taste

For the Mix-Ins:

  • 2 stalks celery, diced
  • 2 medium carrots, peeled and grated or diced
  • 1 small onion, finely chopped (or use green onions for milder flavor)
  • 1/2 cup dill pickles, chopped (or bread-and-butter pickles for sweetness)
  • Optional: Hard-boiled eggs, sliced or crumbled

Instructions

Step 1: Boil the Potatoes

  1. Place the cubed potatoes in a large pot and cover them with cold water. Add a generous pinch of salt.
  2. Bring the water to a boil, then reduce the heat and simmer until the potatoes are tender when pierced with a fork (about 15–20 minutes).
  3. Drain the potatoes and let them cool slightly before handling.

Step 2: Prepare the Dressing

  1. In a large mixing bowl, whisk together the mayonnaise, mustard, vinegar, sugar, salt, and pepper until smooth.
  2. Taste and adjust seasoning as needed—this step is key to getting the flavors just right!

Step 3: Combine Everything

  1. Once the potatoes are cool enough to handle, add them to the dressing along with the celery, carrots, onion, and pickles.
  2. Gently toss everything together, being careful not to break the potatoes too much.
  3. If using hard-boiled eggs, fold them in gently at this stage.

Step 4: Chill and Serve

  1. Cover the potato salad and refrigerate for at least 2 hours—or overnight—to allow the flavors to meld.
  2. Give it a good stir before serving and garnish with extra chopped parsley or paprika if desired.

Tips for Success

  • Don’t Overdress : Start with less mayonnaise and add more gradually to avoid making the salad too soggy.
  • Use Warm Potatoes (Optional) : For deeper flavor absorption, toss the warm potatoes with the dressing instead of waiting for them to cool completely.
  • Pick Your Pickles : Bread-and-butter pickles add sweetness, while dill pickles give a sharper tang—choose based on your preference!
  • Make It Ahead : This salad tastes even better after a day or two in the fridge, so it’s perfect for make-ahead meals.

Variations to Try

  • Bacon Lovers : Crumble cooked bacon over the top for added crunch and smokiness.
  • Herbaceous Twist : Stir in fresh dill, parsley, or chives for a burst of freshness.
  • Spicy Kick : Add a dash of hot sauce or finely chopped jalapeños for some heat.
  • Vegan Version : Replace the mayonnaise with a plant-based alternative and omit the eggs.

Conclusion

This Mama's Old-Fashioned Potato Salad —Dee Dee's style—is a celebration of simple ingredients coming together to create something truly special. Whether you're feeding a hungry crowd or enjoying a quiet lunch on your own, this creamy, tangy delight is sure to become a staple in your kitchen. So grab those potatoes, fire up the mayo, and get ready to savor every bite!

Enjoy Dee Dee's love in every spoonful! 🍴✨