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Mom’s Super Stupendous Potato Salad

In college, my best friend and I debated whose mom made the best potato salad. Turns out they were almost identical! Even though I've since tweaked our recipe, it still takes me home again. —Ellie Martin Cliffe, Milwaukee, Wisconsin
  • Total Time
    Prep: 20 min. Cook: 15 min. + chilling
  • Makes
    12 servings


  • 1 garlic clove, peeled
  • 3 pounds small red potatoes, quartered
  • 2 tablespoons cider vinegar, divided
  • 1-1/2 teaspoons salt, divided
  • 6 hard-boiled large eggs, divided use
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon paprika, plus extra for garnish, optional
  • 1/4 teaspoon pepper
  • 1 medium sweet onion, finely chopped
  • 2 celery ribs, finely chopped
  • 2 tablespoons minced fresh parsley


  • Skewer garlic with a toothpick (to make it easy to find after cooking). Place potatoes, 1 tablespoon vinegar, 1 teaspoon salt and skewered garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer until tender, 10-12 minutes. Drain potatoes, reserving garlic; remove skewer and crush garlic.
  • Meanwhile, chop 5 eggs. Whisk together mayonnaise, sour cream, mustard, paprika, pepper, garlic and remaining vinegar and salt. Stir in potatoes, chopped eggs, onion and celery. Refrigerate 4 hours or until cold.
  • Just before serving, slice remaining egg. Top salad with egg; sprinkle with parsley and, if desired, additional paprika.
Nutrition Facts
3/4 cup: 281 calories, 19g fat (4g saturated fat), 107mg cholesterol, 472mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 6g protein.

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